Ingredients 1 Halenda's pork loin roast (centre-cut), boneless, about 3 lb/1.5kg 1 cup (250 mL) crumbled feta cheese  1/2 cup (125 mL) chopped sun dried tomatoes 1/4 cup (50 mL) chopped fresh basil 2 tbsp (25 mL) olive oil 2 tsp (10 mL) chopped garlic 1/2 tsp (2 mL) ground black pepper Serves 8

Directions

1. Stuffing: Combine all ingredients except the pork in a mixing bowl. Work gently until mixture forms a single ball; cover and refrigerate. Makes 2 cups/1L
2. Using a long, sharp knife, make a lengthwise incision through the centre of the loin. Turn the knife ninety degrees to make a cross shaped cut. Repeat this process at the other end of the loin. Pack loin with stuffing, pushing from both ends toward center.
3. Pre-heat oven to 325°F/11/2 hours. Allow roast to rest, loosely covered, for 10 minutes before carving. 60°C. Roast stuffed loin until internal temperature reaches 155°F/68°C, about 1 1/2 hours. 
4. Allow roast to rest, loosly covered  for 10 minutes befoer carving..

• Pork Loin Roasts