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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 60 |
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Found in Chatelain (Ap.'09) magazine. Putting this on zaar for safe keeping as it's currently writtten on a scrap of paper. (*Please note: i've changed original recipe to suit my tastes.) Ingredients:
2 1/2 lbs pork loin roast |
1 mild italian sausage |
1 small onion |
2 garlic cloves, minced |
1/2 teaspoon dried oregano |
1/2 teaspoon dried rosemary |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 round slices pancetta |
butchers kitchen twine |
Directions:
1. Preheat oven to 350F and line a baking sheet with foil.
2. Stuffing:.
3. Chop sausage and onion, put in a bowl and toss with garlic and spices; set aside.
4. Roast:.
5. Slice roast 3/4 of the way through lenghtwise (so it resembles a book).
6. Stuff roast leaving 1 at edge of opening, close roast and lay pancetta slices on top; tie shut with twine.
7. Place on baking sheet and roast 50-70 minutes. When done let stand under a foil tent for 10 minutes.
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