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 recipe for Prosciutto-Wrapped Pork Loin »
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.
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.