Roast Pork Loin Stuffed with Ham and Rosemary

Preparation info

  • Serves


    • Difficulty


Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About

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 served with a warm vegetable stew, roasted peppers, black-eyed peas, or red cabba