Despite how it looks, this pork loin roast is actually super easy to make.
When I was younger, one of my favorite things was any kind of "stuffed" food: stuffed chicken breasts, stuffed mushrooms, stuffed peppers, grape leaves, pork. You get the idea. There was something magical about cutting into one thing only to find something altogether different on the inside. Alas, many stuffed foods have been consigned to the "old-fashioned" category, but I'm convinced they deserve to return to the table.
Here I have a recipe for you that could hardly be easier or less intimidating — stuffed pork loin. It's easy enough to make for your family on a Tuesday night and beautiful enough to save for guests on Saturday. Pork loin, not to be confused with the much smaller tenderloin, is fairly lean, very inexpensive, and easy to work with. And the best part: It requires only three very simple cuts to butterfly it in preparation for stuffing.
For a bit of luxury, I've added some prosciutto, but feel free to omit it or use whatever thinly sliced cured meat you have around. All you'll need to do is open up the pork loin, pound it to an even thickness, salt the meat, paint it with the pesto, top the pesto with the prosciutto and cheese, roll it back up, tie it, and roast it. The whole procedure takes about an hour, and the results are delicious — and anything but outdated.
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