Prosciutto Wrapped Pork Loin

This prosciutto wrapped pork loin is a beauty to behold and so incredibly easy to assemble.  All that's required is a brief roast in the oven and you're set for a lovely Valentine's dinner or any special occasion that calls for a show stopping main.

Succulent pork wrapped in crispy prosciutto and flavored with herby pesto.  Fabulous!

I've kept this recipe brief enough for weeknight cooking and pull in some store bought ingredients to hasten everything along.

ROASTED & OUT OF THE OVEN

Prosciutto is slightly salty, super thin slivers of cured pork quite popular in Italy and now here as well.  It's readily available everywhere wherever you find cured meats.  Typically in your specialty deli section.  When crisped in the oven, it's a lovely savory bite.

PROSCIUTTO, PESTO, PORK...THAT'S ALL YOU NEED TO THIS LOVELY MAIL (THE 3 Ps □)

A good jarred pesto to the rescue here, but you can certainly make your own if you have a bit of time (not that pesto takes long at all).  I love my pesto heavy on the olive oil so it's slightly runny.

WRAPPED UP & READY TO ROAST

As you form the loin, wrapping the salty prosciutto around it, some of the pesto you've placed between the layer of pork loin and prosciutto will seep out.  That's perfect as then you can smear the excess one top of the loin before you place it in the oven.

Any juices that are left in the pan after your pork rests from it's roast time can be poured into a gravy boat and served alongside for additional drizzling,​

Balsamic glaze is another shortcut ingredient here.  You can, of course, make your own by simmering down balsamic to a thick, sticky glaze, but I love to keep this on hand for when I don't have that amount of time allotted to me.  A great pantry staple!

I SET THIS ON A BED OF ARGULA FOR EASY PRESENTATION & THE BITTER ARUGULA IS A PERFECT COMPLIMENT

​I doubt I can get through a day of cooking without Parchment Paper.  Quite useful.

Nordic Ware baking sheets come in handy & I use one here to roast my loin.

My favorite jarred pesto is Cucina & Amore Genovese Pesto

Prosciutto Wrapped Pork Loin
Serves 4


1 1/2 pound pork loin, patted dry
4 ounces prosciutto
4 tablespoons pesto (I love Cucina & Amore Genovese Pesto) or homemade
1/2 teaspoon sea salt
1/2 teaspoon pepper (I like to use freshly ground for the punch)
Large bunch arugula or other greens of your choice, like spring mix
Balsamic glaze (I used store bought for this)



Preheat oven to 425 degrees.


On a sheet of parchment paper, lay out the prosciutto slices slightly overlapping one another.
Place the pork loin  on the prosciutto toward the bottom of the layers.

Sprinkle pork loin with salt and pepper.

Drizzle pesto over pork.

Begin carefully rolling the prosciutto over the pork.

Wiggle it back to the middle of the parchment sheet with the seem of the prosciutto facing the bottom to keep the bundle nice & tidy.

As any pesto escapes from the pork, rub it over the top of the prosciutto wrapped loin.

Transfer parchment with pork loin to a baking sheet and place in oven. Bake about 20-30 minutes or until a meat thermometer inserted into the thickest part registers 145 degrees.

Remove from oven, loosely cover with foil and let rest 10 minutes.

Slice your desired thickness.

To serve, place a bed of arugula on a plate, drizzle with balsamic glaze, top with the sliced pork loin and drizzle  additional glaze over the pork.

If juices have accumulated in your baking sheet, pour them into a gravy boat and serve alongside the pork for adding additional juices as you see fit.