Pork Loin Stuffed with Pesto and Prosciutto
Did you know butcher’s knots have an advantage?! They’re slip knots, which means that once you tie them, you can adjust them very easily without needing an extra finger to hold the knot in place as you tighten it. This knot is often used when tying up roasts and other meat for cooking or pickling/marinating. Check out Eugene's reel to see how he does it.
If you have a pork loin to cook this week, try this recipe from @feyginfoto. You won't regret it!
1 3-pound pork loin roast
- 2 1/2 tsp kosher salt
- 1/2 cup grated Parmesan cheese
- 6 slices prosciutto
- 2 tbsp extra virgin olive oil
- Preheat oven to 350°F.
- Place the loin on a cutting board with the fat cap on the board and the small end facing you and slowly open the pork like a book.
Sprinkle 1 1/2 teaspoons salt over pork; spread evenly with pesto. Top pesto with prosciutto; sprinkle evenly with Parmesan.
Roll meat back into a tight spiral, and, using butcher’s twine, tie roll in 6 places.
Heat a cast iron skillet to medium. Rub roast with olive oil. Sear, starting fat side down and turning roast occasionally, until roast is evenly browned, 10 to 12 minutes.
Place skillet in preheated oven and roast until a meat thermometer inserted in center reads desired temp, 45 to 50 minutes. We used our @meatermade so that we don't have to keep checking the temp.
Transfer to a cutting board. Let pork rest, lightly tented with aluminum foil, at least 15 minutes.
Remove strings and slice it up!