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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

Find it online: https://yumandjoy.com/roasted-pork-loin-with-prosciutto-basil-pesto/