Pork Loin with Prosciutto, Fontina and Sage Recipe
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Ingredients
- 1 2-1/2 pound boneless top loin pork roast
- 2/3 cup panko, (Japanese bread crumbs)
- 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 45 minutes to 1 hour, or until internal temperature reaches 145 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.
- Calories 290, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 100 mg, Sodium 320 mg, Carbohydrate 4 g, Fiber 0 g, Protein 34 g
- Percent Daily Values are based on a 2,000 calorie diet
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