• 1 cup dried bread crumbs
• 1/2 cup coarsely chopped, toasted hazelnuts
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons softened butter
• 1 tablespoon dijon mustard
• 1 to 1 1/2 pound piece boneless pork loin, about 3 inches thick

• 2 cloves garlic
• 2 teaspoons chopped, fresh rosemary (1 teaspoon dried leaves)
• 1 teaspoon dried ground sage
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Remove any visible fat from pork. Butterfly by slitting lengthwise down the center of the loin, cutting to within 1/2 inch of the bottom. From the center cut, slice sides in half, horizontally, to within 1/2 inch of the edges; lay flat.

Spread 1/2 of the mixture on flattened meat. Fold sides over filling and place, cut side down, on ungreased shallow baking sheet. Pat the remaining mixture evenly over the topos and sides of the meat. Bake on center rack of a preheated, 425 degree oven for 20 minutes

Reduce heat to 350 degrees and continue cooking until crust is golden and the internal temperature reaches 160 degrees, about 20 minutes.

Remove from the oven and let rest ten minutes before slicing.