Pork Loin With Prosciutto Fontina And Sage Recipes

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PORK LOIN WITH PROSCIUTTO, FONTINA, AND SAGE



Pork Loin With Prosciutto, Fontina, and Sage image

Tender pork loin stuffed with herbs and wrapped in delicious prosciutto, this easy roast is full of rich, savory flavors that'll make it the highlight of any table.

Provided by National Pork Board

Categories     Pork

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 6

2 1/2 lbs top loin pork roast, boneless
2/3 cup panko breadcrumbs (Japanese bread crumbs)
1/3 cup Fontina cheese, shredded, about 1 oz
1 tablespoon fresh sage, chopped
salt and pepper
4 slices prosciutto, thin

Steps:

  • 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.

Nutrition Facts : Calories 113.8, Fat 4.7, SaturatedFat 1.9, Cholesterol 30.2, Sodium 116.3, Carbohydrate 6.7, Fiber 0.5, Sugar 0.6, Protein 10.7

PROSCIUTTO-WRAPPED PORK LOIN



Prosciutto-Wrapped Pork Loin image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h20m

Yield 6 to 10 servings

Number Of Ingredients 18

1/2 cup fresh parsley
1/4 cup fresh sage leaves
1 tablespoon Dijon mustard
1/2 shallot, coarsely chopped
2 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 pork loin (3 to 5 pounds)
12 slices prosciutto
1/2 cup packed brown sugar
1/2 cup maple syrup
2 tablespoons spicy BBQ sauce
2 star anise pods
1 cinnamon stick
Zest of 1 orange
1/2 jalapeño pepper, seeded
4 tablespoons (1/2 stick) unsalted butter
3 cloves garlic
2 to 3 sprigs fresh rosemary

Steps:

  • Combine the parsley, sage, mustard and shallot in a mini food processor and pulse until coarsely chopped and combined. Add the olive oil and blend to form a paste. Season with salt and pepper.
  • Season the pork loin with salt and rub the paste all over it. Lay the prosciutto slices on a piece of parchment paper, shingled in 2 overlapping rows to form a 12-inch square. Place the pork loin in the middle of the prosciutto square. Using the parchment to help you roll, roll the prosciutto up over the loin, pressing firmly to adhere the prosciutto to the loin. Continue to roll until the entire pork loin is tightly covered in prosciutto (the prosciutto should overlap itself). Refrigerate at least 1 hour, preferably overnight.
  • In a small saucepan, bring the sugar, maple syrup, BBQ sauce, star anise, cinnamon stick, orange zest and jalapeño to a simmer. Let cool to room temperature, or overnight in the fridge.
  • When you're ready to roast the pork, preheat the oven to 425 degrees F.
  • Place the butter, garlic and rosemary in a large, ovenproof saute pan and heat over medium-low heat until the butter is melted, about 2 minutes. Lay the prosciutto-wrapped loin in the pan seam-side down. Roast until an instant-read thermometer inserted in the center of the loin reads 120 degrees F, 30 to 40 minutes.
  • Brush the glaze on the loin and continue to roast to 135 degrees F for medium, 10 to 15 minutes more. Allow the meat to rest before slicing, then spoon the pan juices over the pork slices.

SAGE-AND-GARLIC-CRUSTED PORK TENDERLOIN



Sage-and-Garlic-Crusted Pork Tenderloin image

This roast pork has the depth of a slow-simmering supper but doesn't take long to prepare.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 7

2 garlic cloves, finely chopped (about 1 tablespoon)
1 tablespoon finely chopped fresh sage
1 1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
1 pork tenderloin (about 1 1/4 pounds), tied with kitchen twine
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper, and olive oil in a small bowl. Rub mixture all over pork.
  • Heat a large, heavy saute pan over medium-high heat. Add vegetable oil. Add pork, and brown all over, about 4 minutes.
  • Transfer pan to oven. Roast pork, turning occasionally, until an instant-read thermometer inserted into thickest part registers 145 degrees to 150 degrees, about 20 minutes. Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.

PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH CRISPY SAGE



Prosciutto-Wrapped Pork Tenderloin with Crispy Sage image

Turn your weeknight dinner into a fancy affair with this easy pork tenderloin recipe.

Provided by hello angie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 50m

Yield 4

Number Of Ingredients 5

1 pound pork tenderloin
salt and ground black pepper to taste
1 bunch fresh sage, leaves removed and stems discarded, divided
6 ounces prosciutto
1 tablespoon olive oil, or more as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
  • Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
  • Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
  • Slice tenderloin and serve with crispy sage leaves.

