"Edwin Pawlowski" > wrote in
om:

> 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.

Sounds yummy!!! I haven't tried one in ages. Nice improvisation!

Andy