This impressive pork roast starts with an easy stuffing made with whole-wheat bread, fennel, and apple. To butterfly the pork, follow the step-by-step photos below, then layer on the stuffing and the prosciutto slices. Carefully roll up the roast and tie it with kitchen twine, coat the outside with a fennel and rosemary rub, and roast. Serve it at an elegant dinner party or for the holidays with our Mediterranean Braised Chard.
Special equipment: You’ll need kitchen twine for this recipe.
For the pork:
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