In article >, Andy <q> wrote:

> "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

I've never tried it at all...... :-)
Must put on my "must try" list.

Wonder how this would work in the smoker?

I don't like to use my oven......
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson