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.
Roll pork into a cylinder, lift it up and gently place it on top of prosciutto slices.
Fold prosciutto slices up and around pork, and lay 6 more prosciutto slices over the top, tucking edges of the bottom slices under the top ones.
Bring together the ends of the long piece of twine, wrapping it up 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.
The rolled pork is ready for roasting!