- Special Pricing
Prosciutto and Mushroom-Stuffed Pork Roast with Balsamic Glaze
8 to 10 servings
Grill amazing flavor with tender, juicy pork. Stuffed with prosciutto, Parmesan and fresh herbs, this balsamic-glazed pork loin is a flavorful way to make an impression.
- 1 3-pound boneless center loin roast
- 2 tablespoons butter or olive oil
- 1 cup cremini mushrooms or button mushrooms, chopped
- 1/4 cup onion or shallots, finely chopped
- 1 1/2 teaspoons snipped fresh thyme or 1 teaspoon snipped fresh rosemary
- 1 cup plain croutons, coarsely crushed
- 3 ounces prosciutto, chopped
- 1/3 cup grated parmesan cheese
- 2/3 cup balsamic vinegar plus 1 tablespoon
- Salt and pepper
For stuffing, in a large skillet melt butter. Add mushrooms, onion, and thyme; cook until onion is tender. Remove from heat; stir in crushed croutons, prosciutto, cheese, and the 1 tablespoon balsamic vinegar. Season with pepper. Meanwhile, in a small saucepan, bring remaining balsamic vinegar to boiling. Boil, uncovered, until reduced by half, about 6 minutes; remove from heat.
Prepare medium-hot banked fire in covered grill or preheat gas to medium-high. Lightly oil grill grate.
To butterfly the pork loin, place fat-side down. Make a single lengthwise cut down the center of the pork, cutting to within 1/2 inch of the bottom side. Spread open. Make another lengthwise slit to the right of the first cut and a third slit to the left. Cover pork with clear plastic wrap. Pound with a meat mallet to even thickness, about 3/4 inch. Remove plastic wrap.
Spread stuffing onto pork, leaving a 3/4-inch border. Starting from a long side, roll the pork and stuffing jelly-roll style. Tightly and evenly retie meat with butcher's twine or cotton kitchen string at 2-inch intervals. Sprinkle with salt and pepper.
Grill pork, fat-side up, over indirect heat, away from the fire until internal temperature on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium) -- start checking the temperature at 45-50 minutes -- brushing with reduced balsamic twice during last 10 minutes of grilling. Remove pork from heat; let rest about 10 minutes. To serve, remove twine and cut pork into slices, about 3/4-inch thick.
To roast in lieu of grilling:
Prepare and stuff pork loin as directed. Preheat oven to 325 degrees F. Place stuffed roast, fat-side up, on a rack in a shallow roasting pan. Roast, uncovered, until internal temperature on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), about 50-60 minutes, brushing with reduced balsamic twice during last 10 minutes of roasting. Let rest about 10 minutes and slice as directed above.
Recipe reprinted by permission of National Pork Board. All rights reserved.
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