I made a fantastic pork loin for dinner tonight. I like to make a stuffed
loin, but cheese has always been a problem as it melts and leaks out.
Problem solved.

I took a section of a boneless loin. Making a cut around it, I "unrolled"
it open to expose a lot of surface area. Once open, I put a layer of
Toscana salami, a layer of Parma prosciutto, chunks of a very sharp
provolone cheese. Then I put a thin coating of cracker crumbs over that to
absorb the cheese. Topped all of that with a mix of garlic, basil,
rosemary, black pepper. Note that the meats have plenty of salt so none is
needed.

Rolled it up, tied it, then place it in a cast iron skillet to roast at 325.
When it hit 138 I removed it from the oven and let it rest.

The cracker crumb helped keep the cheese from running out. The flavors were
fantastic, the meat very tender.
--
Ed
http://pages.cthome.net/edhome/