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Stuffed Pork Loin Recipe with Pesto and Prosciutto

by David McCann
summerdinner
Yield: 6 to 8 servingsPrep: Prep: 20 minsCook: Cook: 1 hr 25 minsTotal: Total: 1 hr 45 mins
Source: https://www.foodandwine.com/recipes/pork-loin-stuffed-pesto-and-prosciutto?utm_source=instagram&utm_medium=social&utm_campaign=foodandwine_foodandwine&utm_term=curalate_like2buy

Ingredients

You have 2 of 14
produce
  • ○1 tablespoonthyme(fresh)
  • ○1 tablespoonhorseradish(grated, fresh)
  • ✓1 clovegarlic(chopped)
  • ○1 cupbasil(fresh)
  • ✓1lemon(zest)
  • ○1/2 cuptarragon(fresh)
  • ○1/2 cupdill(fresh)
  • ○1/2 cupchives(chopped, fresh)
  • ○3scallions(trimmed, chopped)
protein
  • ○6 slicesprosciutto
  • ○3 poundpork loin
dairy
  • ○1/2 cupParmesan cheese(grated)
pantry staple
  • ○1/4 cupextra-virgin olive oil
  • ·2 tablespoonsolive oil
  • ○2 1/2 teaspoonskosher salt(divided)
  • ·2 teaspoonsblack pepper(ground)

Instructions

  1. Gather the ingredients.
  2. Combine basil, tarragon, dill, chives, scallions, thyme, horseradish, garlic, and lemon zest in a food processor.
  3. Pulse until finely chopped.
  4. With the processor running, gradually add 1/4 cup olive oil until the mixture is smooth.
  5. Butterfly the pork loin: Place the loin on a cutting board with the fat cap on the board and the small end facing you.
  6. With a very sharp knife, cut the loin lengthwise to within 1/2 inch of the bottom of the pork, cutting to but not through the other side.
  7. Open the cut pork like a book and repeat with each half.
  8. Pound the pork to an even thickness.
  9. Season the pork with 1 1/2 teaspoons kosher salt.
  10. Spread the pesto evenly over the pork.
  11. Top the pesto with prosciutto slices and Parmesan cheese.
  12. Roll up the pork loin and tie it with kitchen twine at 1-inch intervals.
  13. Preheat the oven to 375°F (190°C).
  14. Season the outside of the pork with remaining 1 teaspoon kosher salt and ground black pepper.
  15. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat.
  16. Sear the pork on all sides until browned, about 8 minutes.
  17. Transfer the skillet to the oven and roast until a thermometer inserted into the center of the pork registers 145°F (63°C), about 45 minutes.
  18. Let the pork rest for 10 minutes before slicing.

My notes

The stuffing is an herb pesto, which can be changed depending on what's in season or what you have available. Feel free to use whatever herbs you have on hand.