Stuffing a butterflied pork loin with herbs and wrapping it with prosciutto keeps the meat juicy and flavorful. See a step-by-step guide for how to prepare a pork loin.
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
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.
Yield: serves 8-10
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
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 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 lemon juice into skillet; whisk. Serve pan juices with the pork and onions.