1 Boneless Center Cut Porkloin

1 6 oz. box Old Fashioned Stuffing Mix (prepare as directed and set aside)

1 6 oz. pack Sliced Mozzerella Cheese

8 oz. Sliced Smoked Ham

2 packs Brown Gravy Mix (prepare as directed set aside)

2 tbsp Dry Rosemary Leaf (add 1 tbsp to prepared Brown gravy)

1 3 foott piece of Butcher's Meat Rope or cotton string

Salt & Black Pepper to taste



Preheat oven to 350 degrees

Place Boneless Porkloin fat side down and butterfly as shown to 1/4 inch thick (try not to cut all the way through).

First add sliced smoked ham shingled to one side of butterflied porkloin.

Add sliced mozzerella cheese shingled over ham, then add the prepared stuffing to the center of cheese.

Carefully roll up from stuffed side as shown so that stuffing is in center of porkloin.

Using the butcher's meat rope tie one end as shown with a knot and tie every 1-1/2 inch knot until you reach the end and tie off.  This will retain all ingredients from leaking and make picking up the loin easier.

Place stuffed porkloin in roasting pan and season with salt & pepper and sprinkle 1 tbsp of rosemary leaf over entire loin.

Bake at 350 for 1 1/2 - 2 hours until internal temp reaches 165 to 170 degrees.

Take loin out of oven and let set for 5 minutes to firm up.

Remove from roasting pan and carefully cuting and removing rope or string.

Having rosemary demi glaze sauce simmering laddle 2-3 oz. of sauce on plate and cut porkloin 3/4" thick and place over sauce so to show the center of loin

Add your side selections to this delicious meal and you have a feast!