Tag Archive for Pork Loin

Stuffed Pork Loin Wrapped in Prosciutto

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.

Stuffed Pork Loin Wrapped in Prosciutto

Sprinkle generously with salt and pepper. Arrange the prosciutto slices on top of the pork loin and place in shallow roasting pan. 

Stuffed Pork Loin Wrapped in Prosciutto

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. 

Stuffed Pork Loin Wrapped in Prosciutto

Important Tips:

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

Pork Loin Roast with Mango and Tomato Chutney

moist bone in pork loin roast with chutney

I’ve made a lot of pork loin roasts in my day and I have mixed results on how tender and juicy they turn out. I know that cooking things with the bones still in helps keep things juicy so I grabbed a nice 8 rib bone in pork loin roast at the grocery and brought it home. Now, how to make this pork roast moist, juicy, tender and delicious?!

I think I found it! I think my troubles of sometimes moist and sometimes not so moist are over! Hallelujah! See, I’ve tried a lot of different methods: searing it first, roasting at high temperature, baking at 350, grilling, and combinations of all the above. but, this was the BEST bone in pork loin roast I have ever made and I’m not sure why I’d ever do anything else!

Level of Difficulty: Moderate
Time Required:Prep Time – 45min; Cook Time – 2 hours

Ingredients for pork loin roast with mango and tomato chutney:

1 bone in pork loin roast (mine was 8 bones)

Coarse Kosher Salt

Fresh cracked black pepper

Country Style Dijon Mustard

6 cloves garlic, minced

Mango and Tomato Chutney

2 cups mango, diced

2 cups tomatoes, diced

2 green chilis, diced (how to cut a pepper), I used jalepenos because I’ve got so many right now

1/2 cup sugar

3T salt

2t mustard seeds

2t cayenne (I made this with a little heat but you can add less (or more) to suit your pallet)

2T oil 

Special Equipment and Other Items Needed:

Roasting pan

How to make juicy pork loin roast:

Let the pork loin roast come to room temperature for about 30 minutes to an hour.

Preheat oven to 400 degrees.

Prepare pork loin roast by rubbing all over generously with salt, pepper, garlic and Dijon mustard. Top, bottom and sides.

Cook in oven at 400 degrees on just above middle rack for 45 minutes. It should be getting some nice brown parts on top.

how to make juicy pork loin roast

While in the oven, make the chutney. Here is the recipe for the chutney but the only thing I did different was let it cook down longer so not quite as chunky. Most of the tomatoes had broken down. If you cook it while the roast cooks, it should be perfect.

Reduce oven temperature to 325 degrees. Cover pork loin roast in chutney (you will probably have some chutney to reserve which I used to warm up my leftovers the next day) and cook for another hour to hour and 15 minutes internal temperature is 150 degrees.

moist bone in pork loin roast with chutney

Remove from oven and let rest for 15 minutes while you finish your last minute things. When prepared to serve, you can either serve full bone-in pork loin chops by cutting the pork loin with ribs in tact or you can remove the ribs and cut the meat in whatever sizes you want.

pork loin roast with mango and tomato chutney

Because I have kids to serve too, I chose the latter. Remove the ribs by slicing as close to the bones as possible all the way down. Then you can slice the pork loin into thin slices. I enjoyed eating the ribs later!

Top with the juices from the pan (which if too thick, add some chicken stock and simmer, scraping up the bits on the bottom) and serve. You will not be disappointed!!! I promise. I almost didn’t call everyone to dinner and just ate the full thing by myself. SOOOO good.

bone in pork loin roast with mango and tomato chutney

Important Tips:

The oven! 450 degrees for 45 minutes and 325 degrees until done. This was perfection for moistness. Now, if you do a pork loin roast without the bones, that will be different. I’d try 20 minutes at 450 degrees (or until brown on top) and then go to 325 degrees which will be a lot shorter than an hour since it doesn’t have bones.


You could use different flavors in the chutney. Apples, peaches, and onions all come to mind as well as the mangoes, tomatoes and peppers. Pick two or three and try it! Just don’t vary the method in the oven.

Meal Ideas:

I served this with spinach pie and brown rice.

Got Leftovers?:

For leftovers, I heat the sauce and not the meat. Then let the thinly sliced meat soak in the sauce for a minute. Reheating the meat will just cook it and take out all of the moistness.

