Place pork loin on clean surface, and with long slicing knife, make 3/4-inch deep cut along edge for entire length of roast. Turn roast to left. Then, starting inside first cut, holding knife at an agle, cut another 3/4-inch-deep cut along previous cut. Keep turning roast, repeating these 3/4-inch-deep cuts to make one large square sheet of pork. Cover bottom and top with plastic wrap and with mallet, pound until about 1/2-inch thick. Wrap well in plastic wrap and chill well.
In a heavy-bottomed sautépan, sauté carrot and onion until caramalized and tender. Add bay leaves, raisin paste, raisins, tomatoes, pepper, rosemary and white wine; bring to simmer and remove from heat. Add breadcrumbs. Season with salt and pepper; toss well.
Preheat oven to 325°F. Spread filling evenly over flatted loin, leaving at least 3/4 inch around edges. Roll loin like a jelly roll; wrap tightly with prosciutto and tie. Bake to internal temperature of at least 140°F for medium, or 150°F for juicy medium-well. Slice and serve with fried potatoes.
Note: Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (3 cups natural raisins) until very finely chopped and smooth.
- 3 Pounds center-cut pork loin, trimmed
- 2 Tablespoons olive oil
- 1 large carrot, cut into 1/8-inch thick slices (about 1 cup)
- 1 small onion, cut into 1/8-inch thick slices (about 1 cup)
- 4 bay leaves
- 11/2 Cups California raisin paste*
- 1/2 Cup California raisins
- 2 large tomatoes, peeled and cut into 1/2-inch dice (about 3 cups)
- 1 Teaspoon freshly ground black pepper
- 2 sprigs fresh rosemary
- 2 Tablespoons white wine
- 11/2 Cups dried white bread crumbs, medium ground
- Salt; to taste
- 3/4 Pound prosciutto or Serrano ham, sliced paper thin