Prosciutto-Wrapped Walnut-Raisin-Stuffed Pork Loin

Last Updated by Dale Fisher on

As seen on the Best of Feast TV: Pork.

Recipe: Prosciutto-wrapped walnut-raisin-stuffed pork loin

Ingredients:

½ cup walnut pieces
¼ cup raisins 
4 Tbsp. fresh rosemary
2 Tbsp. fresh thyme 
10 to 15 fresh sage leaves
5 cloves garlic
4 lb. boneless pork loin
salt and freshly ground black pepper, to taste
10 to 15 slices prosciutto 
extra-virgin olive oil
1 large onion, sliced into thick rings
1 cup white wine 

Preparation:

Heat oven to 375˚. 

Place walnuts, rosemary, sage, and garlic on a cutting board; chop together with a knife until combined.

Butterfly pork loin and season generously with salt and pepper. Spread walnut-herb mixture on the pork and roll. Place prosciutto slices in an overlapping line on a board and transfer the rolled loin to the prosciutto and then pull each piece around the loin, then tie with kitchen twine.

Heat oil in a heavy 12-inch skillet over medium-high heat and sear the loin to brown the prosciutto on all sides. Pull pork from the skillet and set aside. Layer onion slices in the pan and pour in ½ cup or so of water. Place pork on top of onions and then roast until internal temp reaches 140˚, about 45 minutes. Transfer roast to a cutting board and allow to rest.

Meanwhile, deglaze the pan with wine, stirring to get up any of the browned bits. Slice pork and serve with pan sauce and onions.   

Download the Recipe (PDF)