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Rolled Pork Loin Stuffed with Herb Pesto and Prosciutto
Serves 6-8
INGREDIENTS
Pesto
-1 cup fresh Basil leaves
-1/2 cup fresh Tarragon leaves
-1/2 cup fresh Dill leaves (*See note below)
-3 scallions, trimmed, white and green parts chopped
-1 tablespoon fresh thyme leaves
-1 tablespoon grated fresh horseradish or 2 teaspoons prepared horseradish
-1-2 garlic cloves, chopped
-Zest of 1 lemon
-¼ cup extra-virgin olive oil
Pork
-1 (3-pound) pork loin roast
-2 1/2 teaspoons kosher salt, divided
-4-6 slices prosciutto
-½ cup grated Parmesan cheese
-2 teaspoons ground black pepper
-2 tablespoons olive oil
PREPARATION
Pesto
1. Combine basil, tarragon, dill, scallions, thyme, horseradish, garlic, lemon zest, and oil in a small food processor. Process until mostly smooth.
Pork Preheat oven to 350°F.
1. Place the loin on a cutting board with the fat cap on the board and the small end facing you. With a very sharp knife, cut the loin lengthwise to within ½-inch of the bottom of the pork, cutting evenly and “unrolling” until you have a flat slice of pork about ½ inch thick.
2. Top the butterflied pork with plastic wrap and gently pound with a meat mallet or rolling pin to an even ½ -inch thickness. Remove the plastic wrap and discard.
3. Sprinkle 1 ½ teaspoons of salt over the pork; spread evenly with pesto.
4. Top the pesto with prosciutto and sprinkle evenly with the grated Parmesan.
5. Roll the meat back into a tight spiral and, using butcher’s twine, tie the roll in about 1-inch intervals. Season on all sides with pepper and the remaining 1 teaspoon salt.
6. Heat an oven-safe skillet over medium-high. Rub the roast with olive oil. Sear, starting the fat side down and turning the roast occasionally until the roast is evenly browned. (about 10-12 minutes)
7. Place the skillet in the preheated oven and roast until a meat thermometer inserted in the center reads 135°F, 45 to 50 minutes. (begin checking at 40 minutes)
8. Transfer to a cutting board. Tent the roast lightly with aluminum foil and let rest for about 15 minutes.
*Note: feel free to sub chopped fresh rosemary, oregano, or parsley for any of the herbs, eg. ½ cup Basil, ½ cup Parsley, ¼ cup Thyme, ¼ cup Rosemary