If you can find a butcher to bone and roll a pork loin for you — lucky you.  Now we can buy already boned pork loin (not tenderloin – too small  to deal with) and just split then lengthwise almost all the way through to stuff.

Ingredients:

• 5 lb pork tenderloin, boned and rolled
• 2 cloves garlic, crushed
• 1 Tab dry mustard
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 lb Mozzarella or Swiss cheese, sliced
• 1/4 lb ham, sliced
• 1 c white wine
• 1 c water
• 1 onion, thinly sliced
• 1/4 tsp instant bouillon powder
• 1 c sour cream

Directions:

1. Open the rolled roast.
2. Rub the inside surface with garlic, mustard, salt and pepper mixed together.
3. Alternate slices of ham and cheese along the roast, overlapping.
4. Roll the roast and tie securely.
5. Place in a roasting pan.
6. Add onion, wine, water and bouillon.
7. Roast uncovered at 350° for 2 hours or until done (145° on the thermometer).  Check after an hour. Do not over cook – pork is much leaner these days and will be dry and unpleasant.
8. Baste every 30 minutes with pan drippings
9. Remove meat to a warm platter.
10. Add sour cream to the pan drippings and stir vigorously over very low heat to make the gravy.
11. If necessary, thin with a little wine or thicken with cornstarch.

Serves: 8

Source:  Tasting Spoons, Villa Park Women’s League