ITALIAN STALLION PORK LOIN STUFFED WITH SAUSAGE, BROCCOLI RABE, AND MOZZARELLA OVER CHEESY TOMATO ORZO

Bring a large pot of water to a boil and stir in 2 tablespoons of salt.  Add the broccoli rabe to the pot and cook for 2-3 minutes until it is bright green and just tender.  Drain and chop into 1-2” pieces.

Heat the oil in a large deep skillet over medium high heat.  Cook the sausage, breaking it up with a spatula, until almost cooked through.  Add the onions and garlic to the pan and continue cooking, stirring frequently, until the sausage is cooked through and the onions are soft, about 3-4 minutes.  Add 2 teaspoons of the Italian seasoning, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper to the pan and cook for 1 minute more.  Remove from heat and add the broccoli rabe to the pan.  Set aside and let cool to room temperature.

Preheat oven to 375 degrees.

Butterfly the pork loin.  Remove the pork loin from the package and pat dry with paper towels.  Place the loin, fat side down on a large cutting board.  Using a chef’s knife, cut the loin in half lengthwise, taking care to not to cut all the way through the meat, leaving about ½ – ¾”of uncut meat on the backside, holding the meat together.  Open the 2 sides of the loin like a book.

Cut the left side of the pork in half horizontally, starting at the center and cutting to the left, all the way across, but not cutting through the end, leaving ½” uncut on the far-left side.  Flip that flap open to the left.  Repeat on the right side creating a large rectangle of even thickness.

Cover the pork with plastic wrap and pound it all over with a meat pounder to an even ½” thickness.  Remove the plastic wrap and season with the remaining salt and pepper.  Turn the pork so that the long side is facing you.

Cut half of the mozzarella into ½” thick slices and place them in a row, overlapping, on the long edge of the pork, nearest to you.  Pile the cooled sausage and broccoli rabe mixture on top of the cheese.  Tightly roll the pork over the filling, jelly-roll-style, pushing any filling in on the ends that escapes as you roll.

Using kitchen string, tie the roll together at 1-inch intervals, pushing the filling in on the ends if it starts to come out.  Rub the remaining 2 teaspoons of Italian seasoning all over the outside of the pork.

Heat the olive oil in a large skillet over medium high heat.  When the oil is hot, sear the pork on all sides until browned.  Place the seared pork, seam side down, in a baking dish or roasting pan.  Place in the oven and bake for 10-15 minutes.   Pour the wine into the bottom of the pan and bake for 20-30 minutes more until the internal temperature is 140-145 degrees.  Remove the pork and place it on a cutting board.  Tent the roast with foil and let rest for 10-15 minutes before cutting.  Reserve the pan juices.

While the pork rests, prepare the orzo.  Melt the butter in a large sauce pot and add the orzo, salt, Italian seasoning, and spaghetti sauce.  Cook until it is heated through and then add the mozzarella and stir until the cheese is just melted and starts to become stringy.

Slice the pork into 1” thick rounds and serve it over the orzo, topped with the pan drippings and garnished with chopped parsley.  DEVOUR!