Recipe Details

Pork Loin with Prosciutto, Fontina, and Sage

Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
Servings: 8 - 10

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 1/2 pound New York (top loin) pork roast, boneless
2/3 cup panko bread crumbs, (Japanese bread crubs)
1/3 cup Fontina cheese, shredded (about 1 ounce)
1 tablespoon fresh sage, chopped
To taste salt and pepper
4 thin slices prosciutto

Cooking 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.
 
Yield: 8 to 10 servings

Serving Suggestions

A simple stuffed roast that has the holiday flavor.  Panko can often be found near the breadcrumbs or stuffing. 

Nutrition Information

Calories: 290 calories
Protein: 34 grams
Fat: 14 grams
Sodium: 320 milligrams
Cholesterol: 100 milligrams
Saturated Fat: 5 grams
Carbohydrates: 4 grams
Fiber: 0 grams

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About the Cut: Loin Roast

The loin roast comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or deboned. Loin roast can be rolled and tied with string.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.


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Butcher's Tips

For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.


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lack luster
by anonymous 01/19/2014
this recipe is crap. Don't waste your time/$

Perfect for company!
by anonymous 01/17/2014
Just served with for guests and they were wowed! So delicious yet easy to make. I actually used a bone in pork roast and forgot to put on the proscuitto. Still great!!