Ingredients

Equipment: 14-inch deep Dutch Oven

1 center-cut pork loin roast, about 3 pounds, with excess fat trimmed
8 ounces deli-sliced ham
1 1/2 cups Cheese Filling, divided (recipe below)
1/2 cup freshly grated Parmesan or Romano cheese
Coarse sea salt
8-10 golf-ball size new potatoes
6-8 large button mushrooms
1 coarsely chopped portobello mushroom cap
1 white onion, thinly sliced
1/4 cup bread crumbs (for stuffed mushrooms)

Cheese Filling:
1 stick (4 ounces) unsalted butter
1/4 cup finely chopped stems from the button mushrooms
1 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon freshly ground black pepper
8 ounces cream cheese, softened
1 garlic clove, mined
1/4 teaspoon dill weed
1/4 teaspoon marjoram

Cheese Filling: Combine all ingredients and mix well. Makes 1 1/2 cups. Set aside.

Stuffed mushrooms: Take 1/2 cup of the cheese filling and whisk in 1/4 cup bread crumbs. Spoon about 1 tablespoon into each mushroom cap.

Directions

Pork Loin: Lay loin fat-side down and make a cut lengthwise down the center of the meat about halfway through. Push meat flat and, starting from the deepest part of the center cut, make a horizontal cut toward each side, butterflying the roast. Push meat flat.

Pound meat with a meat hammer until it is about 1/4 to 3/8 inch thick. Cover with ham slices. Spread 1 cup cheese filling on ham, down center of roast, and spread to within one inch of the edge. Sprinkle evenly with the grated cheese. Gently roll into a log from the short end and tie with cotton string at 2-inch intervals.

Place seam down on a trivet in a 14-inch deep Dutch oven. Season with coarse salt and fresh ground black pepper. Place the potatoes around the roast. Place 8-10 coals under the Dutch oven and 16-18 coals on the lid, and cook about one hour, until meat registers 155 degrees in center. Add stuffed mushrooms after about 40 minutes of cooking time.

Take finished roast out and let sit for at least 20 minutes. While the roast is resting, saute the chopped portobellos and onions in the pork juices for a few minutes. To serve, ring the roast with the stuffed mushrooms and potatoes. Spread the sauteed mushrooms and onions over the roast with a slotted spoon. If you have time, stir 1 tablespoon cornstarch with a little water and make gravy with the drippings.