| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Pork, Meats |
6 |
Servings |
INGREDIENTS
|
|
-Sue Woodward |
| 4 |
lb |
To 5-lb. loin of pork; bone- less |
| 2 |
tb |
Rosemary |
| 1/4 |
lb |
Fontina or Swiss cheese; cut in 2"-3" strips |
| 1/4 |
lb |
Salami; cut in 1/4" pieces |
|
|
Salt |
|
|
Pepper |
| 2 |
cl |
Garlic |
| 2 |
tb |
Parsley; chopped |
| 1/4 |
lb |
Prosciutto; cut in 2"-3" strips |
| 1/3 |
c |
Olive oil |
|
|
Capers |
|
|
Anchovies; optional |
INSTRUCTIONS
OUR ITALIAN HERITAGE
Prepare pork loin to be stuffed by cutting 2 lengthwise slits along the
side. Rub meat with garlic and sprinkle rosemary into slits. Stuff each
opening with cheese, prosciutto, salami, capers, and if desired, anchovies.
Tie meat with string to encase stuffing. Season loin with salt, pepper, and
rosemary; place in a roasting pan and pour olive oil over top.
Roast in preheated oven 450~ for 20 mins. Lower temp to 350~ and roast for
1.1/4 hours, turning occasionally. Remove from oven and let stand 15 mins.
before slicing. Serve hot or at room temp.
Source: Tom Bevino (Joseph A. Franzalia Lodge #2422)
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Apr 23, 1998
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