Stuffed Pork — Robert St. John
Preheat the oven to 350. Trim the slices of ham so they are the same circumference as the pork loin, and cut each in half. You should have at least 10-12 of the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at robertstjohn.com.
Ingredients
- 1 each 4-5 lb. center cut boneless pork loin
- 1 TB Kosher salt
- 1 tsp Fresh ground black pepper
- ¼ cup Extra virgin olive oil
- 4 cups Chicken stock
- ¼ – ½ lb. Black Forest ham, sliced 1/8” thick
- 1 ½ cups Shredded Fontina cheese
- ¾ cup Heavy whipping cream
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