Prosciutto Stuffed Pork Loin | Make-Ahead, Take-and-Bake Favorite

This video demonstrates how to make Chef Trevor’s Prosciutto-Stuffed Pork Loin — a make ahead crowd-pleaser or standout centerpiece in any meat case.

This stuffed pork loin is filled with prosciutto, provolone, Parmesan, mozzarella, a garlic-parsley spread, and fresh spinach for big flavor and a polished, high-end presentation. The best part is it’s make-ahead friendly. You can prep it in advance, roast when needed, and serve something that feels handcrafted without the last-minute stress.

Prepare the Pork 
Place the pork loin fat-side down on a cutting board. Using a sharp knife, carefully butterfly the pork with long, smooth strokes, keeping the thickness at about ¾ inch, until the loin is fully opened and lays flat.

Season & Flavor Base 
In a small bowl, mix the garlic and parsley. Spread evenly over the surface of the pork.

Layer the Fillings 
Lay the provolone evenly across the pork. Sprinkle Parmesan and mozzarella over the top, distributing evenly to ensure flavor in every bite. Next, layer the prosciutto across the pork, followed by an even layer of spinach.

Roll the Loin 
Starting from the end where you finished butterflying, carefully roll the pork into a tight log, tucking the fillings in as you roll to keep everything contained.

Truss the Pork 
Cut butcher’s twine into 1-foot lengths. Truss the pork loin tightly, tying at 2½-inch intervals to secure the roll and maintain an even shape.

Roast
Preheat the oven to 350°F. Place the trussed pork loin on a roasting rack set over a pan. Season the exterior with salt, pepper, chopped parsley, and an additional sprinkle of Parmesan.

Cook
Roast for 75–80 minutes, or until the internal temperature reaches 150°F.

Rest & Slice 
Remove from the oven and let rest for 30 minutes. Remove the twine, slice, and serve.

Watch on YouTube   Find More Recipes