Italian Pork Roast Stuffed with Prosciutto and Basil Pesto

Whether for a special occasion or an everyday meal, this Italian Pork Roast Stuffed with Prosciutto and Basil Pesto is super easy to make and full of incredible flavor.

I am always on the look out for terrific recipes that my whole family would love. The balance of trying to make the meal affordable and appetizing for all five of us is a tricky game to play.

I also entertain a lot, but don’t want to break the bank at my dinner parties. My latest find is the pork roast, which can be prepared a number of different ways with a number of a different flavor options.

And best of all? It doesn’t cost a fortune.

Why you must try this recipe

My favorite cut of meat to use for this Italian pork roast is the big 8-9 lb pork loin from Costco that costs around $20. It is such a fabulous deal especially for us big families who have to cook on a budget. The pork loin is much larger than the pork tenderloin, but is just as tender and juicy.

I usually cut this large pork loin into thirds, and vacuum seal the other two pieces to freeze for later use. Each pork loin third that I cut now weighs about 2.5 pounds, making it a great meal option for my family.

I like to cut each pork loin into rounds for boneless pork chops. Sometimes I flatten each round with a kitchen mallet and make pork picatta or pork Milanese.

I also like to butterfly a pork loin and stuff with it with all kinds of wonderful flavors. This Italian pork roast has prosciutto and pesto stuffed and rolled into it and it tastes incredible.

It’s a beautiful roast to serve for your family or even at a dinner party with friends. And if you want another flavor, try my grilled pork loin roast with rosemary and garlic.

Ingredients you need

• Pork loin roast: You will a 2-pound pork loin roast. A pork tenderloin is not as thick as a pork loin, but you can butterfly it and stuff it with pesto and prosciutto. You just won’t need as much.
• Fresh basil: When making pesto, you must start with fresh basil.
• Walnuts: I chose to use walnuts in my pesto, but you can stick with the traditionala and use pine nuts.
• Garlic: A sharp delicious pesto needs fresh garlic and not garlic powder.
• Extra virgin olive oil: Choose an olive oil that you like the flavor of when you taste it alone. You can use a peppery oil or a mild buttery one.
• Prosciutto: You can also use Serrano ham, Pancetta, Salami or Capicola.
• Salt and pepper

Step-by-step directions

1. Butterfly the pork loin. Place roast fat-side up on cutting board. Starting about 1-inch up from cutting board, cut horizontally, stopping about ½ inch before the edge. Now, cut into thicker half of roast, again, starting about 1 inch from cutting board and stopping about ½ inch before edge.

You are basically slicing your roast but not all the way and pulling up and opening the roast like a page of a book. It sounds more complicated than it is, trust me. Once your pork roast is open and one flat piece of meat, approximately ¼-1/2 inch thick, you can layer in the Italian stuffing.

2. Make the pesto: Add basil, walnuts and garlic into a food processor and purée until smooth. Slowly pour in the olive oil and process until oil is emulsified and pesto holds together. Add the parmesan and pulse to combine.

3. Add the layers. Open butterflied roast and layer prosciutto over it. Spread pesto mixture evenly over the prosciutto.

4. Roll, tie it and roast it. Roll meat tightly and tie with kitchen twine at 1-2 inch intervals. Roast can be wrapped tightly with plastic wrap and refrigerated for 24 hours at this point.

Coat the outside of the roast with olive oil and season with salt and pepper. Place pork in a roasting pan and roast at 350ºF for 40 minutes, or until meat thermometer reaches 140ºF, approximately 30 minutes.

Transfer pork to cutting board, tent with foil, and let rest 15 minutes. Allow the pork’s internal temperature to rise and reach 150ºF. Remove twine, slice and serve.

Recipe tips and FAQs

You can prepare this roast in advance. Once assembled and tied, wrap it in plastic wrap refrigerate for 1-2 days. Once removed from the refrigerator, coat with oil and seasoning with salt and pepper. Bring it to room temperature before roasting.

This Italian pork roast can also be grilled.

Heat grill with all burners on high for 10 minutes, with lid closed. Place roast on grill and grill until browned all over, about 12 minutes. Leave primary burner on high and shut off other burner(s). and roast fat-side up on cooler side of the grill.

For charcoal grills, place roast directly over the hot coals. Cook covered until meat thermometer internal temperature reads 140ºF, about 35 minutes.

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Yield: serves 6

Italian Pork Roast Stuffed with Prosciutto and Basil Pesto

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Whether for a special occasion or an everyday meal, this Italian Pork Roast Stuffed with Prosciutto and Basil Pesto is easy to make and full of flavor.

Prep Time 20 minutes

Cook Time 35 minutes

Additional Time 15 minutes

Total Time 1 hour 10 minutes

Ingredients

• 2 lb pork loin roast
• 1 cup fresh basil, packed
• ¼ cup walnuts
• 2 garlic cloves
• ⅓ cup extra virgin olive oil
• ¼ cup grated parmesan
• 2 oz thinly sliced prosciutto
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 TBS extra virgin olive oil

Instructions

1. Using a knife, score the fat on top of pork loin.
2. To butterfly roast, place roast fat-side up on cutting board.
3. Starting about 1 inch up from cutting board, cut horizontally down, stopping about ½ inch before the edge.
4. Now, cut into thicker half of roast, again, starting about 1 inch from cutting board and stopping about ½ inch before edge.
5. Add basil, walnuts and garlic into a food processor and purée until smooth.
6. Slowly pour in ⅓ cup olive oil and process until oil is emulsified and pesto holds together. Add parmesan and pulse until combined.
7. Open butterflied roast and layer prosciutto over it.
8. Spread pesto mixture evenly over the prosciutto.
9. Roll meat tightly and tie with kitchen twine at 1-2 inch intervals.
10. Roast can be wrapped tightly with plastic wrap and refrigerated for 24 hours at this point.
11. Coat the outside of the roast with 1 TBS olive oil and season with salt and pepper.
12. If cooking in the oven, preheat to 350ºF.
13. Place pork in a roasting pan and roast 40 minutes, or until meat thermometer reaches 140ºF, approximately 30 minutes. Skip to step 18.
14. If grilling, preheat grill with all burners on high for 10 minutes, with lid closed. Scrape and oil cooking grate.
15. Place roast on grill and grill until browned all over, about 12 minutes. For charcoal grills, place roast directly over coals.
16. Leave primary burner on high and shut off other burner(s). and roast fat-side up on cooler side of the grill.
17. Cook covered until meat thermometer internal temperature reads 140ºF, about 35 minutes.
18. Transfer pork to cutting board, tent with foil, and let rest 15 minutes.
19. Allow the pork's internal temperature to rise and reach 150ºF.
20. Remove twine, slice and serve.

Notes

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.

Nutrition Information:

Yield:

6

Serving Size:

1 slice
Amount Per Serving: Calories: 482Total Fat: 32gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 131mgSodium: 497mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 45g

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