1 - 2lbs Pork Loin
1/3 lbs Prosciutto or thin sliced Country Ham
1/3 cup Grated Parmesan Cheese
2 strips - Guava Paste
1/4 cup extra virgin olive oil
Cavendars Greek Seasoning
Cooking string

1 cup dry white wine
1/3 cup chicken broth
1/2 Tbsp rolled Sage
1/2 Tbsp Marjoram
1 tsp Lemon Grass
2 Tbsp butter

2 cups cooked rice

Cherub Pork is named after the Smashing Pumpkins song Cherub Rock which is likewise very simple, stripped down and yet absolutely smashing.

Set the oven to 350 degrees. Start the rice cooking.

Slice the porkloin down the center, much in the way you might cut open a sub roll, leaving the back hinge in tact. Spread flat on a cutting board and beat with a tenderizing mallet until it's about an inch thick on each side. Sprinkle inside with Greek Seasoning.

Evenly cover the inside of the porkloin with prosciutto, sprinkle with grated parmesan (be sure to use cheese that is sold in a wedge and not the spaghetti topping that comes in a shaker can - which is mostly "cellulose" aka sawdust).

Guava paste is usually sold in blocks in the ethnic foods aisle of your grocery store. It's an amazing substance that tastes like cotton candy flavored jelly - but not as sweet as you would expect. Slice off and lay down enough of the stuff so it looks like two slices of bacon sitting side by side on the parmesean.

Fold the sides of the porkloin back together, sandwich-style, and tie shut with the cooking string. Sprinkle outside with Greek Seasoning.

In a large skillet, heat up the 1/4 cup of olive oil to where it is very fluid but not smoking. Carefully place the stuffed porkloin into the pan. Quickly cover the pan to keep the hot oil from splattering. Swirl about and let it cook on the stove top for 4 - 5 minutes. Flip the porkloin over and brown the other side for another 4 - 5 minutes.

Remove the porkloin, place in a baking pan and cook in the oven for 20 minutes or until the pork is white and cooked through.

While the loin is baking, reduce the heat on the stove top, add the wine, chicken broth, sage and butter to the skillet and cook it down for another 4 to 5 minutes. Be sure to scrape up any brown bits on the bottom of the pan with a wooden spoon. Turn heat to low and wait for porkloin to finish cooking.

Spread rice on a serving plate. Carefully remove string from porkloin. Cut the loin into 1 inch thick slices and arrange atop the rice. Pour the skillet sauce over the top of the loin and serve.