Butternut Squash-Filled Roasted Pork Loin
- 3 butternut squash, cut in half, or any other winter squash
- 6 tbsp. olive oil
- 1 pork loin, 4-5 lb.
- 1 tbsp. salt
- 1 tbsp. pepper
- 1 tbsp. garlic, minced
- 1 tbsp. fresh sage, minced
- 1 tbsp. butter, melted, plus more for brushing on the pork
- Preheat the oven to 375° F.
- Drizzle each squash half with 1 tablespoon of olive oil and dust with a pinch of salt. Place the halves face up on baking sheets and bake for about 45 minutes or until the flesh is tender. Remove from the oven, and when they are cool enough to handle, scoop the flesh into a bowl and let it cool down more.
- Using a large, sharp knife, “unroll” the pork loin into a flat sheet. Start by making a cut about ¼ inch deep down the length of the loin, then slide the knife underneath the meat and turn the loin as you continue cutting, unrolling the meat with one hand as you cut with the other. Try to stay even at about ¼ inch in thickness. If your butcher is a nice guy, he will do this for you. Ask!
- Once the pork is completely unrolled into a flat-sheet, combine the salt, pepper, garlic, sage, and melted butter. Rub the mixture all over the upper side of the meat.
- Spread the squash on top of the seasoning mix, then roll the pork back up and tie it with butcher’s twine.
- Place the pork loin in a roasting pan, brush it with butter, and roast it in the oven for about 45 minutes or until the interior temperature is about 170° F.
- Cut into thick slices and present the whole loin at the table for serving.
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