Roasted Pork Loin Stuffed with Spinach and Prosciutto
Your butcher can butterfly the pork loins for you (slice them in half lengthwise almost all the way through, leaving a hinge of uncut meat).Plus: More Pork Recipes and Tips
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.