We had a crowd over Saturday night (12 of us in all) and I wanted something that was gorgeous but also didn’t need to be babysat.  Wandering around the grocery store on Friday night I had a few ideas; a big pot of spaghetti, chicken pot pie, roast…and then I came upon the current issue of BonAppetit. Essentially, bacon wrapped porkloin stuffed with pork. 

How could I go wrong?

Reading the recipe though I knew that I wanted to simplify thing even more so off we went Saturday morning to the Farmer’s market-after a crossiant and a bracing latte.

We stopped and had a dance to some great music.

Got, and

. 

Got hungry again and needed pizza from the wood burning oven.

And after another dance went home to cook.

In my pretty bowl I’ve chopped; an apple (I like honey crisp since they are tart-granny smith would also be nice-leave the skins on), an onion, 2 garlic cloves and 7 sages leaves from the garden.  Mix with 1 lb. ground pork and 3 T. apple cider with pepper to taste (about 1 tsp.).  This will make one of the nicest stuffings going.  I would also think you could just stop at this point and cook the whole thing as a meatloaf.

My big roaster is ready with 6 small apples quartered and two, 6 inch rosemary stalks.

I’ve got two porkloins for my large group.  Half the recipe for the stuffing if you have less people to feed. 

Now, the idea is to cut your porkloin halfway down.

Then keep turning and cutting so that you end-up with a nice flat piece of meat.

Top with your totally delicious stuffing.

Roll.

Ok, other than the eating, this is the really great part.Make a ‘bed’ of prosciutto slices.

Cover your loin with prosciutto.

Put in your roaster.  I had a few hours at this point before I needed to cook my meat so I threw the whole thing in the fridge and set the table (there were actually two tables).