Pork Loin with Prosciutto, Fontina, and Sage

Pork
Pork Loin with Prosciutto, Fontina, and Sage
2
7
45
85

Description

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

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

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.
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NutritionView more

45Calories
Sodium10%DV250mg
Fat4%DV2.5g
Protein6%DV3g
Carbs1%DV3g
Fiber0%DV0g

PER SERVING *

Calories45Calories from Fat20
% DAILY VALUE*
Total Fat2.5g4%
Saturated Fat1.5g8%
Trans Fat
Cholesterol10mg3%
Sodium250mg10%
Potassium50mg1%
Protein3g6%
Calories from Fat20
% DAILY VALUE*
Total Carbohydrate3g1%
Dietary Fiber0g0%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.