Pork Loin With Prosciutto, Fontina, and Sage

READY IN: 1hr 25mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • In 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.
  • Remove 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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