Italian Pork Roast Stuffed with Prosciutto and Basil Pesto

An Italian pork roast rolled and stuffed with pesto and prosciutto on a serving platter

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 easy to make and full of flavor.

Course Main Course

Cuisine Italian

Keyword italian pork roast, italian roast, italian stuffed roast

Prep Time 20

Cook Time 35

Additional Time 15

Total Time 1 10

Servings

Calories 418kcal

Author Laura Bashar | Family Spice

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 tablespoon extra virgin olive oil

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Instructions

Using a knife, score the fat on top of pork loin.
To butterfly roast, place roast fat-side up on cutting board. Starting about 1 inch up from cutting board, cut horizontally down, 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.
Add basil, walnuts and garlic into a food processor and purée until smooth.
Slowly pour in ⅓ cup olive oil and process until oil is emulsified and pesto holds together. Add parmesan and pulse until combined.
Open butterflied roast and layer prosciutto over it. Spread pesto mixture evenly over the prosciutto.
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 1 tablespoon olive oil and season with salt and pepper.
If cooking in the oven, preheat to 350ºF. Place pork in a roasting pan and roast 40 minutes, or until meat thermometer reaches 140ºF, approximately 30 minutes.
If grilling, preheat grill with all burners on high for 10 minutes, with lid closed. Scrape and oil cooking grate. Place roast on grill and grill until browned all over, about 12 minutes. For charcoal grills, place roast directly over coals. Leave primary burner on high and shut off other burner(s). and roast fat-side up on cooler side of the grill. Cook covered until meat thermometer internal temperature reads 140ºF, about 35 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.

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.

TO STORE: Store any leftover roast in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

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