Three Little Pigs Roast

Any cured meats will work in this roast, so feel free to try other options, like prosciutto, or finocchiona.

Makes 6 servings Total time: about 2 hours

FOR THE ROAST, COMBINE:

2 1 21/ 2

6 3 1/2 2 3

FOR THE SAUCE, WHISK:

1/3 3 Tbsp. Dijon mustard Tbsp. honey lb. center-cut pork loin roast, trimmed oz. thinly sliced smoked ham cups shredded fontina (9 oz.) cup grated Parmesan Tbsp. chopped fresh parsley oz. thinly sliced hard salami Olive oil

Salt and black pepper cup honey Tbsp. Dijon mustard For the roast, combine Dijon and honey.

Butterfly roast by cutting it nearly in half lengthwise, starting on the side, then open the two halves like a book. Next, with knife parallel to roast, cut from center outward, butterflying one of the halves, then repeat on second half. (See steps on pages 58–59.)

Pound butterflied roast between two sheets of plastic wrap to 1/2- inch thick with the smooth side of a meat mallet. Spread Dijon mixture over roast, leaving a 1/2- inch border.

Layer ham, fontina, Parmesan, parsley, and salami over the roast, leaving a 1/2- inch border.

Tightly roll roast, tie crosswise, at 1-inch intervals with kitchen string to secure, then tie lengthwise, twice, perpendicular to one another (strings will form an “×” on the ends of the roast). Rub roast with oil and season with salt and pepper. Preheat oven to 400°.

Sear roast in a grill pan over high heat on three sides, 3 minutes per side; rotate roast to fourth side (seam side down), then transfer to oven and roast until a thermometer inserted into the thickest part registers 115–120°, 45–50 minutes. Transfer roast to a cutting board, tent with foil, and let rest 15 minutes before slicing.

For the sauce, whisk together honey and Dijon. Serve roast with sauce.

Per serving: 685 cal; 36g total fat (17g sat); 194mg chol; 1291mg sodium; 22g carb (0g fiber, 20g total sugars); 64g protein