date:Dec 18, 2012
Pork loin with parma ham and oregano
Ingredients:
5kg boneless and rind less loin of pork, 2 pcs cloves garlic, minced, few sprigs fresh oregano plus more to serve, 100 gm parma ham (sliced), 2 to 3 gm dried chilli flakes, 1 onion or 2 shallots (unpeeled), 50 ml olive oil and 30 ml dry white vermouth.
Method:
1. Preheat the oven to 400 degrees Fahrenheit. Open up the loin of pork, read for stuffing, by laying it out in front of you vertically so that the thick part is on the left.
2. Now s