Prosciutto-Wrapped Pork Loin with Strawberry White Balsamic
Prosciutto-Wrapped Pork Loin with Strawberry White Balsamic
Description
A savory, elegant pork loin wrapped in prosciutto and finished with a bright, lightly sweet strawberry white balsamic glaze. The richness of the pork and prosciutto pairs perfectly with the clean, fruity acidity of the balsamic for a balanced, elevated dish.
Recipe Overview
Servings: 4
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Ingredients
1 pork loin (1½–2 pounds)
6–8 slices prosciutto
2 tablespoons Arbequina Extra Virgin Olive Oil
½ cup Strawberry White Balsamic Vinegar
2 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
Fresh herbs (optional)
Instructions
• Preheat oven to 400°F.
• Pat pork loin dry and season evenly with salt and pepper.
• Wrap pork tightly with prosciutto slices, overlapping slightly.
• Heat Arbequina Extra Virgin Olive Oil in a skillet over medium-high heat and sear pork on all sides until golden brown.
• Transfer to oven and roast for 25–30 minutes, or until internal temperature reaches 140–145°F.
• Remove pork and let rest 5–10 minutes before slicing.
• In the same pan, add garlic and Strawberry White Balsamic and simmer gently until slightly reduced and glossy.
• Slice pork and drizzle lightly with the balsamic glaze before serving.
Chef’s Tip
Let the pork rest before slicing to lock in juices and keep the meat tender. Reduce the balsamic gently so it stays balanced and fruit-forward instead of becoming overly sweet.
Flavor Variations
• Garlic Infused Olive Oil — deeper savory flavor
• Meyer Lemon Extra Virgin Olive Oil — brighter citrus finish
• Add fresh rosemary or thyme for a more herb-forward version
Pairings
Roasted potatoes, seasonal vegetables, crusty bread, wild rice, or a simple green salad.
Recipe Notes
This dish balances richness with acidity. Let the Strawberry White Balsamic complement the pork without overpowering it — a light reduction keeps the glaze clean, bright, and elegant.
