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Pork Loin Stuffed with Capocollo and Provolone Cheese

  • September 27, 2021

Now that we’re moving away from summer temperatures and outdoor barbecues, it’s time to fire up the oven for a nice Sunday roast. This stuffed pork loin really ticks all the boxes — it’s easy to prepare, tastes great and serves at least six to eight people — even though it weighs only two and a half to three pounds. Start out with a pork loin — not a tenderloin, which is smaller and even more tender — but a pork loin. It will become just as tender as a tenderloin with the low and slow oven temperature included in the instructions below. First, you’re going to need to open it to stuff it, so take a sharp knife and cut into it lengthwise, stopping before you reach the bottom.

Keep opening the roast, kind of like a roll, slicing lengthwise the whole way around until you have a pretty even thickness throughout.

I tenderized the meat with a meat pounder, flattening it a bit more, then sprinkled throughout with homemade seasoned salt and black pepper.

Layer on thin slices of capocollo. In this case, I used a spicy version of capocollo to impart a little more flavor to the meat as the fat melts inside.

Layer slices of provolone cheese over the capocollo, and roll up the pork loin.

Then tie it securely with butcher’s twine, sprinkle with more seasoned salt, black pepper and paprika and insert some rosemary and sage into the twine.

Roast it in a slow oven for 1 1/2 to 2 hours, or until a meat thermometer reads 125 to 130 degrees F. The slow cooking will ensure you have tender slices of meat when you slice into it. Add some potatoes and onions smeared with olive oil and seasonings alongside the roast, but after you remove the roast, and while it’s resting on a cutting board, kick up the temperature to 450 degrees to let the vegetables get nicely browned.

If you want the outside fat on the roast to be crispier, just add a little olive oil to a skillet, turn the heat to high and sear the cooked roast on top. I didn’t do this extra step, but my roast didn’t have much fat on top either.

Make sure to let the roast rest at least fifteen minutes before slicing into it, so the juices don’t all come gushing out. It will also help to keep the filling intact too, once you slice into it.

As I said, the roast serves a lot of people, and we had enough leftovers for a great lunch the next day. Take a crusty roll and add a slice or two of the roast, some roasted red peppers, cooked broccoli rabe, and some melted provolone cheese. It’s worth making this recipe just to have these delicious sandwiches the next day.

Nerd Notes: If you’re confused about the names — is it capocollo, capicola or coppa? click here for a terrific explanation about these cured meat from DiBruno Brothers, one of my favorite shops in Philadelphia’s old Italian Market.

Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more).

Pork Loin Stuffed with Capocollo and Provolone Cheese
  • 1 two and a half to three pound pork loin (NOT tenderloin)
  • ¼ pound spicy capocollo
  • ¼ pound provolone cheese
  • seasoned salt
  • black pepper
  • paprika
  • rosemary sprigs
  • sage sprigs
  • olive oil to coat pan.
  1. Dry the pork loin with paper towels.
  2. Take a sharp knife and slice it lengthwise, avoiding going all the way through.
  3. Keep rolling the pork over, continuing to slice open the entire length, as if you're opening a book.
  4. Pound the roast with a meat pounder to tenderize, then sprinkle with seasoned salt and black pepper.
  5. Lay tthe slices of capocollo over the roast, then layer over the cheese.
  6. Roll it up tightly, making sure to end up with the fat layer of the roast on top.
  7. Secure it with butcher's twine.
  8. Season the outside with the seasoned salt, black pepper, and paprika, then insert rosemary and sage leaves into the twine.
  9. Roast for 1½ to two hours at 275 degrees F. or until a meat thermometer registers 125 to 130 degrees.
  10. Remove from the oven and let it rest at least 15 minutes or as long as ½ hour.
  11. Remove the twine, slice and serve.

Philly Ramblings

  • March 26, 2012
OK, so there’s no food in the lead photo, but that doesn’t mean there isn’t food involved in this post. Stay with me, you’ll see. This is a shot of Philadelphia taken last Friday, March 23, when the temperature reached 80 degrees and people were walking about wearing shorts and t-shirts. This isn’t normal folks. It’s typically about 55 degrees this time of year here. As much as I wanted to spend the day outdoors, I had tickets to see the Van Gogh exhibit at the Philadelphia Museum of Art. Even with the nice weather, it was no sacrifice to stay indoors amid all the fabulous works of art here.
If you have a chance to get to the exhibit before it closes on May 6, don’t miss it. After that, it goes to Ottawa, Canada. You’ll see some stunning works of art, like this one (field with wheat stacks):
and this one (wheatfields at Auvers under clouded sky) :
If you go, make a reservation to eat lunch at the museum’s restaurant, Granite Hill. It’s quiet, elegant and the food is good too. After the exhibit, there was still time to enjoy the nice weather, so I headed down to 9th Street, the Italian neighborhood. You’ll still find plenty of stores selling Italian food and wares, but it’s nothing like what it used to be when I was a kid. Over the years, other ethnicities have moved in as the Italians improved their economic lot and moved to the suburbs.
I parked my car right next to a house whose facade looked like another work of art – all made from ceramic shards:

My first stop was Isgro Pasticceria on Christian Street, a business dating back to 1904. You can find all sorts of Italian pastries there, including these pesche alla crema, a confection you can make at home using this recipe.



I have a weakness for chocolate covered coconut-cream Easter eggs and the ones here, covered in dark chocolate ganache, were about the best I’ve ever eaten (next to this recipe).
These marzipan lambs were each made by hand by the shop’s 92-year old matriarch.
Most of the shops are located around the corner from Isgro’s on 9th Street. If you know Philadelphia, you know that murals are a big part of the city landscape. The Mural Arts Program was started in 1984 to eradicate graffiti and now there are more than 3,000 murals throughout the city. This one on 9th Street is a mural of Frank Rizzo, the city’s mayor in the 1970s and police commissioner before that.
Fante’s is a great kitchenware store that has everything a home cook could want or need – from espresso pots and gnocchi boards to the paper forms needed to make an Easter colomba you see here.
There are two cheese stores/delis almost next to each other – DiBruno Brothers (below) and Claudio’s. Both have a large selection of great Italian products – cheeses, salumi, and other temptations.
I couldn’t resist the burrata cheese from DiBruno’s, wrapped in leek leaves.
Would you have been able to resist this creamy deliciousness?
Although each store had similar products and a similar look (this is Claudio’s below), there were differences too.
Among the items I bought at Claudio’s was this lemon ricotta cheese. A slice of this tasted just like ricotta cheesecake, although there were no eggs or flour at all. Back at home, I ate it straight from the store with some sliced strawberries.
That was after the burrata cheese and roasted tomatoes, the prosciutto di Parma, marinated artichokes and olives.
Happy Springtime!


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