Oct 21, 2011

Roast Pork Loin

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

Credit: Todd Coleman

SERVES 8 – 10

INGREDIENTS

1 lemon
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

1. Heat oven to 375˚. Zest lemon, slice in half, and set aside. Pile zest, rosemary, sage, and garlic on a cutting board; chop together with a knife until combined; set herb mixture aside.

2. Using a knife, butterfly pork loin (see Preparing a Pork Loin). Season both sides with salt and pepper; rub both sides with herb mixture; roll loin. Wrap pork in prosciutto; tie with kitchen twine (see Preparing a Pork Loin).

3. Heat oil in a 12" skillet over medium-high heat. Cook 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 1⁄2 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 juice of reserved lemon 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

This article was first published in Saveur in Issue #123

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Ratings & Reviews (3)

by tholden on 2009-09-24

This is a tremendous dish. Very flavorful, very easy to make. I highly recommend that you try it.

by NIMISIOLEK01 on 2011-01-02

I concur that this is a tremendous dish! It is extremely easy to make. A mini-prep makes mincing the stuffing mixture a snap. The directions on the website for butterflying and rolling the roast were clear and easy to follow. Although this may look like a bit of work at first glance, it isn't. The results are truly outstanding. I dare say the best roast pork dish that I have ever tasted. A definite keeper that I will make again and again.