Pork Loin With Prosciutto, Fontina, and Sage
"Tender pork loin stuffed with herbs and wrapped in delicious prosciutto, this easy roast is full of rich, savory flavors that’ll make it the highlight of any table."
photo by National Pork Board
- Ready In:
- 1hr 25mins
- Ingredients:
- 6
- Serves:
-
8-10
ingredients
- 2 1⁄2 lbs top loin pork roast, boneless
- 2⁄3 cup panko breadcrumbs (Japanese bread crumbs)
- 1⁄3 cup Fontina cheese, shredded, about 1 oz
- 1 tablespoon fresh sage, chopped
- salt and pepper
- 4 slices prosciutto, thin
directions
- Preheat oven to 350 degrees F.
- In a medium bowl, combine panko, fontina, and sage. Stand roast on end and insert thin-bladed knife down center of loin to make 2-inch opening all the way through. Use your fingers to force the slit into a long 1-inch-diameter hole. Pack panko mixture into hole, working from both ends of roast. Season roast on all sides with salt and pepper.
- Place roast, fat side up, on work surface. Arrange prosciutto slices across top of roast. Tie with kitchen twine at 1- to 1 1/2-inch intervals. Place in shallow roasting pan, prosciutto side up, and roast 45 minutes to 1 hour, or until internal temperature reaches 145 degrees F.
- Remove roast from oven and let rest 10 minutes. Remove twine. Slice roast and arrange on serving platter. Serve drizzled with any pan juices.
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RECIPE SUBMITTED BY
<p>Whether it’s a weeknight dinner or weekend gathering, pork makes it simple to serve up fantastic flavor. It’s tender, juicy and oh-so satisfying, and there are so many amazing recipes to try! Try incredible appetizers, tasty side dishes and delicious dinners – with pork, it’s easy to be inspired! Discover your next idea at PorkBeInspired.com.</p>
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