Porchetta alla Perugina No. 2

(Stuffed Roast Pork Perugia Style)

3 lb. pork tenderloin no bone

Battuto
1 tsp. rosemary	1/2 tsp. basil
1/4 tsp. fennel powder	1/2 tsp. sage
2 large cloves garlic	1 tsp. salt, pepper to taste

Prepare the battuto by mincing all ingredients together to form a paste .Combine with ¹/4 cup olive oil, set aside

Stuffing - Prepare stuffing using any ingredient you like: mushrooms, sausage, greens (use rapi recipe), hardboiled eggs, sautéed onion, celery, chunks of meat, etc. Precook with your favorite herbs and spices and set aside.

With a long thin knife bore a hole through tenderloin, and enlarge with a round rod (broom handle, rolling pin or the like) to form an opening for stuffing (do not break sides). With a cooking brush coat inside of opening with battuto, reserving some to coat outside. Fill opening with precooked stuffing. Sew ends of roast shut, tie in several places. Coat with remaining battuto, and proceed as in No. 1.