s/p
2 cloves garlic chopped
5 – ¼ inch thick provolone cheese slices cut in medium dice
1 ½ tbsp grated Romano
1 small onion chopped
3 sprigs fresh Italian parsley
4 basil leaves
2 Italian sausages – casing removed and lightly browned
1 hard cooked egg quartered
2 tbsp olive oil
Butterfly pork loin and lay flat
Season meat
Mix all ingredients except oil
Lay mixture evenly down centre of the meat
Roll meat and tie
Place olive oil in pan and brown meat
Add to ragu (tomato sauce) or 1 ½ hour
When done, cut in ½ inch pieces and service with the tomato sauce on pasta
