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


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 


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.   

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