Al Capone Roast
Indulge in the bold, Italian-inspired flavors of the Al Capone Roast, a decadent stuffed pork loin brimming with savory layers of prosciutto, hard salami, provolone, and fresh spinach. This show-stopping roast is elevated with a sprinkle of Parmesan cheese and aromatic minced garlic, all seasoned perfectly with Italian herbs for an irresistible taste. The pork is butterflied, rolled, and tied to lock in the delicious filling, then seared to golden perfection before roasting to tender, juicy doneness. Whether you're hosting a special gathering or treating yourself to a gourmet meal, this stuffed roast is a feast for both the eyes and the palate. Serve it sliced into thick, flavorful rounds for an unforgettable dinner centerpiece.
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Recipe Information
Ingredients
- 3 lbs Pork loin
- 6 slices Prosciutto
- 6 slices Hard salami
- 6 slices Provolone cheese
- 0.5 cups Parmesan cheese, grated
- 2 cups Spinach, fresh
- 4 cloves Garlic, minced
- 1 tbsp Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 6 pieces (12 inches each) Butcher's twine
Instructions
Preheat your oven to 375°F (190°C).
Butterfly the pork loin by slicing it lengthwise, stopping about 1 inch short of cutting through completely. Open the meat like a book.
Place plastic wrap over the pork loin and pound it with a meat mallet to an even thickness of about 1/2 inch.
Season the pork with the Italian seasoning, salt, and black pepper on both sides.
Lay out the prosciutto slices, followed by the salami slices, provolone cheese, and spinach evenly across the surface of the pork.
Sprinkle the grated Parmesan cheese and minced garlic evenly over the filling.
Starting from one long side, tightly roll up the pork into a log shape, keeping the filling intact, and secure it by tying it with butcher's twine at 2-inch intervals.
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Sear the rolled pork loin on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast the pork loin for 75-90 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the skillet from the oven and let the roast rest for 10 minutes before slicing.
Slice into 1-inch pieces and serve warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
5099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.2 g | 426% | |
| Saturated Fat | 130.5 g | 652% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1415 mg | 472% | |
| Sodium | 9318 mg | 405% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 3.1 g | ||
| Protein | 476.1 g | 952% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2402 mg | 185% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 8525 mg | 181% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
