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Pork Loin with Prosciutto, Fontina, and Sage

"Stuffed with panko, fontina, and fresh sage, this pork loin roast is wrapped in prosciutto and roasted--an elegant dish for any special occasion."
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1 h 25 m servings 175 cals
Serving size has been adjusted!
Original recipe yields 8 servings (8 to 10 servings)


  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Place in shallow roasting pan, prosciutto side up, and roast 1-1 1/4 hours, or until internal temperature reaches 145 degrees F (63 degrees C). Remove roast from oven and let rest 10 minutes. Remove twine. Slice roast and arrange on serving platter. Serve drizzled with any pan juices.


  • Serving Suggestions: A simple stuffed roast that has the holiday flavor. Panko can often be found near the breadcrumbs or stuffing.

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Read all reviews 3
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The only changes were i cut the loin so it could be rolled and had some leftover roasted red peppers to add and it made it a little even more fantastic.

This was amazing! I used soft asiago cheese- it was what I had. The pork was tender and falvorful, the filling was very tasty. We will be making it again!

I didn't have a pork loin roast so I used pork chops, sliced a pocket into the side and filled with stuffing. And wrapped in Prosciutto. Turned out well, I think next time I will marinate the ...