1 hr 30 mins
1 hr 15 mins
A la Carte's Note:
I typed this out for my cousin, but I didn't note which of my cookbooks it came from! SORRY! Here's how to prepare the meat: Take a 4 lb pork loin and lay it on a cutting board. You’re going to need a very sharp knife. Run the knife down the length of the roast to make about a ½ inch incision down the its length. Now, angle your knife and continue to cut another 1 inch incision following the curve of the meat. As you cut the meat, fold the cut flap away from you to make a clean cutting surface. Continue to cut in about 1 inch lengths until you have a flat piece of meat. Essentially, you are trying to cut the meat so that if you roll it back together, it will look like a jelly roll. Perfection is definitely not a consideration so just try to get it as flat as you can. OR after reading all that, get your butcher to cut it for you! Tell him what you need it to be like. But it isn't as intimidating as it might look!
My Private Note
Units: US | Metric
- 1Cut the meat and lay it out flat (see above).
- 2Position the oven rack in the upper third of the oven and pre-heat to 350°F.
- 3Scatter the meat with a little salt and pepper, and then place the sage leaves on the meat surface. Put 4 slices of cheese down, and then cover it with the prosciutto. Add the remaining cheese.
- 4Re-roll the meat to its original from, jelly roll style. (You may find it easier to roll the meat away from you.).
- 5Tie the roll in 5 or so places with butcher’s string. Tie it tightly, but not so tight that the string cuts into the meat. If you’re preparing this the night before, wrap it tightly in saran wrap and keep it in the fridge.
- 6Heat a large saucepan with the oil over high heat. Sprinkle the meat with salt and then sear on all sides until it’s nicely browned.
- 7Put the pork on a baking pan and roast for 12 minutes per pound total weight (about an hour) until the internal temperature is 145°F.
- 8Let the meat rest for 20 minutes before you remove the string and cut the meat in ½ inch thick slices.
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Nutritional Facts for Pork Roast Rolled With Fontina & Prosciutto
Serving Size: 1 (202 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 590.7
- Calories from Fat 375
- Total Fat 41.7 g
- Saturated Fat 15.5 g
- Cholesterol 160.4 mg
- Sodium 1135.4 mg
- Total Carbohydrate 0.5 g
- Dietary Fiber 0.0 g
- Sugars 0.3 g
- Protein 50.5 g
The following items or measurements are not included:
fresh sage leaves
prosciutto di Parma