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.
Save Recipe Print
Pork Loin with Prosciutto, Fontina, and Sage
Total:
1 hr 25 min
Prep:
10 min
Cook:
1 hr 15 min
Yield:
8-10 servings
Total:
1 hr 25 min
Prep:
10 min
Cook:
1 hr 15 min
Yield:
8-10 servings

Ingredients

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.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Grilled Pork Tenderloin

Recipe courtesy of Alton Brown

Bacon-Herb Wrapped Pork Tenderloin

Recipe courtesy of Bobby Flay

Balsamic Roast Pork Tenderloins

Recipe courtesy of Rachael Ray

Sweet and Sour Pork

Recipe courtesy of Alton Brown

Smothered Pork Chops

Recipe courtesy of Ree Drummond

Cuban Roasted Pork Leg: Pernil

Recipe courtesy of Ingrid Hoffmann

Browse Reviews By Keyword