Prosciutto and Mushroom-Stuffed Pork Roast with Balsamic Glaze

PORK(1)
Ann Lohmann: "It was delicious. Recipe was incomplete, though…" Read More
12Ingredients
75Minutes

Ingredients

US|METRIC
  • 3 pounds New York (top loin) pork 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 fresh thyme
  • 1 teaspoon fresh rosemary
  • 1 cup croutons (plain, coarsely crushed)
  • 3 ounces prosciutto (chopped)
  • 1/3 cup Parmesan cheese (grated)
  • 2/3 cup balsamic vinegar (plus 1 tablespoon)
  • salt
  • pepper
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    Directions

    1. 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.
    2. Prepare medium-hot banked fire in covered grill or preheat gas to medium-high. Lightly oil grill grate.
    3. 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.
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    Reviews(1)

    Ann Lohmann 2 years ago
    It was delicious. Recipe was incomplete, though. Ingredients included rosemary, yet within the directions, there was no mention of rosemary I added it when I added the thyme. The stuffing was so good

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