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Pork Loin with Prosciutto, Fontina, and Sage

Pork Loin with Prosciutto, Fontina, and Sage

  • Prep

    10 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 25 m
National Pork Board

National Pork Board

Stuffed with panko, fontina, and fresh sage, this pork loin roast is wrapped in prosciutto and roasted--an elegant dish for any special occasion.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Place in shallow roasting pan, prosciutto side up, and roast 1-1 1/4 hours, or until internal temperature reaches 145 degrees F (63 degrees C). 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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Reviews

MrMike
5

MrMike

11/23/2011

The only changes were i cut the loin so it could be rolled and had some leftover roasted red peppers to add and it made it a little even more fantastic.

GLISH
2

GLISH

5/10/2012

This was amazing! I used soft asiago cheese- it was what I had. The pork was tender and falvorful, the filling was very tasty. We will be making it again!

motherhubbard77
0

motherhubbard77

2/21/2013

I didn't have a pork loin roast so I used pork chops, sliced a pocket into the side and filled with stuffing. And wrapped in Prosciutto. Turned out well, I think next time I will marinate the pork chops in something, they weren't dry but on the verge!