Pork Roast Calabrese
Ingredients
4 pound to 5-pound. loin of pork; boneless
2 Tbsp. rosemary
1/4 pound fontina or swiss cheese; cut in 2 –3 inch strips
1/4 pound salami; cut in 1/4 inch pieces
salt
pepper
2 centiliter(s) garlic
2 Tbsp. parsley; chopped
1/4 pound prosciutto; cut in 2 -3 inch strips
1/3 C. olive oil
capers
anchovies; optional
Cooking Instructions
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 degrees for 20 minutes. Lower temperature to 350 degrees and roast for 1.1/4 hours, turning occasionally. Remove from oven and let stand for 15 minutes before slicing. Serve hot or at room temperature.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)