Rolled Stuffed Loin of Pork

I made this to be served cold for a luncheon. Makes a great sandwich. You can also make this with other meats and a whole variety of fillings. If you have some prosciutto on hand put a layer down over the meat and then the stuffing on that.

Ingredients:

Small center cut loin of pork

1 cup plain panko bread crumbs

3 eggs

2 Tablespoons fresh Italian parsley - finely chopped

1/4 cup dried cranberries

1 garlic clove - minced

2 Tablespoons Parmesan cheese

salt and pepper

Olive oil

Method for the pork:

When you are selecting your roast be sure to find one that is short and wide. This will help accommodate the stuffing and the whole thing will roll better. Heres the fun part. The cutting

The idea is to end up with a flat piece of meat with even thickness. This will be the surface that you will spread the stuffing mixture on to. Butchers call this a "roll cut"

Now with a sharp knife slice along a 1/4 of the way into one side of the roast. Slice down into the roast and as you get near the bottom stop when the amount remaining at the bottom is the same thickness as the side you just created by slicing downward. Make sense so far? Good. Continue slicing the meat at the bottom of the roast and stop again when the thickness on the other side is the same as what you already have cut. Still with me? Spread the meat out into a flat piece as you go. Now just continue till you have a nice flat piece of meat. A meat pounder will help even everything out. Be sure to cover the meat in wax paper if you take this step.

Preheat the oven to 400 degrees.

Method for the stuffing:

Place the plain panko breadcrumbs in a medium size bowl and season with salt and pepper. Add the parsley, minced garlic, grated cheese and cranberries. Mix well. Add the well beaten

eggs. Mix well and spread and even layer of the stuffing on top of the flat piece of pork. If the mixture is to liquidy add some more breadcrumbs.

Roll. At this point you can tie it with twine.

Cover the roast with a bit of olive oil and salt and pepper.

Roast at 400 degrees for 20 to 25 minutes per pound.

Can be served hot, room temp or cold in a sandwich.