Prosciutto-Wrapped Stuffed Pork Loin | Savory
A spin on Italian porchetta, this version uses prosciutto instead of pork belly to keep the lean pork loin moist, while traditional seasonings of fennel and garlic amp up the flavor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.savoryonline.com.
Ingredients
- 1 tbsp fennel seeds
- 2 lemons
- 2 cloves garlic
- 2 cups fresh parsley
- 1 tsp kosher salt
- 8 tbsp olive oil, divided
- 1 (2- 3 lb) boneless pork loin, excess fat trimmed
- 4 slices prosciutto
- butcher's twine
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