«Previous Post Next Post» Oct 5, 2012 How to Make Prosciutto-Wrapped Pork Loin Pork Techniques 1 Comment 0 Save Print Email View gallery Enlarge Credit: Todd Coleman Stuffing a butterflied pork loin with herbs and wrapping it with prosciutto keeps the meat juicy and flavorful. Here are step-by-step instructions to make sure your loin is as beautiful as it is delicious.See the instructions in the gallery » 0 Save Print Email «Previous Post Sites We Love: Sippity Sup Next Post» Weekend Reading: An Interview with Jonathan Gold, DIY Pumpkin Kegs, and More More from Saveur.com Spicy Cabbage and Chorizo Soup Tepertős Pogacsa (Rolls with Cracklings and Prune Jam) Emily G's Jams Dolores's Brokenhearted Chicken Deep Dish: Classic Alsatian Stew Related Links Photos How to Make Prosciutto-Wrapped Pork Loin Comments (1) by HAMPDEN64 on 2013-01-02 This is a horrible recipe. I cut back on the garlic and did similar with the herbs and still needed to add olive oil to 'bind' the filling. It was an overpowering taste that totally compromised the pork loin flavor. We are thankful that we did not serve this to friends or family. It's an awful waste of quality ingredients. David Iverson Sammamish, WA Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?