Pork Loin with Italian Herbs and Prosciutto Recipe, How to Butterfly Pork Loin | SAVEUR

Prosciutto-Wrapped Roast Pork Loin

Prosciutto-Wrapped Roast Pork Loin

Todd Coleman

Stuffing a butterflied pork loin with herbs and wrapping it with prosciutto keeps the meat juicy and flavorful.

Prosciutto-Wrapped Roast Pork Loin
Stuffing a butterflied pork loin with Italian herbs and fresh garlic perfumes the whole roast; wrapping it with prosciutto renders luscious, juicy meat.
serves 8-10

Ingredients

1 lemon, zested and sliced in half
5 tbsp. chopped fresh rosemary
25 fresh sage leaves, minced
12 cloves garlic, finely chopped
1 (4-lb.) boneless pork loin, trimmed
Kosher salt and freshly ground black pepper, to taste
12 thin center-cut slices prosciutto di Parma (3 oz.)
2 tbsp. extra-virgin olive oil
1 large onion, cut into thick rings

Instructions

Heat oven to 375˚. Pile lemon zest, rosemary, sage, and garlic on a cutting board; chop together with a knife until combined; set herb mixture aside.
Using a knife, butterfly pork loin (see Preparing a Pork Loin, below, for step-by-step instructions). Season both sides with salt and pepper; rub both sides with herb mixture; roll loin. Wrap pork in prosciutto; tie with kitchen twine.
Heat oil in a 12" skillet over medium-high heat. Sear pork roast, turning occasionally, until browned on all sides, about 12 minutes. Transfer pork to a plate. Nestle onion slices in skillet and pour in 12 cup water; put pork on top of onions. Roast, basting occasionally with pan juices, until an instant-read thermometer inserted into middle of roast registers 140˚, 45–50 minutes. Transfer pork to a cutting board; let rest for 20 minutes. Slice pork; transfer to a platter along with onions. Squeeze lemon juice into skillet; whisk. Serve pan juices with the pork and onions.

Pairing Note: A classic Tuscan red like the Donatella Cinelli Colombini 2004 Rosso di Montalcino, which has a hint of rosemary on the nose, goes well will this herbed pork roast. —Ania Zawieja

Preparing a Pork Loin

Photos: André Baranowski

  • STEP 1
    Start by placing a 4-lb. pork loin perpendicular to you on a work surface. Using a long knife, start cutting into the meat along its long edge, keeping knife roughly ½" above the work surface. Continue slicing inward so that the meat unrolls and splays open.
  • STEP 2
    Set pork to the side and arrange ten 16"-long pieces of kitchen twine perpendicular to you, each one spaced ½" from the next; lay one 36"-long piece of twine perpendicular across the shorter lengths. Lay 6 slices of prosciutto side by side atop and parallel to the short lengths of twine.
  • STEP 3
    Season both sides of pork loin with salt and pepper and rub both sides with the herb mixture as specified in the recipe
  • STEP 4
    Roll pork into a cylinder, lift it up and gently place it on top of prosciutto slices.
  • STEP 5
    Fold prosciutto slices up and around pork, and lay 6 more prosciutto slices over the top, tucking edges of the bottom slices under the top ones.
  • STEP 6
    Bring together the ends of the long piece of twine, wrapping it up over the ends of pork loin lengthwise. Pull the twine taut, and tie the ends together.
  • STEP 7
    Bring the ends of each short piece of twine together, pull taut, and tie each piece in a firm knot. Trim excess twine.
  • STEP 8
    The rolled pork is ready for roasting!