I just made one of those Pork Loin Recipes that actually delivers, pesto and prosciutto stuffed, wildly juicy and so fall-ready you’ll want the recipe now, so keep scrolling.

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I’m obsessed with this Pork Loin because it hits that salty, herbal spot I crave on a hard week. Prosciutto wrapping gives each slice a sneaky crisp and the basil pesto cuts through with bright, punchy green flavor.

I love when a Pork Loin has real presence on the table, the kind that makes people quiet while they eat. And the way the flavors melt together makes leftovers better than the first night.

Not precious about it. Just big, confident pork that’s rustic, messy, and impossible to resist.

These Pork Loin Recipes are my go-to fall fix. Seriously, trust me.

Ingredients

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Pork loin: hearty protein, keeps the dish meaty and satisfying.
Prosciutto: salty, silky wrap that adds porky umami and a little glam.
Basil pesto: bright herb punch, it’s fresh and a touch oily.
Mozzarella or fontina: melty, gooey cheese that binds everything together.
Parmesan: nutty, salty finish that gives a quick savory bite.
Garlic: warm, punchy aroma that makes it smell like dinner’s ready.
Olive oil: helps everything brown and adds a silky mouthfeel.
Kosher salt: brings out flavors, it’s simple but seriously necessary.
Black pepper: little heat and crunch, keeps things interesting.
Rosemary: piney, rustic note that pairs well with pork.
Thyme: subtle herb depth, it’s cozy and almost floral.
Dijon mustard: tangy boost if you want a little zip.

Ingredient Quantities

2 to 3 lb boneless pork loin, trimmed of excess fat

6 to 8 oz thinly sliced prosciutto (about 8 slices)

1/2 cup basil pesto, store bought or homemade

4 oz shredded mozzarella or fontina (about 1 cup packed)

1/4 cup grated Parmesan cheese, packed

2 cloves garlic, minced

1 to 2 tbsp olive oil

1 to 1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbsp chopped fresh rosemary or 1 tsp dried rosemary

1 tbsp chopped fresh thyme or 1 tsp dried thyme

1 tbsp Dijon mustard (optional, for brushing inside)

How to Make this

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1. Preheat oven to 375°F and pat the pork loin dry, trimming any big fat bits so it lays flat.

2. Butterfly the pork loin: slice lengthwise almost through, open it like a book, then place between plastic wrap and gently pound to an even 1/2 inch thickness.

3. Season the inside with 1 tsp kosher salt (reserve the rest for outside), 1/4 tsp black pepper, the minced garlic, chopped rosemary and thyme. If using, spread the Dijon mustard over the inside.

4. Spread the 1/2 cup basil pesto evenly over the pork, leaving a small border around the edges so filling won’t squeeze out.

5. Layer the prosciutto slices over the pesto, then sprinkle the shredded mozzarella or fontina and the packed 1/4 cup Parmesan evenly on top.

6. Roll the pork up tightly from the long side, tucking the ends under, and tie every 1 to 1 1/2 inches with kitchen twine to hold its shape.

7. Rub the outside with 1 to 2 tbsp olive oil, then season with the remaining kosher salt (about 1/2 to 1 tsp total on outside) and the rest of the black pepper and a little extra thyme/rosemary if you like.

8. Optional but recommended: sear the roll in a hot ovenproof skillet 2 to 3 minutes per side until browned to develop flavor, or just place it in a roasting pan if you prefer less fuss.

9. Roast in the preheated oven until an instant-read thermometer inserted in the center reads 145°F, about 25 to 40 minutes depending on size. Remove and tent with foil, let rest 10 minutes so juices redistribute.

10. Slice into 1/2 inch to 3/4 inch rounds and serve warm. Any leftover juices in the pan make great spooned-over sauce.

Equipment Needed

1. Oven (preheated to 375°F)
2. Roasting pan or rimmed baking sheet (or an ovenproof skillet if you prefer to sear and roast in the same pan)
3. Heavy skillet that is ovenproof for searing (cast iron is perfect)
4. Instant-read meat thermometer (essential for that 145°F finish)
5. Sharp chef’s knife and a sturdy cutting board for trimming and butterflying
6. Plastic wrap and a meat mallet or rolling pin to pound the pork to 1/2 inch thickness
7. Kitchen twine and kitchen shears to tie and trim the ties
8. Tongs and a spatula for handling the roll while searing and transferring
9. Aluminum foil to tent the roast while it rests
10. Small bowls and a spoon for mixing/holding pesto, herbs, garlic and cheeses

These are the basics you’ll really want on hand so the roll goes together fast and clean.

FAQ

Q: Can I butterfly the pork loin myself or should I ask the butcher to do it?

A: You can totally do it at home. Lay the loin flat, cut lengthwise almost to the other side and open it like a book. Go slow so you don't cut through. If that sounds scary, ask your butcher to butterfly it for you and save yourself the worry.

Q: Do I have to use prosciutto and pesto or can I swap them?

A: Prosciutto and pesto give a classic salty and herby combo, but you can swap with thin ham or pancetta and use sun dried tomato spread or spinach-artichoke spread instead. Just keep something savory and moist so the pork stays juicy.

Q: What internal temperature should I cook the pork to, and can I overcook it?

A: Cook to 145°F in the thickest part, then let it rest 10 minutes. That gives a slightly pink, juicy result. If you go above 155°F it gets dryer, so try not to overcook it.

Q: Any tips for keeping the stuffing from leaking out while roasting?

