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:
- Open the rolled roast.
- Rub the inside surface with garlic, mustard, salt and pepper mixed together.
- Alternate slices of ham and cheese along the roast, overlapping.
- Roll the roast and tie securely.
- Place in a roasting pan.
- Add onion, wine, water and bouillon.
- 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.
- Baste every 30 minutes with pan drippings
- Remove meat to a warm platter.
- Add sour cream to the pan drippings and stir vigorously over very low heat to make the gravy.
- If necessary, thin with a little wine or thicken with cornstarch.
Serves: 8
Source: Tasting Spoons, Villa Park Women’s League
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