In the Kitchen: Impotito di Porco

In the kitchen today, we welcome Chef David Ashworth from Parma Ristorante making Impotito di Pocro (stuffed pork).

Ingredients:

• 4-5 pound piece of pork loin
• 3 cups sautéed spinach
• 1 cup sundried tomatoes
• 5 slices of Proscutto di Parma
• 3 cups grated Mozzarella and provolone
• 2 pinch of salt
• 2 pinch pepper
• 3 pinch granulated garlic

Directions:

1. Butterfly cut the pork loin
2. Open it to stuff
3. Layer each ingredient and roll to close
4. Pre-heat oven to 400
5. Bake for 35 min
6. Slice and serve