A: Brush the inside with Dijon or a thin layer of pesto and press the filling down firmly. Roll tight and tie with kitchen twine every 1 to 1 1/2 inches. Searing the outside first helps seal it too.

Q: Can I make this ahead or freeze it?

A: Yes. You can assemble and wrap it tightly, then refrigerate for up to 24 hours before cooking. For longer storage, freeze unroasted for up to 3 months. Thaw in the fridge overnight before roasting.

Q: What sides go best with this stuffed pork loin?

A: Roast potatoes, green beans, a simple arugula salad, or creamy polenta all work great. Something bright and acidic like lemony greens helps cut the richness of the meat and cheese.

Pork Loin Stuffed With Pesto And Prosciutto Recipe Substitutions and Variations

Prosciutto: use thinly sliced pancetta for a bit more fat and salt, or serrano ham for similar texture, or turkey bacon if you want leaner and milder flavor.
Basil pesto: swap with sun dried tomato pesto for richer, tangy notes, or arugula pesto for peppery bite, or a simple mixture of chopped basil + olive oil + lemon juice if you dont have store bought pesto.
Mozzarella/fontina: try provolone for meltiness and flavor, gouda for a smoky twist, or grated Monterey Jack for milder, gooey melt.
Fresh rosemary/thyme: use 1 tsp each dried as listed, or replace with 1 tbsp chopped fresh oregano for earthy notes, or Italian seasoning (about 1 1/2 tsp) if you want an easy pantry swap.

Pro Tips

1. Let it rest longer than you think, seriously. After it hits 145°F pull it out and tent for at least 10 minutes, better 15, the juices will redistribute and you wont get dry meat when you slice it.

2. Pound it carefully, not like youre angry. Get an even 1/2 inch thickness so the roll cooks evenly, and if small tears happen just overlap the prosciutto a bit more to cover them.

3. Sear before roasting if you can, it adds flavor. Heat a skillet until really hot, 2 to 3 minutes per side to get a good browned crust, then finish in the oven. If you skip searing, brush a little extra olive oil and bake at the higher end of the time so it still browns some.

4. Use the trimmings and pan juices. Chop any trimmed fat or scraps, sauté with garlic, deglaze the roasting pan with a splash of white wine or stock and simmer, spoon that over the sliced roast for extra flavor and to keep leftovers juicy.

Pork Loin Stuffed With Pesto And Prosciutto Recipe

Recipe by Sarah level

0.0 from 0 votes

I just made one of those Pork Loin Recipes that actually delivers, pesto and prosciutto stuffed, wildly juicy and so fall-ready you’ll want the recipe now, so keep scrolling.

Servings

servings

Calories

562

kcal

Equipment: 1. Oven (preheated to 375°F)
2. Roasting pan or rimmed baking sheet (or an ovenproof skillet if you prefer to sear and roast in the same pan)
3. Heavy skillet that is ovenproof for searing (cast iron is perfect)
4. Instant-read meat thermometer (essential for that 145°F finish)
5. Sharp chef’s knife and a sturdy cutting board for trimming and butterflying
6. Plastic wrap and a meat mallet or rolling pin to pound the pork to 1/2 inch thickness
7. Kitchen twine and kitchen shears to tie and trim the ties
8. Tongs and a spatula for handling the roll while searing and transferring
9. Aluminum foil to tent the roast while it rests
10. Small bowls and a spoon for mixing/holding pesto, herbs, garlic and cheeses

These are the basics you’ll really want on hand so the roll goes together fast and clean.

Ingredients

2 to 3 lb boneless pork loin, trimmed of excess fat
6 to 8 oz thinly sliced prosciutto (about 8 slices)
1/2 cup basil pesto, store bought or homemade
4 oz shredded mozzarella or fontina (about 1 cup packed)
1/4 cup grated Parmesan cheese, packed
2 cloves garlic, minced
1 to 2 tbsp olive oil
1 to 1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp chopped fresh rosemary or 1 tsp dried rosemary
1 tbsp chopped fresh thyme or 1 tsp dried thyme
1 tbsp Dijon mustard (optional, for brushing inside)

Directions

Preheat oven to 375°F and pat the pork loin dry, trimming any big fat bits so it lays flat.
Butterfly the pork loin: slice lengthwise almost through, open it like a book, then place between plastic wrap and gently pound to an even 1/2 inch thickness.
Season the inside with 1 tsp kosher salt (reserve the rest for outside), 1/4 tsp black pepper, the minced garlic, chopped rosemary and thyme. If using, spread the Dijon mustard over the inside.
Spread the 1/2 cup basil pesto evenly over the pork, leaving a small border around the edges so filling won’t squeeze out.
Layer the prosciutto slices over the pesto, then sprinkle the shredded mozzarella or fontina and the packed 1/4 cup Parmesan evenly on top.
Roll the pork up tightly from the long side, tucking the ends under, and tie every 1 to 1 1/2 inches with kitchen twine to hold its shape.
Rub the outside with 1 to 2 tbsp olive oil, then season with the remaining kosher salt (about 1/2 to 1 tsp total on outside) and the rest of the black pepper and a little extra thyme/rosemary if you like.
Optional but recommended: sear the roll in a hot ovenproof skillet 2 to 3 minutes per side until browned to develop flavor, or just place it in a roasting pan if you prefer less fuss.
Roast in the preheated oven until an instant-read thermometer inserted in the center reads 145°F, about 25 to 40 minutes depending on size. Remove and tent with foil, let rest 10 minutes so juices redistribute.
Slice into 1/2 inch to 3/4 inch rounds and serve warm. Any leftover juices in the pan make great spooned-over sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.