Pork Loin with Prosciutto, Fontina, and Sage

Name: Pork Loin with Prosciutto, Fontina, and Sage
Total time: 5100 s
Yield: 8 servings
Ingredients: 2 1/2 pounds New York pork roast boneless; 2/3 cup panko breadcrumbs Japanese bread crubs; 1/3 cup fontina cheese shredded, about 1 ounce; 1 tablespoon fresh sage chopped; salt; pepper; 4 slices prosciutto

Pork

7Ingredients

45Calories

85Minutes

Description

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

Ingredients

servings:

2 1/2 pounds New York pork roast (boneless)
2/3 cup panko breadcrumbs (Japanese bread crubs)
1/3 cup fontina cheese (shredded, about 1 ounce)
1 tablespoon fresh sage (chopped)
salt
pepper
4 slices prosciutto

Order ingredients now on

Instacart

Directions

1Preheat oven to 350 degrees F.
2In 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.
3Remove roast from oven and let rest 10 minutes. Remove twine. Slice roast and arrange on serving platter. Serve drizzled with any pan juices.

Discover more recipes from Pork