Pork Roast Rolled With Fontina & Prosciutto

• 4 lbs pork loin
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 12 fresh sage leaves
• 6 slices Fontina cheese (1/8 inch thick )
• 5 slices prosciutto di Parma (thin slices, at the deli)
• 2 tablespoons extra virgin olive oil

1. Cut the meat and lay it out flat (see above).
2. Position the oven rack in the upper third of the oven and pre-heat to 350F.
3. Scatter the meat with a little salt and pepper, and then place the sage leaves on the meat surface.
4. Put 4 slices of cheese down, and then cover it with the prosciutto.
5. Add the remaining cheese.
6. Re-roll the meat to its original from, jelly roll style.
7. (You may find it easier to roll the meat away from you.
8. ).
9. Tie the roll in 5 or so places with butchers string.
10. Tie it tightly, but not so tight that the string cuts into the meat.
11. If youre preparing this the night before, wrap it tightly in saran wrap and keep it in the fridge.
12. Heat a large saucepan with the oil over high heat.
13. Sprinkle the meat with salt and then sear on all sides until its nicely browned.
14. Put the pork on a baking pan and roast for 12 minutes per pound total weight (about an hour) until the internal temperature is 145F.
15. Let the meat rest for 20 minutes before you remove the string and cut the meat in 1/2 inch thick slices.

pork loin, salt, ground black pepper, sage, cheese, parma, extra virgin olive oil

Taken from www.food.com/recipe/pork-roast-rolled-with-fontina-prosciutto-280631 (may not work)