Roasted Pork Loin with Prosciutto & Basil Pesto | YumAndJoy

Roasted Pork Loin with Prosciutto & Basil Pesto

This Pork Loin Stuffed with Pesto and Prosciutto is an elegant yet approachable dish that’s perfect for both weeknight dinners and special occasions. The juicy pork loin is filled with a flavorful herb pesto, salty prosciutto, and rich Parmesan cheese, then roasted to perfection. With its stunning presentation and delicious taste, this dish is guaranteed to impress!

Why You’ll Love This Recipe

  • Packed with Flavor – A bright, herby pesto filling paired with salty prosciutto and nutty Parmesan.
  • Elegant Yet Easy – Looks gourmet but is surprisingly simple to make.
  • Versatile – Customize the pesto with different herbs or substitute with store-bought pesto for convenience.
  • Perfect for Entertaining – A show-stopping main dish for holidays or dinner parties.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pesto:

  • 1 cup fresh basil leaves
  • ½ cup fresh tarragon leaves
  • ½ cup fresh dill leaves
  • ½ cup chopped fresh chives
  • 3 scallions, trimmed and chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon grated fresh horseradish (or 2 teaspoons prepared horseradish)
  • 1 garlic clove, chopped
  • Zest of 1 lemon
  • ¼ cup extra-virgin olive oil

For the Pork:

  • 1 (3-pound) pork loin roast
  • 2½ teaspoons kosher salt, divided
  • 6 slices prosciutto
  • ½ cup grated Parmesan cheese
  • 2 teaspoons ground black pepper
  • 2 tablespoons olive oil

Directions

Step 1: Prepare the Pesto

  1. Blend the Ingredients – In a food processor, combine basil, tarragon, dill, chives, scallions, thyme, horseradish, garlic, and lemon zest.
  2. Add the Olive Oil – Drizzle in the olive oil while blending until a smooth pesto forms. Set aside.

Step 2: Butterfly the Pork Loin

  1. Place the Pork on a Cutting Board – Position the loin with the fat cap facing down and the small end toward you.
  2. Make the First Cut – Using a sharp knife, cut the pork lengthwise, stopping ½ inch from the bottom.
  3. Open Like a Book – Unfold the pork and continue slicing each half until the meat lays flat.
  4. Pound to an Even Thickness – Use a meat mallet or rolling pin to pound the pork to about ½-inch thickness.

Step 3: Assemble the Stuffed Pork Loin

  1. Season the Pork – Sprinkle 1½ teaspoons of kosher salt and 1 teaspoon of black pepper evenly over the meat.
  2. Spread the Pesto – Evenly spread the prepared pesto across the surface of the pork.
  3. Layer Prosciutto & Cheese – Place prosciutto slices over the pesto, followed by a sprinkle of Parmesan cheese.
  4. Roll Tightly – Starting from one end, tightly roll up the pork loin like a jelly roll.
  5. Tie with Kitchen Twine – Use kitchen twine to secure the pork at 1-inch intervals to keep the stuffing inside.

Step 4: Roast the Pork Loin

  1. Preheat the Oven – Set to 375°F (190°C).
  2. Sear the Pork – Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown (about 3-4 minutes per side).
  3. Roast – Transfer the skillet to the preheated oven and roast for 45-55 minutes, or until an internal temperature of 140-145°F (60-63°C) is reached.
  4. Rest & Slice – Let the pork rest for 10 minutes before slicing into rounds.

Servings and Timing

  • Servings: 6-8
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 1 hour 45 minutes

Variations

  • Different Herbs – Swap in parsley, arugula, or kale for a unique pesto twist.
  • Cheese Swap – Use Pecorino Romano or Gruyère instead of Parmesan.
  • Spicy Kick – Add red pepper flakes to the pesto for a little heat.
  • Vegetarian Pesto Option – Omit prosciutto and add toasted pine nuts for texture.

Storage/Reheating

  • Refrigeration – Store leftovers in an airtight container for up to 3 days.
  • Freezing – Wrap tightly in plastic wrap and foil; freeze for up to 2 months.
  • Reheating – Warm in a 300°F oven for 15-20 minutes or microwave in short intervals.

FAQs

Can I make this ahead of time?

Yes! Prepare the stuffed pork loin up to 24 hours in advance, keep it refrigerated, and roast when ready.

What sides go well with this dish?

Pair with roasted potatoes, sautéed greens, or a simple side salad.

Can I use pork tenderloin instead of pork loin?

Yes, but you’ll need to adjust the cooking time since tenderloin cooks faster.

How do I know when the pork is done?

Use a meat thermometer—the internal temperature should reach 140-145°F.

Can I grill the stuffed pork loin?

