Roast Pork Loin Stuffed with Ham and Rosemary

A long time ago, I learned from Jane Grigson’s excellent book on charcuterie that if you brine pork for a day before cooking it you have a sure way to guarantee moist and very flavorful pork, as long as you do not overcook it. Remember that pork can be very slightly beige-pink and still be safe in terms of trichinosis, the trichinae being killed at a meat internal temperature of 137 degrees. This dish could be