Pork Loin Stuffed with Prosciutto & Provolone

Preheat smoker to 300 degrees.

Trim excess fat from the pork loin and butterfly it.

Place the provolone slices on the open pork loin and then top with the sliced prosciutto.

Secure roast tightly with butcher's twine (kitchen string) spaced 1-2″ apart.

Brush the top of the pork loin with olive oil and sprinkle with salt and course ground pepper or Pork dry rub.

Place in preheated smoker at 300 until internal temperature is 145 (About 90 minutes).

Remove from the oven and let the roast stand for 10 minutes before removing the twine and slicing.

HOW TO BUTTERFLY A PORK LOIN

1. Hold your carving knife parallel to the cutting board and about 1/3 of the way up from the bottom of the pork loin.
2. Make a horizontal cut which stops about 1 inch before you reach the other side. Make sure you don’t cut all of the way through the pork loin.
3. Open the pork loin up like a book. One side will be thicker than the other. Cut from the center of the opened loin into the thicker side cutting it in half. Stop about 1 inch before you reach the other side.
4. Open the pork up again. You will now have a large flat piece of meat.

HOW TO TIE A PORK LOIN

1. Measure a piece of string that is 3-4 times as long as your rolled pork loin.
2. Start at one end and make a loop around the end of the pork tying it off with a knot on top.
3. Lay the string across the top of the of the pork making a straight line pointing towards the other end that is about 1 inch long.
4. Use your index finger to hold the string in place and then pass the string under the pork and around. Pass the string under your finger so that it goes under the piece of string laying on top of the loin.
5. Pull the string forward tightening the loop and stretching it another 1 inch before repeating the process. Do this all the way to the other end of the rolled loin.
6. Finish by looping the last string around and then tying it into a tight knot. Cut and throw away any excess string.