Stuffed Pork Loin with Pesto and Prosciutto

Ingredients

Step 1

Blend herbs, scallions, horseradish, garlic, zest, and ¼ cup oil into pesto.

Step 2

Butterfly pork; pound to ½-inch thickness. Season inside with 1½ teaspoons salt. Layer pesto, prosciutto, and Parmesan; roll and tie securely.

Step 3

Season outside with remaining salt and pepper. Sear in remaining oil, turning to brown all sides.

Step 4

Roast at 350°F until cooked through. Rest before removing twine and slicing.

ORIGINAL RECIPE

Credit for recipe by David McCann, Food & Wine.