Pork Roast Calabrese
| Yield: | 6 Servings |
| Categories: | Pork, Meats |
| -Sue Woodward | ||
| OUR ITALIAN HERITAGE | ||
| 4 | lb | To 5-lb. loin of pork; bone- less |
| 2 | tb | Rosemary |
| 1/4 | lb | Fontina or Swiss cheese; cut in 2"-3" strips |
| 1/4 | lb | Salami; cut in 1/4" pieces |
| Salt | ||
| Pepper | ||
| 2 | cl | Garlic |
| 2 | tb | Parsley; chopped |
| 1/4 | lb | Prosciutto; cut in 2"-3" strips |
| 1/3 | c | Olive oil |
| Capers | ||
| Anchovies; optional |
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