Prosciutto-Wrapped Walnut- and Raisin-Stuffed Pork Loin

Prosciutto-wrapped walnut- and raisin-stuffed pork loin.

Make the most of pork loin with this recipe for walnut-raisin stuffed loin wrapped with paper-thin prosciutto. Watch Feast TV host Cat Neville make this recipe from start to finish in our Pork episode. 

Prosciutto-Wrapped Walnut- and Raisin-Stuffed Pork Loin

  • ½ cup walnut pieces
  • ¼ cup raisins
  • 4 Tbsp fresh rosemary
  • 2 Tbsp fresh thyme
  • 10 to 15 fresh sage leaves
  • 5 cloves garlic
  • 4 lb. boneless pork loin
  • salt and freshly ground black pepper, to taste
  • 10 to 15 slices prosciutto
  • extra-virgin olive oil
  • 1 large onion, sliced into thick rings
  • 1 cup white wine

| Preparation | Heat oven to 375˚F.

Place walnuts, rosemary, sage, and garlic on a cutting board; chop together with a knife until combined.

Butterfly pork loin and season generously with salt and pepper. Spread walnut-herb mixture on the pork and roll. Place prosciutto slices in an overlapping line on a board and transfer the rolled loin to the prosciutto and then pull each piece around the loin, then tie with kitchen twine.

Heat oil in a heavy 12-inch skillet over medium-high heat and sear the loin to brown the prosciutto on all sides. Pull pork from the skillet and set aside. Layer onion slices in the pan and pour in ½ cup or so of water. Place pork on top of onions and then roast until internal temp reaches 140˚, about 45 minutes. Transfer roast to a cutting board and allow to rest. Meanwhile, deglaze the pan with wine, stirring to get up any of the browned bits. Slice pork and serve with pan sauce and onions.

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Publisher

Catherine Neville is the publisher of Feast Magazine and producer of Emmy-winning Feast TV.

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