Nutrition Facts : Calories 293.8 calories, Carbohydrate 1.1 g, Cholesterol 86.3 mg, Fat 19.8 g, Protein 26 g, SaturatedFat 6.6 g, Sodium 900.3 mg

ROAST PORK LOIN WITH PANCETTA AND SAGE



Roast Pork Loin with Pancetta and Sage image

Tying the roast with twine keeps the pancetta in place, ensuring an elegant presentation. Be sure to remove the twine before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Number Of Ingredients 3

12 fresh sage leaves
1 boneless pork loin roast (about 3 pounds)
12 thin slices pancetta (2 ounces total)

Steps:

  • Preheat oven to 450 degrees, with rack in the middle. Line a rimmed baking sheet with aluminum foil, and set aside. Arrange sage on top of pork loin. Lay pancetta over sage in three horizontal rows, slices overlapping slightly. Spacing evenly, secure pancetta with three 10-inch lengths of kitchen twine.
  • Place pork on prepared sheet, and roast until pancetta is browned and crisp and an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 35 to 40 minutes. Tent roast loosely with foil; let rest 5 minutes. Snip twine with scissors and remove; thinly slice roast before serving.

Nutrition Facts : Calories 342 g, Fat 21 g, Protein 37 g

PORK WRAPPED IN SAGE AND PROSCIUTTO



Pork Wrapped in Sage and Prosciutto image

Categories     Roast     Quick & Easy     Pork Tenderloin     Prosciutto     Sage     Gourmet

Yield Makes 6 to 8 main-course servings

Number Of Ingredients 8

12 thin slices prosciutto (about 1/4 lb)
16 large fresh sage leaves
2 (1-lb) pork tenderloins
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
Special Equipment
an instant-read thermometer

Steps:

  • Put oven rack in middle position and preheat oven to 425°F. Slightly overlap long sides of 6 prosciutto slices on work surface with short ends nearest you and scatter 8 sage leaves crosswise on top. Pat 1 pork tenderloin dry and sprinkle all over with 1/4 teaspoon salt and 1/8 teaspoon pepper. Put meat on top of sage across middle of prosciutto (tucking end of tenderloin underneath if very thin), then wrap prosciutto around pork to enclose. Wrap second tenderloin in same manner.
  • Transfer tenderloins, seam sides down and 2 inches apart, to a small roasting pan and brush prosciutto all over with oil, then roast until thermometer inserted in center of meat registers 150°F, about 25 minutes. Transfer to a platter and let stand 10 minutes before slicing.

PORK CHOP WITH SAGE, PROSCIUTTO AND MELTED FONTINA



Pork Chop With Sage, Prosciutto and Melted Fontina image

Make and share this Pork Chop With Sage, Prosciutto and Melted Fontina recipe from Food.com.

Provided by Brookelynne26

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

5 tablespoons butter, divided
1/3 cup olive oil
4 pork chops
1 cup flour
1 cup marsala wine
fresh sage leaf (1 small handful)
salt and pepper, to taste
4 slices prosciutto
4 slices Fontina cheese (thin slices)

Steps:

  • Preheat oven to 375°F.
  • Heat a large frying pan over medium heat and add 4 tablespoons butter and olive oil. Dust each chop with flour and add to the pan. Cook for 2 minutes on each side.
  • Glaze pan with the Marsala, sage, salt and pepper. Top each chop with a slice of prosciutto and a slice of fontina. Place pan in oven until the cheese is melted. Remove from oven and place one chop on each plate.
  • Use the remaining juices in the pan and add the rest of the butter. RTeduce sauce and pour over each chop.

BARBECUED PORK WITH SAGE, LEMON & PROSCIUTTO



Barbecued pork with sage, lemon & prosciutto image

If the sun's out and the barbie's on - try this super-tasty pork dish with zesty lemon

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 50m

Number Of Ingredients 7

85g pack of prosciutto
juice of 3 lemons , zest finely grated
3 tbsp fresh sage leaves, roughly chopped
3 x 350-450g/12oz-1lb pork tenderloins , trimmed of any fat
oil for brushing
50g butter , chilled and cut into thin slices
sage sprigs, to garnish

Steps:

  • Whizz together the prosciutto, the zest of three and the juice from 11⁄2 lemons, the chopped sage and plenty of seasoning until blended to give a thick paste. Put aside and reserve the rest of the lemons.
  • Cut each tenderloin lengthways down the centre, but not all the way through. Open out the meat, butterfly style, and flatten slightly. Make about 10 deep slashes in each tenderloin, cutting about three quarters of the way through. Rub the paste over the meat and into the slashes.
  • Brush the tenderloins with oil. Barbecue the meat, paste side down, for 6-8 minutes. Turn over and cook for a further 6-8 minutes until tender and cooked through.
  • Transfer the pork to a platter and, while hot, top it with the slices of butter. Leave for a minute or two to melt. Squeeze the reserved lemon halves over the pork (or use fresh ones). Scatter with sage sprigs, then serve cut into thick slices.

