The stuffing was simple - chopped mushrooms, onion, parsley, garlic and a splash of sherry, cooked down until soft. While the stuffing cooked, I split the pork roast and pounded it out (gently, I swear!) between two pieces of plastic wrap until it was a relatively even thickness. I laid a few pieces of prosciutto across the inside of the roast, then spread the stuffing over it. I sprinkled some feta cheese over the whole thing and then carefully rolled the roast up as tightly as I could. I tied it closed with three pieces of string and liberally salted and peppered the whole thing. I then seared each side for a few minutes apiece in my cast-iron pan while I preheated the oven to 450 degrees. When the roast was nicely browned on the outside, I covered the whole pan with foil and popped it into the oven for about 20 minutes. Once the roast hit 140 degrees, I pulled it out and set it on a plate and let it rest for about 10 minutes, then sliced it and served it over some Parmesan-sprinkled steamed spinach. Don't worry, it looks quite a bit more pink in the picture than it actually was in real life.
|Stuffed Pork Roast|