🍽️✨ Prepare to be dazzled by culinary royalty! My Crowned Pork Roast, stuffed with a delectable blend of red pesto, prosciutto, and gruyere cheese, is fit for a feast. Each bite is a symphony of flavors and textures that will make your taste buds sing with delight. 👑🧀🐖 Savory, succulent, and oh-so-indulgent, it's a regal dish that deserves a special place at your table. 👏🍷✨
Ingredients
- 2 bone-in and frenched pork loin roasts
- 1 package prosciutto
- 1 block fresh grated gruyere cheese
- 5 tbsp. red pesto
- Boudreaux's Prime Beef and Chop Seasoning
- Boudreaux's Low and Slow Simmer Seasoning
- Butcher's twine
Directions
- Preheat oven to 300 degrees with convection on.
- Trim roast of fat cap and silver skin. Butterfly loin open.
- Season inside of pork.
- Place pesto on inside and spread evenly. Lay on prosciutto and spread cheese evenly.
- Roll up tightly and tie with butcher's twine. Form into a circle and tie together.
- Season outside and place on sheet pan.
- Bake at 300 for 45 minutes then turn heat up to 375.
- Cook until internal temp reaches 155 then remove and let rest for 20 minutes.
