date:Dec 18, 2012
tarting at the top, cut through this thick part of the loin all the way down so that you can open it out to the left like a book. This will give you a larger surface area to lay the filling on. Spread the pungent garlic all over the meat.
3. Then take the leaves from a few sprigs of oregano and dot them about too. Keep the stalks.
4. Lay the pieces of ham horizontally over the pork loin, this way it will roll up more easily as the roll will follow the long length of the ham slices. Sprinkle th