Stuffed Pork Loin Wrapped in Prosciutto
I made this Stuffed Pork Loin Wrapped in Prosciutto for Cheesefest. In a word…AMAZING! The pan juices that I poured on top were fantastic! The preparation was a little more labor intensive than the dishes I usually make (remember…I’m not Melissa), but it was well worth it for sure! I would do again in a heartbeat for any “big event” or holiday!! Note: This recipe was adapted from one I saw on Allrecipes.com.
Level of Difficulty: Moderate
Time Required: Prep Time – 10 min; Cook Time – 1 1/4 hours; Rest Time – 20 min.
2 1/2 pound pork loin
2/3 c. panko breadcrumbs
1/3 c. shredded fontina cheese
3 cloves crushed garlic
1 T. fresh sage, chopped
4 slices prosciutto
Salt and Pepper
Preparing Stuffed Pork Loin Wrapped in Prosciutto:
Preheat oven to 350 degrees. In a small bowl, mix together breadcrumbs, cheese, garlic and sage. Stand pork loin on one end of cutting board. Using a sharp, thin blade knife, make a cut down the center and through the other side. Use your index finger to make the hole a bit larger for stuffing. Carefully pack the breadcrumb mixture into the hole from both ends.
Sprinkle generously with salt and pepper. Arrange the prosciutto slices on top of the pork loin and place in shallow roasting pan.
Roast for 1 to 1 1/4 hours, or until the internal temperature reaches 150 Degrees. Let sit for 20 minutes before slicing. Arrange on a platter and pour the pan juices over the pork. Serve.
When you are making the slit, take your time. You don’t want it to wide, but you also don’t want it too small.
I was never a Beavis and Butthead fan but I can so hear them in my head as you give these instructions on how to stuff the pork loin. ~Melissa
Oh I was asked on Saturday night to give a demonstration. Things got a little nutty when…..Never mind. We are a family friend blog. ~Densie