Marco Canora

Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.

Marinated eggplant makes a great antipasto, alone or as part of a larger spread. It also works as an accompaniment to grilled meat and fish. However you serve it, I strongly suggest you make sure to save enough for a sandwich. Country bread with grilled marinated eggplant, prosciutto, and mozzarella—really, really good.