Recipe by National Pork Board
"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 (2.5 pound)
boneless top loin pork roast
panko (Japanese bread crumbs)
fontina cheese, shredded
fresh sage, chopped
Salt and pepper
4 thin slices
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 pork chops in something, they weren't dry but on the verge!
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Loin with Prosciutto, Fontina, and Sage
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 77
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