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.
  • Total: 1 hr 25 min
  • Prep: 10 min
  • Cook: 1 hr 15 min
  • Yield: 8-10 servings
Save Recipe


2 1/2 pound boneless top loin pork roast

2/3 cup panko, (Japanese bread crumbs)

1/3 cup fontina cheese, shredded (about 1 ounce)

1 tablespoon fresh sage, chopped

salt and pepper

4 thin slices prosciutto


  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. Season roast on all sides with salt and pepper.
  3. 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.
  4. Remove roast from oven and let rest 10 minutes. Remove twine. Slice roast and arrange on serving platter. Serve drizzled with any pan juices.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Roast Pork Loin

Roast Pork Loin with Apples

Slow Cooker Pork Loin

Pork Carnitas

Pork Tamales

Simple Roasted Pork Shoulder

Stuffed Pork Chops

Stuffed Pork Chops