Side Pannel
Pork Roast Calabrese
Ingredients List
- -Sue Woodward
Directions
OUR ITALIAN HERITAGE
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
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.
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
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.
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