Stuffed pork loin Alla Gigi

Preheat oven to 375° F (190° C)

Hold the knife parallel to the cutting board and make a horizontal cut along the length of the pork loin, stopping about 1/2 inch from the edge. Open the pork loin like a book by folding it along the cut you just made. If necessary, make small additional cuts to ensure the loin opens up evenly. Refrigerate.

Heat a frying pan with the olive oil, add the onions and cook, stirring, for two minutes, add the garlic and wine and cook for 3 minutes, add the diced tomatoes and cook for a further two minutes, season with pepper and remove from the heat.

In a bowl, combine the cream cheese, sausage meat, green onions, capers and basil. Mix well.

Remove loin from refrigerator and place on work surface. Spread stuffing in center of loin, roll up tightly.

Coat with bacon slices.

Transfer the stuffed loin to an ovenproof dish and bake for 60 minutes until an internal temperature of 165°F (75°C) is reached.

Remove loin from oven and cover with aluminum foil. Let stand for 10 minutes, slice and serve.