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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
2 1/2 pound boneless top loin pork roast
2/3 cup panko, (Japanese bread crubs)
1/3 cup fontina cheese, shredded (about 1 ounce)
1 tablespoon fresh sage, chopped
salt and pepper
4 thin slices prosciutto
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 1-1 1/4 hours, or until internal temperature reaches 155 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. Yield: 8 to 10 servings
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PORK LOIN WITH PROSCIUTTO, FONTINA AND SAGE
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
2 1/2 pound boneless top loin pork roast
2/3 cup panko, (Japanese bread crubs)
1/3 cup fontina cheese, shredded (about 1 ounce)
1 tablespoon fresh sage, chopped
salt and pepper
4 thin slices prosciutto
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 1-1 1/4 hours, or until internal temperature reaches 155 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. Yield: 8 to 10 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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