Ingredients:
• 1 pork loin, butterflied
• 1 lb fresh mozzarella, sliced
• about 2 cups loosely packed fresh basil leaves
• 1 small red onion, sliced thin
• 1 large tomatoe, sliced
For marinade/reduction:
• 1/2 cup olive oil
• 1 cup spicy tomato sauce
• 2 TBSP Dijon mustard
• 2 TBSP onion powder
• 6 cloves garlic, minced
• 1 1/2 cups balsamic vinegar
• juice from 2 lemons
• 2 TBSP honey
• kosher salt and fresh ground pepper
Directions:
- Combine all marinade ingredients well.
• Place the loin in a large zipper bag and add the marinade to the bag.
• Squish around to combine/coat.
• Let rest 1-4 hours in fridge.
• Remove loin from bag and lay them out, opened. Reserve marinade from bag.
• Layer with basil, cheese, tomatoes and red onion slices.
• Roll up and tie or secure with butcher twine
• Put on a roasting pan
• Roast in a 450 oven for about 20 minutes, until internal temperature is at least 140.
• Meanwhile, pour all the reserved marinade from the bag, into a heavy sauce pan.
• Bring to a boil and reduce by about 1/2
• Slice pork and serve with the reduction.
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