Salami and Provolone-Stuffed Pork Loin

It’s the weekend! That means I have a bit more time for a more involved recipe, which is what I thought was the case with this recipe. I was totally wrong. The only thing that was time consuming was letting the meat sit in the marinade in the fridge for many hours.

Thanks to the step by step picture directions included in Sara’s book, I was able to create this eye catching dish.

My son got in on the action of pounding the pork loin into one thickness

And I recruited my husband’s help on tying it up properly.

In the end, it was a tasty dish.

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