Easy Stuffed Pork Loin in 4 Steps

You need to know this basic technique that delivers dazzling results. Beautifully butterflied and stuffed, this pork loin is a surefire hit, but our vibrant winter salad easily holds its own at the table. Here's how to master it.

Slice along a long side of loin, 3/4 inch from board. With knife parallel to board, continue slicing lengthwise; roll pork out right to left (if you're right-handed).

The first layer is prosciutto, which seasons the loin from inside as it roasts, while moisture from the broccoli rabe retains the prosciutto's supple, buttery texture.

For a snug tie, use a surgeon's knot: Loop the ends of the twine together, and then loop a second time before tying the knot—the extra friction holds the twine fast.

Lean pork loin dries out easily. Wine and stock in the roasting pan, covered loosely with foil, creates a sauna for the pork, which in turn flavors the meaty jus.