Roasted Pork Loin with Peaches

pork loin roast bone-in

This is a recipe I found a long time ago on foodtv.com. I had not made it in ages and decided to make it because of all the great peaches I had. It is delicious. I highly recommend the bone in pork loin because it is so very difficult to make a boneless pork loin moist. The bones really help with this, as does the brine.

Ingredients for 8 people:

Bone-in pork loin (about 5-6lbs)


1 cup Kosher salt

1 cup brown sugar

1 T whole peppercorns

4-5 thyme sprigs

1 XL brine bag


4T coarse Kosher salt

Freshly grated black pepper

4-5 thyme sprigs

4 carrots

1 head of garlic, split

1 onion, halved

2 shallots, halved


2T balsamic vinegar

2T honey

1 T whole mustard seeds

2T fresh tarragon

6 peaches

Pan Sauce:

2 cups apple juice

1T butter

Special Equipment:

Roasting Pan – this is the one I use

Brine Bags

How to make roasted pork loin with peaches:

bone-in pork loin roastBrining the pork loin is ‘optional’ but highly recommended. It will increase the flavor and make the pork more tender. Place the pork in the bag. Add the sugar, peppercorns and salt to the bag. Add about a gallon of water to the brine bag. Seal the bag well and mix the sugar and salt in the water. You may want to put the bag in a pot to help the water fully surround the pork loin. Let it sit for about 6 hours in the fridge. When ready to start cooking, remove from the brine and pat dry.

roasted pork loin


roasted pork loin

Preheat oven to 400 degrees. Salt and pepper the pork loin. Put some thyme sprigs on top. Add some olive oil to the roasting pan and heat on high heat. When almost smoking, add the pork loin, fat side first and sear for about 3 minutes.

roasted pork loin

Then sear the rest of the sides of the pork. The entire pork loin should be seared in about 10 minutes. Remove from the heat.

bone-in pork loin roast

Add the roasting rack to the roasting pan.  Place the carrots and aromatics to the pan and place in the oven. Place pork loin in oven and roast for about 1 hour. Remove when the temperature is about 145-150 degrees. Set pork on cutting board and let rest while the peaches cook.

bone-in pork loin roast

For the peaches, just split and remove the pits. Mix the balsamic, honey, mustard seed and tarragon with about 1/4 cup olive oil. Toss the peaches gently in them. Place the peaches soft side down on a roasting sheet and roast in oven for about 12-15 minutes until soft.

roasted peaches with taragon and honey

While they cook, you can make the pan sauce. Place the roasting pan on the stove. Remove all the vegetables. Turn the heat on medium. Add the apple juice and use a wooden spoon to remove the brown bits from the bottom of the pan. Cook until slightly reduced and everything on the bottom of the pan is incorporated. Remove from heat and add the butter and stir.

pork loin pan sauce

Carve the pork and place on a platter with the peaches. Top with the pan sauce. Enjoy!!!

pork loin roast bone-in

Important Tips:

Don’t overcook the pork. Pork loin (not tenderloin) is not very forgiving.

Got Leftovers?:

I just sliced the pork really thin and heated with some BBQ sauce.

Roasted Pork Loin with Mustard Crust

This was a staple growing up in my house as a kid. It is super easy but don’t let easy fool you into thinking it is not tasty.  It is also not very expensive to feed a large number of people because pork loin is much less expensive than the tenderloin and healthier than red meat. I love using this or a similar approach to cooking both pork and lamb.

Level of difficulty: Easy Prep Time:5 minutes, cook time 1 hour, rest time 15-20 min


Pork Loin (minimum of 2 lbs and 2 lbs will serve 4-6 people)

Yellow Mustard (enough to coat)

Kosher Salt (enough to top)

Fresh Cracked Black Pepper (enough to top)

How to prepare roasted pork loin:

Rub the pork loin with the salt and pepper. Then add the yellow mustard and make sure covered all over, top, sides and bottom.

roasted pork loin

Bake at 350 degrees for about 1 hour for every 2 pounds until 145 degree temperature is reached. Let rest for 15-20 minutes (enough time to steam your veggies) and then slice to desired thickness.

pork loin with mustard

Served here with asparagus with Dijon and red potato and bacon hash.

mustard roasted pork loin