Nutrition Facts : Calories 255 calories, Fat 13.6 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 32 grams protein, Sodium 0.62 milligram of sodium

PORK LOIN WITH PROSCIUTTO, FONTINA AND SAGE



Pork Loin with Prosciutto, Fontina and Sage image

The stuffing of panko, fontina cheese and fresh sage in the core of this top pork loin makes an elegant presentation for dinner guests.

Provided by Allrecipes Member

Time 1h15m

Yield 9

Number Of Ingredients 6

2 ½ pounds boneless top loin pork roast
⅔ cup panko (Japanese bread crumbs)
⅓ cup fontina cheese, shredded
1 tablespoon fresh sage, chopped
1 pinch Salt and pepper
4 thin slices prosciutto

Steps:

  • 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 1-1 1/4 hours, or until internal temperature reaches 155 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.

Nutrition Facts : Calories 153.6 calories, Carbohydrate 5.7 g, Cholesterol 51.5 mg, Fat 7.4 g, Protein 17.1 g, SaturatedFat 2.8 g, Sodium 157.4 mg, Sugar 0.1 g

SAGE & PROSCIUTTO PORK WITH RICH MUSHROOM RAGOUT



Sage & prosciutto pork with rich mushroom ragout image

Cooking fillets of pork in prosciutto parcels not only protects them from drying out in the oven, but also adds a delicious saltiness

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 11

3 pork tenderloins , about 300g/10oz each
18 slices prosciutto
18 sage leaves
juice of 1 lemon
3 shallots
25g dried porcini mushrooms
2 tbsp olive oil
250g chestnut mushrooms , sliced
4 tbsp marsala or dry sherry
1 tbsp tomato purée
1 tbsp roughly chopped fresh flatleaf parsley

Steps:

  • Prepare Ahead: Cut each tenderloin in half and split almost in half down length. Open out the pork and bat out with a rolling pin. Put 3 slices of prosciutto overlapping lengthwise on a board and put one pork tenderloin on top. Season all over with salt and pepper, put three sage leaves on top and sprinkle with a little lemon juice. Roll up like a swiss roll and tie with two pieces of string or secure with cocktail sticks. Repeat with the remaining pork. Put in a roasting tin, cover and chill for up to 24 hours until ready to cook.
  • Peel and finely chop the shallots. Tip the dried mushrooms into a measuring jug and pour over boiling water to reach the 300ml/1⁄2 pint mark. Leave for 20 minutes. Heat the oil in a pan, add the shallots and gently cook for 5 minutes without colouring. Drain the mushrooms, reserving the soaking liquid, chop and add to the pan with the fresh mushrooms. Season and cook until the mushrooms are softened, about 5 minutes.
  • Splash in the Marsala and cook until the liquid is almost gone. Add the soaking liquid, tomato purée, salt and pepper and bubble up for 2 minutes. Set aside for up to 2 hours until ready to serve.
  • On the day: Preheat the oven to 190C/Gas 5/fan oven 170C. Roast the pork rolls for 25-30 minutes, until the prosciutto is crisp and the pork feels firm to the touch. Gently reheat the mushroom ragout then serve each pork parcel, cut in half with a little mushroom ragout on the side. Scatter over a little chopped parsley.

Nutrition Facts : Calories 357 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 1.77 milligram of sodium

ROAST LOIN OF PORK WITH SAGE



Roast Loin of Pork With Sage image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 11

2 cloves garlic, peeled and minced
1 3-pound boneless, pork loin rolled and tied in one piece
6 sprigs fresh sage
Juice of 1/2 lemon
Coarse salt and freshly ground pepper to taste
2 tablespoons of olive oil
1 medium onion, sliced
3 sprigs thyme
2 1/2 cups strong chicken stock
1/2 cup white wine
Sprigs of sage to garnish

Steps:

  • Preheat oven to 350 degrees. Chop the garlic and half the sage and insert it in the center of the pork. Squeeze a half lemon over the pork and season the meat with salt and pepper.
  • Heat the olive oil in a heavy casserole or Dutch oven just large enough to hold the loin. Brown the loin on all sides and drain off the fat.
  • Arrange the onion over the bottom of the pan and sprinkle with remaining sage leaves and thyme sprigs. Put the loin on top and add the chicken stock and wine. Cover and cook for an hour. Uncover, turn the oven up to 375 degrees, and let the meat brown for 20 to 30 minutes. Test to see if the meat is done. (It is cooked when an internal temperature of 155 degrees on a meat thermometer is registered.)
  • Remove the pork loin to a serving dish and keep it warm. (You can put it back in the oven, leaving the door ajar.) Skim the fat from the cooking juices and reduce them until thick. Season to taste with salt and pepper. Serve in a warmed sauce boat. Decorate the pork with sprigs of sage and thyme and serve.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 671 milligrams, Sugar 2 grams

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