Recipe by A la Carte
I typed this out for my cousin, but I didn't note which of my cookbooks it came from! SORRY! Here's how to prepare the meat: Take a 4 lb pork loin and lay it on a cutting board. You’re going to need a very sharp knife. Run the knife down the length of the roast to make about a ½ inch incision down the its length. Now, angle your knife and continue to cut another 1 inch incision following the curve of the meat. As you cut the meat, fold the cut flap away from you to make a clean cutting surface. Continue to cut in about 1 inch lengths until you have a flat piece of meat. Essentially, you are trying to cut the meat so that if you roll it back together, it will look like a jelly roll. Perfection is definitely not a consideration so just try to get it as flat as you can. OR after reading all that, get your butcher to cut it for you! Tell him what you need it to be like. But it isn't as intimidating as it might look!
- 4 lbs pork loin
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 12 fresh sage leaves
- 6 slices Fontina cheese (1/8 inch thick )
- 5 slices prosciutto di Parma (thin slices, at the deli)
- 2 tablespoons extra virgin olive oil
Directions See How It's Made
- Cut the meat and lay it out flat (see above).
- Position the oven rack in the upper third of the oven and pre-heat to 350°F.
- Scatter the meat with a little salt and pepper, and then place the sage leaves on the meat surface. Put 4 slices of cheese down, and then cover it with the prosciutto. Add the remaining cheese.
- Re-roll the meat to its original from, jelly roll style. (You may find it easier to roll the meat away from you.).
- Tie the roll in 5 or so places with butcher’s string. Tie it tightly, but not so tight that the string cuts into the meat. If you’re preparing this the night before, wrap it tightly in saran wrap and keep it in the fridge.
- Heat a large saucepan with the oil over high heat. Sprinkle the meat with salt and then sear on all sides until it’s nicely browned.
- Put the pork on a baking pan and roast for 12 minutes per pound total weight (about an hour) until the internal temperature is 145°F.
- Let the meat rest for 20 minutes before you remove the string and cut the meat in ½ inch thick slices.