Pork Loin with Prosciutto, Fontina, and Sage
- Yield: 8-10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 273
- Total Fat
- 16
- Saturated Fat
- 6
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 25
- Cholesterol
- 77
- Sodium
- 297
- Total: 1 hr 25 min
- Prep: 10 min
- Cook: 1 hr 15 min
Ingredients
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
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.