Many of us feel like we are on pork overload this time of year – if there is such a thing. From bacon to ham, everywhere we turn is some type of pork. Our team at D’Erricos understands how one may feel tired of the same old thing, which is why we’re presenting you with a stuffed pork roast and Romano cheese recipe that is sure to satisfy.

Don’t worry, you can thank us later!

What You’ll Need

• Boneless pork loin – the size depends on how many you are feeding. Our knowledgeable staff can help! For the sake of this recipe, we measure off a 2 ½ pound roast.
• 2 tablespoons of unsalted butter
• 2-3 ounces of freshly sliced prosciutto
• Fresh chopped rosemary to taste
• 2 tablespoons of minced garlic – if you prefer fresh, we always encourage that route!
• Freshly ground black pepper to taste
• 2 cups of sweet wine
• 1 cup of freshly grated Romano cheese from the best deli in Worcester (D’Erricos, of course)

Getting To Work

Now that you’re ingredients are gathered, it’s time to wash those hands and get to work. The thing to remember here is that time is your friend! The longer your creation can sit, the more the flavors can absorb and infuse into the pork.

• Start by gently slicing diagonal lines into the roast. Be careful here as you do not want to cut through the meat! The point is to create a porous surface area that allows your ingredients to infuse at a higher level.
• With room temperature butter, combine the rosemary, garlic, and Romano in a small bowl. Once the combination is thoroughly mixed, spread the mixture evenly over the surface of the roast.
• Sprinkle the freshly ground black pepper on top of the buttery mixture.
• Next, layer your sliced prosciutto.
• Gently roll your pork lengthwise and wrap tightly in plastic wrap to hold the shape while you let the roast sit in the refrigerator until you’re ready to cook it. If you must skip this step, go ahead and place your roast in a shallow roasting pan.
• Preheat your oven to 350 degrees
• Slowly pour your wine over the roast and allow it to cook for 1 ¼ hours.
• Once you remove the roast from the oven, loosely cover it with foil and let it sit for 15 minutes before slicing and serving.

And you’re done! However, if you’re a huge lover of Romano cheese like we are, if there is some left over, go ahead and sprinkle it on top before serving with your favorite sides!

Remember, for the freshest meats and cheese selection, be sure to stop by and visit us at D’Erricos! Open 7 days a week, we’re here to make sure your family has the best selection of dinner options around!