Written on 10/01/2019
Jennifer Nevins

When I heard that you could stuff a pork loin with crushed biscotti….I was intrigued.  The balance of flavors is really delicious..and this is relatively easy to make.



2 lb. Boneless Pork Loin (Center Cut)

2 Tbsp. Olive Oil

4 Tbsp. Butter

1 Medium Onion, Diced

1 Tsp. Salt, ½ Tsp. Black Pepper

2 Tbsp. Fresh Sage, Chopped

2 Tbsp. Fresh Rosemary, Chopped

2 Cups Biscotti, Crushed



Prepare the pork loin “butterfly” style, which means cutting it so that the loin lays flat in a rectangle.  Pound the loin out with a meat mallet until relatively flat and even.  Meanwhile, in a saute pan, heat the olive oil and butter.  Add the diced onion and saute for approx. 3 minutes, until the onion is tender.  Add the salt, pepper, chopped sage, chopped rosemary and stir to combine.  Add the crushed biscotti and when fully combined, remove from the heat.  Let the mixture cool slightly, then layer on top of the pork loin.  Roll the loin (jelly-roll style) and bind with kitchen twine.  Drizzle extra virgin olive oil on the outside of the loin and season liberally with salt and pepper.  Bake in a preheated 350 degree oven for approx. 30-40 minutes, until the internal temperature reaches 150 degrees F.  When ready, remove the loin from the oven and let rest for approx. 10 minutes before slicing into 1” thick pieces.