Prosciutto-Wrapped Roast Pork Loin . . .

Stuffing a butterflied pork loin with herbs and wrapping it with prosciutto keeps the meat juicy and flavorful.



1 lemon

5 tbsp. chopped fresh rosemary

25 fresh sage leaves, minced

12 cloves garlic, finely chopped

1 (4-lb.) boneless pork loin, trimmed 

Kosher salt and freshly ground black pepper, to taste

12 thin center-cut slices prosciutto di Parma (3 oz.)

2 tbsp. extra-virgin olive oil

1 large onion, cut into thick rings


1. Heat oven to 375˚. Zest lemon, slice in half, and set aside. Pile zest, rosemary, sage, and garlic on a cutting board; chop together with a knife until combined; set herb mixture aside.

2. Using a knife, butterfly pork loin (see  Preparing a Pork Loin). Season both sides with salt and pepper; rub both sides with herb mixture; roll loin. Wrap pork in prosciutto; tie with kitchen twine (see Preparing a Pork Loin).

3. Heat oil in a 12" skillet over medium-high heat. Cook pork roast, turning occasionally, until browned on all sides, about 12 minutes. Transfer pork to a plate. Nestle onion slices in skillet and pour in ½ cup water; put pork on top of onions. Roast, basting occasionally with pan juices, until an instant-read thermometer inserted into middle of roast registers 140˚, 45–50 minutes. Transfer pork to a cutting board; let rest for 20 minutes. Slice pork; transfer to a platter along with onions. Squeeze juice of reserved lemon into skillet; whisk. Serve pan juices with the pork and onions.