Lay the pork loin flat, and add half of the filling to the center portion of the loin, spreading it out. Top with strips of proschutto and add the half the remaining pine nuts. Fold one end over the filling and add the remaining nuts and filling. Fold over once more, covering the remaining stuffing and tie up the loin. Brown the loin in a skillet with olive oil. Add the onion and brown a bit more. Add the remaining garlic, bay leaves and sherry, cover and let simmer, turning occasionally for 1-2 hours, till done. The roast can me served hot or cold.
NOTE: Serves eight.
Pork Loin Stuffed with Pine Nuts is featured in Springtime in Seville
Earl Bless is a member of the Vanished Wood Cooks Guild, a SCA household of cooking & food enthusiasts from Elgin, IL.
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