Pesto Stuffed Pork Loin

Pesto Stuffed Pork Loin

I came across this recipe online. I didn't think making a pesto with walnuts instead of pine nuts would make a big difference but it did and the pesto is wonderful. 

Ingredients: 

Brine:

• 1/2 cup coarse salt
• 1 cup hot water
• 2 quarts very cold water
• 1 cup ice cubes
• 1 (3 to 4-pound) boneless pork loin
• 
  

Walnut Pesto:

• 3 cups packed fresh basil leaves
• 1 cup extra-virgin olive oil
• 1/2 cup walnuts
• 2 cloves garlic chopped
• 1 teaspoon coarse salt
• 1/2 teaspoon pepper
• 2⁄3 cup shredded Parmesan cheese

Instructions:

1. One day before roasting the pork, make the brine: In a large bowl, dissolve the salt in the hot water. Add the cold water and the ice cubes. Place the pork in a large plastic bag. Add the brine and seal the bag closed. Seal it in a second plastic bag for reinforcement. Place on a rimmed sheet pan and refrigerate for 12 to 24 hours. When ready to cook, drain the brining liquid and discard, and then wipe the roast dry with paper towels. Let stand at room temperature for 30 minutes before roasting.
2. Meanwhile, make the pesto: In food processor, combine the basil, 1/2 cup of the oil, walnuts, garlic, salt, and pepper, and blend until. Slowly add the remaining 1/2 cup of olive oil and process until the mixture is well blended but still semi-chunky. Transfer the pesto to a small bowl and stir in the cheese.
3. Preheat the oven to 400°F.  Cut 6-8 pieces of cooking string each about 18 inches long. Place the pork loin on a cutting board and butterfly it by making a slit along the side from the top to the bottom, cutting just deep enough so that the loin opens up and lies flat like a book. Cover with plastic wrap and use a mallet to pound it to about 1/2 inch thick. Add about 1/2 cup of the pesto to the inside cut side of pork. Roll it loosely and tie firmly. Place the loin on the rack in the roasting pan. Roast for 45 minutes. Remove the pan from the oven and add about 1/4 cup of pesto on top of the roast. Continue roasting for 30 minutes longer, until it's cooked though. Remove from the oven and let rest for 10 minutes. Cut off the strings. Cut the pork into inch-thick slices. Serve remaining pesto.