Roasted Pork Loin Stuffed with Spinach and Prosciutto
The recipe can be prepared through Step 2 and refrigerated overnight. Return to room temperature before cooking.
Sautéed broccoli rabe and roasted red and yellow bell peppers marinated in olive oil and garlic.
The smoky, salty flavors in the stuffing point to a medium-bodied acidic red with a slightly bitter finish. Or, try a tangy, lively white with a rich texture.