Prosciutto-Wrapped Pork Loin with Strawberry White Balsamic

Description

Tender pork loin wrapped in crisp, savory prosciutto is finished with a bright Strawberry White Balsamic pan sauce. Arbequina Extra Virgin Olive Oil helps develop a beautiful golden exterior, while garlic, Dijon, and a final splash of balsamic balance the richness of the pork with fresh, fruit-forward flavor.

Recipe Overview

Servings: 4–6
Prep Time: 15 minutes
Cook Time: About 30–40 minutes
Rest Time: 10 minutes
Total Time: About 55–65 minutes

Ingredients

1 boneless pork loin roast, 1½–2 pounds
6–8 thin slices prosciutto
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon Arbequina Extra Virgin Olive Oil
1 small shallot, finely chopped
2 cloves garlic, minced
⅓ cup low-sodium chicken broth
¼ cup Strawberry White Balsamic, divided
1 teaspoon Dijon mustard
1 teaspoon chopped fresh rosemary or thyme, optional

Instructions

• Preheat the oven to 400°F. Pat the pork loin thoroughly dry. Season lightly with the kosher salt and black pepper, keeping in mind that the prosciutto will contribute additional saltiness.

• Arrange the prosciutto slices on a cutting board so they overlap slightly. Place the pork loin across the slices and wrap the prosciutto snugly around the roast. Position the seam underneath the pork to help hold the wrapping in place.

• Heat the Arbequina Extra Virgin Olive Oil in a large oven-safe skillet over medium-high heat. Place the pork seam-side down in the skillet first and sear for about 2 minutes. Turn carefully and brown the remaining sides, about 4–6 minutes total.

• Transfer the skillet to the oven. Roast until an instant-read thermometer inserted into the thickest part of the pork reaches 145°F, about 20–30 minutes depending on the roast's thickness. Begin checking the temperature early rather than relying on cooking time alone.

• Transfer the pork to a cutting board and let it rest for 10 minutes before slicing. Keep the skillet and browned pan drippings for the sauce.

• Carefully return the skillet to the stovetop over medium heat. Add the shallot and cook for about 1 minute, until slightly softened. Add the garlic and cook for about 30 seconds, just until fragrant.

• Add the chicken broth and 3 tablespoons of the Strawberry White Balsamic. Scrape up the browned bits from the bottom of the skillet and whisk in the Dijon mustard. Simmer gently for 2–4 minutes, until the sauce is slightly reduced and lightly coats a spoon. Do not reduce it to a thick syrup.

• Remove the skillet from the heat and stir in the remaining 1 tablespoon Strawberry White Balsamic and the rosemary or thyme, if using. Taste before adding any additional salt.

• Slice the rested pork across the grain and arrange on a serving platter. Spoon the warm Strawberry White Balsamic pan sauce lightly over the pork and serve additional sauce alongside.

Chef’s Tip

Prosciutto adds both salt and richness, so season the pork more lightly than you would an unwrapped roast and taste the finished pan sauce before adding more salt. Use an instant-read thermometer to determine doneness: pork loin should reach 145°F before it comes off the heat, followed by at least a 3-minute rest. A longer 10-minute rest works especially well for this roast and gives you time to finish the pan sauce.

Flavor Variations

• Garlic Infused Olive Oil can replace the Arbequina for a deeper savory-garlic foundation that complements the prosciutto and pork.
• Meyer Lemon Extra Virgin Olive Oil can replace the Arbequina for a brighter citrus note that pairs beautifully with the Strawberry White Balsamic.
• Pear White Balsamic can replace the Strawberry White for a softer, elegant fruit profile that works especially well with rosemary or thyme.
• Peach White Balsamic can replace the Strawberry White for a rounder stone-fruit variation that's delicious with roasted carrots or sweet potatoes.

Pairings

Serve with roasted or mashed potatoes, wild rice, green beans, roasted carrots, asparagus, sautéed spinach, or a crisp green salad. A simple vegetable side works especially well because the prosciutto-wrapped pork and Strawberry White Balsamic pan sauce already provide plenty of savory and fruit-forward flavor.

Build Your Plate

Turn this prosciutto-wrapped pork loin into a complete dinner

Let the savory prosciutto-wrapped pork and bright Strawberry White Balsamic sauce lead the plate, then add a simple starch and seasonal vegetables for an elegant, balanced meal.

Finished Meal

Prosciutto-wrapped pork loin with Strawberry White Balsamic pan sauce, roasted potatoes, and green beans

Protein

Boneless pork loin wrapped in savory prosciutto, browned in Arbequina Extra Virgin Olive Oil, and roasted to 145°F

Vegetables & Sides

Roasted or mashed potatoes, wild rice, green beans, roasted carrots, asparagus, sautéed spinach, or a crisp seasonal salad

Flavor Pairing

Strawberry White Balsamic brings bright fruit and acidity to the savory pork and prosciutto, while Arbequina Extra Virgin Olive Oil keeps the flavor clean and balanced

Recipe Notes

Pork loin and pork tenderloin are different cuts. For this recipe, use a small boneless pork loin roast in the 1½–2 pound range. Because thickness can vary considerably, internal temperature is a more reliable guide than roasting time.

The prosciutto is already cured and salty, so the pork only needs light seasoning before wrapping. Searing seam-side down first helps secure the prosciutto while giving it a crisp exterior.

The Strawberry White Balsamic is divided between the simmered sauce and the off-heat finish. This creates enough depth for a pan sauce while preserving a fresher strawberry-balsamic character at the end.

For clean slices, allow the roast to rest for about 10 minutes before cutting across the grain.