For the stuffing I sauteed 8 ounces of mushrooms, half the chopped onion and a few minced cloves of garlic. I spread that on the meat and added some sliced prosciutto, capacola and Italian cheeses. Everything was seasoned properly with salt and ground pepper then rolled up jelly roll style and place on a pan to roast at 350 for about an hour. It was slightly rare in the dead center so cook it longer if you like done in the center. The last 20 minutes of cooking I used that old ketchup and brown sugar glaze.
We ate this with roasted asparagus and some of the holiday leftover veggies. BTW, the creamed Parmesan onions were outstanding and even better leftover.
|Hot from the oven|