Pork Loin With Prosciutto, Fontina, And Sage
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
44
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Sage (fresh, chopped)1
SaltDirections:
1
Preheat oven to 350 degrees F
2
In a medium bowl, combine panko, fontina, and sage
3
Stand roast on end and insert thin-bladed knife down center of loin to make 2-inch opening all the way through
4
Use your fingers to force the slit into a long 1-inch-diameter hole
5
Pack panko mixture into hole, working from both ends of roast
6
Season roast on all sides with salt and pepper
7
Place roast, fat side up, on work surface
8
Arrange prosciutto slices across top of roast
9
Tie with kitchen twine at 1- to 1 1/2-inch intervals
10
Place in shallow roasting pan, prosciutto side up, and roast 45 minutes to 1 hour, or until internal temperature reaches 145 degrees F
11
Remove roast from oven and let rest 10 minutes
12
Remove twine
13
Slice roast and arrange on serving platter
14
Serve drizzled with any pan juices