Prosciutto-Wrapped Pork Loin

Stuffed with fragrant herbs and garlic and encased in a layer of cured meat, this juicy roast is the ideal centerpiece for an elegant meal.

Updated on December 15, 2025

Stuffing a butterflied pork loin with rosemary, sage, and garlic and wrapping it with salty prosciutto keeps the meat juicy and flavorful. A classic Tuscan red goes well with this herbed pork roast.

Featured in “Dinner in the Piazza” by Beth Elon in the October 2009 issue.

Serves
8–10
Time
1 hour 45 minutes

Photo: Scott Semler • Food Styling: Camille Becerra

Ingredients

5 Tbsp. finely chopped rosemary leaves
25 sage leaves, finely chopped
12 garlic cloves, finely chopped
1 lemon, zested and halved
One 4-lb. boneless pork loin, trimmed
12 thin center-cut slices prosciutto di Parma (3 oz.)
Kosher salt and freshly ground black pepper
2 Tbsp. extra-virgin olive oil
1 large onion, cut into thick rings

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Instructions

Step 1

Position a rack in the center of the oven and preheat to 375°F. Pile the rosemary, sage, garlic, and lemon zest on a cutting board and chop together until combined. Set aside.

Step 2

Place the pork loin perpendicular to you on a work surface. Using a long knife, start cutting into the meat on the long edge, keeping the knife roughly ½ inch above the work surface. Continue slicing inward so that the meat unrolls and splays open. Set the pork to the side and arrange ten 16-inch-long pieces of kitchen twine perpendicular to you, each spaced ½ inch from the next. Lay one 36-inch-long piece of twine perpendicular across the shorter lengths. Lay 6 slices of the prosciutto side by side atop and parallel to the short lengths of twine. Season both sides of the pork loin with salt and black pepper and rub with the herb mixture. Roll the pork into a cylinder and gently place it on top of the prosciutto slices. Fold the prosciutto slices up and around the pork, then lay the remaining 6 slices over the top, tucking the edges of the bottom slices under the top ones. Bring the ends of the long piece of twine together and wrap them over the ends of pork loin lengthwise. Pull the twine taut and tie the ends together. Bring the ends of each short piece of twine together, pull taut, and tie each piece in a firm knot. Trim excess twine.

Step 3

To a large skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the pork and cook, turning occasionally, until browned on all sides, about 12 minutes. Transfer to a plate. Add the onion to the skillet, pour in ½ cup of water, and place the pork on top. Bake, basting occasionally with the pan juices, until an instant-read thermometer inserted into the middle of the roast reads 140°F, 45–50 minutes. Transfer the pork to a cutting board and set aside for 20 minutes, then slice.

Step 4

Transfer the onions to a platter and top with the pork slices. Squeeze the juice of the lemon halves into the skillet and whisk together. Pour the pan juices over the pork and onions and serve.

Position a rack in the center of the oven and preheat to 375°F. Pile the rosemary, sage, garlic, and lemon zest on a cutting board and chop together until combined. Set aside.
Place the pork loin perpendicular to you on a work surface. Using a long knife, start cutting into the meat on the long edge, keeping the knife roughly ½ inch above the work surface. Continue slicing inward so that the meat unrolls and splays open. Set the pork to the side and arrange ten 16-inch-long pieces of kitchen twine perpendicular to you, each spaced ½ inch from the next. Lay one 36-inch-long piece of twine perpendicular across the shorter lengths. Lay 6 slices of the prosciutto side by side atop and parallel to the short lengths of twine. Season both sides of the pork loin with salt and black pepper and rub with the herb mixture. Roll the pork into a cylinder and gently place it on top of the prosciutto slices. Fold the prosciutto slices up and around the pork, then lay the remaining 6 slices over the top, tucking the edges of the bottom slices under the top ones. Bring the ends of the long piece of twine together and wrap them over the ends of pork loin lengthwise. Pull the twine taut and tie the ends together. Bring the ends of each short piece of twine together, pull taut, and tie each piece in a firm knot. Trim excess twine.
To a large skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the pork and cook, turning occasionally, until browned on all sides, about 12 minutes. Transfer to a plate. Add the onion to the skillet, pour in ½ cup of water, and place the pork on top. Bake, basting occasionally with the pan juices, until an instant-read thermometer inserted into the middle of the roast reads 140°F, 45–50 minutes. Transfer the pork to a cutting board and set aside for 20 minutes, then slice.
Transfer the onions to a platter and top with the pork slices. Squeeze the juice of the lemon halves into the skillet and whisk together. Pour the pan juices over the pork and onions and serve.

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