Ciao Chow Linda

Pork Loin Stuffed with Capocollo and Provolone Cheese

Author: Ciao Chow Linda

Ingredients

• 1 two and a half to three pound pork loin (NOT tenderloin)

• 1/4 pound spicy capocollo

• 1/4 pound provolone cheese

• seasoned salt

• black pepper

• paprika

• rosemary sprigs

• sage sprigs

• olive oil to coat pan.

Instructions

1. Dry the pork loin with paper towels.

2. Take a sharp knife and slice it lengthwise, avoiding going all the way through.

3. Keep rolling the pork over, continuing to slice open the entire length, as if you’re opening a book.

4. Pound the roast with a meat pounder to tenderize, then sprinkle with seasoned salt and black pepper.

5. Lay tthe slices of capocollo over the roast, then layer over the cheese.

6. Roll it up tightly, making sure to end up with the fat layer of the roast on top.

7. Secure it with butcher’s twine.

8. Season the outside with the seasoned salt, black pepper, and paprika, then insert rosemary and sage leaves into the twine.

9. Roast for 1 1/2 to two hours at 275 degrees F. or until a meat thermometer registers 125 to 130 degrees.

10. Remove from the oven and let it rest at least 15 minutes or as long as 1/2 hour.

11. Remove the twine, slice and serve.