Resolutions & A Stuffed Pork Loin with Proscuitto and Basil Pesto

Here’s another fabulous recipe to take your everyday meal to another level: Stuffed Pork Loin with Proscuitto and Basil Pesto.

Stuffed Pork Loin with Proscuitto and Basil Pesto by

It could be bronchitis. It could be whooping cough. It could be a sinus infection. This was the most ambiguous diagnosis I ever got! Or never got?? Whatever the case, I’m hoping this endless cough will disappear. Last night, the hubby and I kept each other up with the loving sounds of our hacking and coughing. It would be funny in a movie, but not when it happens to you three nights in a row.

Over New Year’s Eve dinner, the kids and I had a discussion on resolutions: what they were, why we make them, etc… I asked each one of them what their New Year’s Resolution was, bracing myself with their potential answers.

Professor: I resolve to finish the entire Harry Potter series before the end of the year. (That shouldn’t be hard since he is on book 4)

Middle-Child: I want to get big.

Mommy: You mean eat better foods and exercise more so your body can be big and strong?

Middle Child: Yeah, I want to get big.

Princess: (giggle! giggle!) I want to wake up and use the potty at night.

Mommy: You mean no more accidents in bed?

Princess: (giggle! giggle!)

Professor: Mommy, what is your resolution?

Mommy: I resolve to be a more patient mommy for you all.

Professor: (laugh & snort) Like THAT will happen!

Middle Child: What about Daddy?

Daddy: I don’t need to change anything about me.

Mommy: (buries head in her hands and wishes to go back to bed)

Stuffed Pork Loin with Proscuitto and Basil Pesto by

And with that, let me introduce you to this great pork tenderloin roast I made. I love making roasts for dinner because I can serve so many different side dishes with it. I butterflied the tenderloin and spread a layer of prosciutto and basil pesto in the center. Then, I rolled it it up and tied it with twine. It was ready in about 30 minutes and was amazing with garlic mashed potatoes and steamed green beans.

Stuffed Pork Loin with Proscuitto and Basil Pesto by

Pork Tenderloin Stuffed with Proscuitto and Basil Pesto

Everyone will love the surprise filling inside this juicy pork tenderloin. Recipe by Laura Bashar of Family Spice


  • 2 lb pork tenderloin
  • 1 cup fresh basil, fresh, packed
  • 1/4 cup walnuts, shelled
  • 2 garlic cloves
  • 1/3 cup extra virgin olive oil
  • 2 oz prosciutto, thinly sliced
  • 1/4 tsp salt
  • 1/8 tsp black pepper, ground
  • 1 TBS extra virgin olive oil


  1. Using a knife, cut in half and lightly score the fat on top of:
    • 2 lb pork tenderloin
  2. Purée until smooth in a food processor:
    • 1 cup fresh basil, fresh , packed
    • 1/4 cup walnuts , shelled
    • 2 garlic cloves
  3. Slowly pour in:
    • 1/3 cup extra virgin olive oil
  4. To butterfly roast, place roast fat-side up on cutting board.
  5. Starting about 1 inch up from cutting board, cut horizontally, stopping about 1/2 inch before the edge.
  6. Now, cut into thicker half of roast, again, starting about 1 inch from cutting board and stopping about 1/2 inch before edge.
  7. Open butterflied roast and layer over it:
    • 2 oz prosciutto , thinly sliced
  8. Spread pesto mixture evenly over the proscuitto.
  9. Roll meat tightly and tie with kitchen twine at 1-inch intervals.
  10. Roast can be wrapped tightly with plastic wrap and refrigerated for 24 hours.
  11. Season outside of pork tenderloin with:
    • 1/4 tsp salt
    • 1/8 tsp black pepper, ground
  12. If cooking in the oven, preheat to 350ºF.
  13. Place pork in a roasting pan.
  14. Bake 40 minutes, or until meat thermometer reaches 150ºF, approximately 30 minutes.
  15. If grilling, preheat grill with all burners on high for 10 minutes, with lid closed.
  16. Scrape and oil cooking grate.
  17. Rub prepared roast all over with:
    • 1 TBS extra virgin olive oil
  18. Place roast on grill and grill until browned all over, about 12 minutes. For charcoal grills, place roast directly over coals.
  19. Leave primary burner on high and shut off other burner(s). and roast fat-side up on cooler side of the grill.
  20. Cook covered until meat thermometer internal temperature reads 140ºF, about 35 minutes.
  21. Transfer pork to cutting board, tent with foil, and let rest 15 minutes.
  22. Allow the pork's internal temperature to rise and reach 150ºF.
  23. Remove twine, slice and serve.


Cooking Tips: Scoring the fat encourages it to melt and baste the roast during cooking. If you must trim the fat, leave a little bit remaining otherwise your roast will easily dry out. By first grilling the roast at high heat, the outside of the meat is browned and seared, sealing in the pork's juices. Continuing to grill the pork on the cooler side of the grill allows for slower cooking, which keeps the meat from drying out.

Prep Time:

Yield: Serves 6

Cook Time:

Total Time:

Pork Tenderloin Stuffed with Proscuitto and Basil Pesto Detail

Good luck with your own resolutions, unless, of course, you are perfect like my husband thinks he is!

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5 Responses to Resolutions & A Stuffed Pork Loin with Proscuitto and Basil Pesto

  1. Anonymous at #

    Oh my this looks yummy! I will definitely give this a try. Hope the hacking stops soon. I feel your pain. I've had the crud for about two weeks but Nyquil has finally let me sleep a bit. Thanks again. Kelly

  2. Lauren at #

    This pork looks delicious – and gorgeous! Well done :).

  3. ~RED~ at #

    Pork is beautiful, isn't it 🙂

  4. Karenp at #

    I just made this pork roast and it was AMAZING. So simple, yet so full of flavor. Thanks for another winner!

  5. Karen, I'm so glad you liked it!

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