• PORK:
  • 1 boneless pork loin (about 3 pounds), trimmed and butterflied
  • 4 ounces chevre, crumbled, room temperature
  • 3 tablespoons sliced chives
  • 2 tablespoons chopped flat leaf parsley
  • 2 tablespoons chopped basil
  • 1/3 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1/2 cup fresh breadcrumbs
  • Kosher salt and freshly ground black pepper
  • 9 slices bacon
  • 2 medium zucchini, roughly chopped
  • 2 medium summer squash, roughly chopped
  • 1 cup grape tomatoes
  • 1/4 red onion, roughly chopped
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup mint leaves
  • 1/2 cup flat leaf parsley leaves
  • 1 clove garlic
  • 6 tablespoons extra-virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • Juice of 1/2 lemon
  • Kosher salt and freshly ground black pepper


  1. Preheat oven to 350 degrees.
  2. Butterfly and pound pork out until 1 inch thick. Season inside with salt and pepper.
  3. In a large bowl, combine cheese, herbs, sun-dried tomatoes, breadcrumbs, salt and pepper. Spoon mixture into pork and roll to close.
  4. Wrap slices of bacon around the pork, overlapping slightly and tucking them underneath the roast.
  5. In a medium mixing bowl, add squash, tomatoes and onion. Toss with olive oil, salt and pepper.
  6. Place pork in oven for about 55 minutes. Remove from oven, add summer squash mixture to sheet ray, and return to oven for another 25 minutes, or until an instant-read thermometer inserted into the center of the pork registers 145 degrees. Transfer pork to a carving board and let rest for 10 minutes before slicing.
  7. Into a food processor, add mint, parsley, garlic, olive oil, red pepper flakes and lemon juice. Blend until smooth.
  8. Serve sauce with the squash.