• 3 Pounds center-cut pork loin, trimmed
  • 2 Tablespoons olive oil


Pork Loin

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 angle, 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.



  • 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


In a heavy-bottomed sauté pan, 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 bread crumbs. Season with salt and pepper; toss well.

To Assemble

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.

Nutrition Facts Per Serving

Calories 420 (Calories from Fat 26%); Total Fat 12 ( Saturated Fat 4; Trans Fat 0; ); Cholesterol 75; Sodium 510; Potassium 868; Total Carbohydrate 44; Dietary Fiber 3; Sugars 31; Protein 33; Calcium 80; Iron 3;

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