Yes! Grill over indirect heat at 375°F for about 45-50 minutes, turning occasionally.

What if I don’t have kitchen twine?

Use toothpicks to secure the roll or carefully tuck the ends under when roasting.

Can I use store-bought pesto?

Absolutely! Substitute with ½ to ¾ cup store-bought pesto if needed.

How do I prevent the pork from drying out?

Don’t overcook—use a thermometer and let the meat rest before slicing.

What’s the best way to slice the stuffed pork loin?

Use a sharp knife and slice into ½-inch thick rounds for the best presentation.

Can I add vegetables inside the stuffing?

Yes! Spinach, roasted red peppers, or sun-dried tomatoes make great additions.

Conclusion

This Pork Loin Stuffed with Pesto and Prosciutto is a flavorful, juicy, and visually stunning dish that’s perfect for any occasion. Whether you’re making it for a cozy family dinner or an elegant gathering, it’s sure to impress. Try it today and enjoy a restaurant-quality meal at home!

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Roasted Pork Loin with Prosciutto & Basil Pesto

Pork Loin Stuffed with Pesto and Prosciutto


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  • Author: asma
  • Total Time: 1 hour 45 minutes
  • Yield: 6 to 8 servings 1x
  • Diet: Gluten Free

Description

This Stuffed Pork Loin with Pesto and Prosciutto is a stunning yet easy-to-make dish that’s perfect for both weeknight dinners and special occasions. The juicy pork loin is filled with a fragrant homemade pesto made from fresh herbs, then layered with savory prosciutto and Parmesan cheese. The result is a beautifully rolled and roasted pork loin with layers of rich, herby flavors. This recipe is flexible—use seasonal herbs or even store-bought pesto for a quick and delicious alternative!


Ingredients

Units Scale

For the Pesto:

  • 1 cup fresh basil leaves
  • 1/2 cup fresh tarragon leaves
  • 1/2 cup fresh dill leaves
  • 1/2 cup chopped fresh chives
  • 3 scallions, trimmed and chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp grated fresh horseradish (or 2 tsp prepared horseradish)
  • 1 garlic clove, chopped
  • Zest of 1 lemon
  • 1/4 cup extra-virgin olive oil

For the Pork:

  • 1 (3-pound) pork loin roast
  • 2 1/2 tsp kosher salt, divided
  • 6 slices prosciutto
  • 1/2 cup grated Parmesan cheese
  • 2 tsp ground black pepper
  • 2 tbsp olive oil

Instructions

Step 1: Prepare the Pesto

  1. In a food processor, combine basil, tarragon, dill, chives, scallions, thyme, horseradish, garlic, and lemon zest.
  2. Pulse until finely chopped.
  3. Slowly add olive oil while processing until a smooth paste forms. Set aside.

Step 2: Butterfly the Pork Loin

  1. Place the pork loin on a cutting board with the fat cap down.
  2. Using a sharp knife, make a lengthwise cut through the center of the loin, stopping about ½ inch from the bottom.
  3. Open the pork loin like a book. Repeat the process with each half to create an even thickness.
  4. Cover with plastic wrap and gently pound with a meat mallet to ensure an even surface.

Step 3: Assemble the Filling

  1. Sprinkle the pork with 1 ½ teaspoons salt and 1 teaspoon black pepper.
  2. Spread the prepared pesto evenly over the surface.
  3. Lay the prosciutto slices over the pesto, followed by a layer of Parmesan cheese.

Step 4: Roll and Tie the Pork

  1. Carefully roll the pork loin back into its original shape.
  2. Tie with kitchen twine at 1-inch intervals to secure the filling.
  3. Rub the outside of the pork with 2 tablespoons olive oil, the remaining 1 teaspoon salt, and 1 teaspoon black pepper.

Step 5: Roast the Pork

  1. Preheat oven to 375°F (190°C).
  2. Place the stuffed pork loin on a roasting rack in a baking pan.
  3. Roast for 1 hour to 1 hour 15 minutes, or until an internal temperature of 140°F (60°C) is reached.
  4. Remove from oven, tent with foil, and let rest for 10-15 minutes before slicing.

Step 6: Serve

  1. Slice into ½-inch rounds and serve warm.
  2. Enjoy with roasted vegetables, mashed potatoes, or a simple salad!

Notes

  • Ingredient Swaps: If you don’t have all the herbs, use store-bought pesto (½ to ¾ cup) as a substitute.
  • Meat Alternatives: Swap prosciutto for bacon, pancetta, or turkey slices for a different flavor.
  • Make Ahead: Prepare and roll the pork loin up to a day in advance. Refrigerate until ready to roast.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Italian-Inspired
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