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Pork Roast Calabrese

Pork Roast Calabrese

Categories: Parsley, Cheese, Olive oil, Garlic, Anchovies, Meats, Pork

4 - 5 pound loin of pork; bone
2 tablespoons of Rosemary
1/4 pound of Fontina or Swiss cheese, cut
1/4 pound of Salami, cut in 1/4" pieces
Salt
Pepper
2 cloves garlic
2 tablespoons of Parsley, chopped
1/4 pound of Prosciutto; cut in 2"-3"
1/3 cup of 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 450ºF. for 20 minutes. Lower temp to 350ºF. and roast for 1.1/4 hours, turning occasionally. Remove from oven and let stand 15 minutes. before slicing. Serve hot or at room temp. Serving Size: 6 Source: Tom Bevino (Joseph A. Franzalia Lodge #2422) Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Apr 23, 1998

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