New York (top loin) pork roast

By bjlazyl

Ingredients

• 2 1/2 pound New York (top loin) pork roast, boneless
• 2/3 cup panko bread crumbs, (Japanese bread crubs)
• 1/3 cup Fontina cheese, shredded (about 1 ounce)
• 1 tablespoon fresh sage, chopped
• salt and pepper
• 4 thin slices prosciutto

Details

Servings 8
Adapted from porkbeinspired.com

Preparation

Step 1

Cooking Directions

Preheat oven to 350 degrees F.

In a medium bowl, combine panko, fontina, and sage. Stand roast on end and insert thin-bladed knife down center of loin to make 2-inch opening all the way through. Use your fingers to force the slit into a long 1-inch-diameter hole. Pack panko mixture into hole, working from both ends of roast. Season roast on all sides with salt and pepper. Place roast, fat side up, on work surface. Arrange prosciutto slices across top of roast. Tie with kitchen twine at 1- to 1 1/2-inch intervals. Place in shallow roasting pan, prosciutto side up, and roast 45 minutes to 1 hour, or until internal temperature reaches 145 degrees F.

User Added Photos

COOKING BASICS:
1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.).
2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired.
3) Place roast on rack in shallow roasting pan.
4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness.
5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.