On Mon 15 May 2006 02:40:25p, Thus Spake Zarathustra, or was it Michael
"Dog3" Lonergan?

> "Edwin Pawlowski" >
> 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.
>
> This sounds phenominal. I printed this out and will do something like it
> this weekend. The salami, proscuitto all of it sounds to die for.

Or to die from. It sounds delicious, but somewhat loaded with fatty items.

--

Wayne Boatwright
__________________________________________________ ___________

"How can a nation be great if it's bread taste like Kleenex?"

Julia Child