David improvised this Roasted Pork Loin recipe a little by using one 5-6 lb pork loin instead of the 2 three lb loin. Since he used a much large loin after he butterflied it he took a meat mallet and pounded the loin pretty thin. Once thoroughly beating the loin submission he skipped the browning step in Step 3 and rolled and wrapped in more prosciutto than the recipe originally called for. As for the roasting, the loin cooked at 375 degrees for about 1 hour and 15 minutes. David recalls that the oven was cranked up to 425 for the last 15 minutes for good measure.
Really I just want to show off what a good job David did on the butterfly technique, the prosciutto and the spinach stuffing. 
Once out of the oven it was just beautiful. Wait, I said that already.
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01/31/2012
David's Masterpiece
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That was a lot of fun. I think I should have pounded it thinner - it would have rolled more and been more visually interesting. But it couldn't have been tastier! :)
Posted by: David Naylor | 02/01/2012 at 07:48 AM