1 3-4 LB boneless pork loin roast

3-4 tablespoons olive oil

1/2 medium onion, finely chopped

2 cloves garlic, finely minced

4 slices prosciutto or pancetta, Finely chopped( you could also substitute Ham)

1 tablespoon balsamic vinegar

1/4 – 1/2  cup white wine

1/4 cup sun dried tomatoes, drained and finely chopped

1 cup crumbled feta cheese

1/2 cup fine bread crumbs

1 tablespoon Dijon style mustard

1/4 cup minced fresh cilantro

1 tablespoon minced fresh rosemary and thyme

Or 1 teaspoon each of dried

1 egg beaten

Salt and pepper to taste

1 cup chicken broth

Olive oil as needed


Preheat oven to 350F

Heat olive oil in a sauté pan over medium heat. Add onion and garlic and sauté until slightly brown and cooked through – about 10 minutes. Stir in balsamic vinegar and cook another 5 minutes or so. Add prosciutto and cook, stirring until crispy, about 2-3 minutes. Add white wine stirring to deglaze the pan and let simmer until liquid has almost evaporated. Remove onion mixture to a medium size bowl and let cool.

Add sun dried tomatoes, feta cheese,  Bread crumbs, Dijon mustard, cilantro, rosemary and thyme. Season with salt and pepper and mix until combined. Add beaten egg and mix gently until egg is incorporated.

With a long, sharp knife make a lengthwise slit in the middle of the loin cutting almost to the other end but don’t cut through. Heat 2-3 tablespoons of olive oil in the sauté pan over medium high heat. Sear loin on all sides until brown a, about 2-3 minutes. Remove from pan and let sit until cool enough to handle. Deglaze pan with the chicken broth scraping the pan to loosen any brown bits. Stand the loin on one end on your work surface and stuff the cavity with the cheese mixture pushing it into the cut with a spoon or your fingers. Season the loin with salt and pepper and place in a small roasting dish. Pour the chicken broth over and roast for 30-45 minutes or until meat is cooked through.

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