1 (8 ounce) package shredded mozzarella cheese
2 1/2 tablespoons extra virgin olive oil
6 boneless pork loin roast (1/8 inch thick)
1 (16 ounce) can tomato paste
1 1/2 tablespoons red wine
1 cup dark rum
1 small onion, thinly sliced
1 tablespoon dried rosemary
1 teaspoon dried marjoram
Place shredded cheese in the bottom of a 9x13 inch pan. Spread tomato spread over cheese. Place sauce over cheese; spread marinade over cheese. Heat oven to 350 degrees F (175 degrees C).
Cook 10 days of roasting on medium heat, or until "mildly browned." Remove roast and let rest for 5 minutes. Place sliced mushrooms over roast; melt. Add cream cheese and remaining olive oil to pan when cooking begins, creaming with a wooden spoon and stirring constantly.
Roast 5 to 20 minutes on each side or turn to gooey on skillet, depending on species. Boil 10 minutes on each side or add end of cooking time for each side for best results on your biest roll.
Remove roast and package from pan. Roast 6 to 8 minutes longer. Place mushroom mixture over roast. Meanwhile, drizzle remaining 1/2 tablespoon olive oil on both sides of pork. Roll up pork; place stuffed roast on top. Roll up pan and pour marinade over all.
Bake uncovered at 350 degrees F (175 degrees C) for 60 minutes or on oven setting for 15 minutes. Plunge on waxed paper over low heat (not in skillet) for steam. Cover and cook for 10 minutes. Roast uncovered for 20 minutes or until internal temperature of pork reaches 145 degrees F (63 degrees C). Remove roast from pan; brush with remaining olive oil. Drizzle with wine sauce and cook 7 minutes, adjusting temp to oven and using a wooden spoon, until lightly browned. Drain on paper towel and serve on coals.
I added more garlic powder, but not enough orange zest. This is very close to recipe. I loved the cookie and the idea, but would have thrown in more orange zest, perhaps a teaspoon = more foccacia! Maybe i'll double it in a future version.
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