This is a tremendous dish. Very flavorful, very easy to make. I highly recommend that you try it.
Prosciutto-Wrapped Roast Pork Loin
Stuffing a butterflied pork loin with herbs and wrapping it with prosciutto keeps the meat juicy and flavorful.
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Credit: Todd Coleman
INGREDIENTS
1 lemon5 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
Ratings & Reviews (6)
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.
a showstopper. flavour was very good.
Great dish. Easy to make...though I did botch the cutting of the meat. Great flavor. I did add a cup of chicken broth with the water for the pan juices.
I butchered the loin badly, but the roast still came out amazing. It's an impressive and beautiful dish, and it's very easy to make. Win win. The hardest part was chopping all that rosemary! I served this with sauteed butternut squash and brussels sprout leaves with fried sage (a recipe by Thomas Keller). Delish. The only change I might make is to add more onion to the pan before roasting, because it tasted delicious with the pork and I'm a crazy onion lover. At any rate, I highly recommend - this one is going in my treasury!
Tastes delicious and looks beautiful.
Prosciutto-Wrapped Roast Pork Loin
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