Frixos Personal Chefing


Prosciutto Wrapped Pork Loins


If you want to impress, then this is a super easy meal to make that is boosted with flavours from all-over the place. Don’t slip the sage; it makes the difference!

Goes so well with couscous and broccoli.



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Prosciutto Wrapped Pork Loins

Prep Time20 mins
Cook Time40 mins
Course: Main Course
Cuisine: International
Servings: 6 People


  • 3 Pork Loins , excess fat removed
  • 18 slices Prosciutto
  • 60 g Parmigiano Reggiano , grated
  • 3 tbsp EVOO , Extra Virgin Olive Oil
  • 3 tbsp Mild Mustard
  • 2 tbsp Balsamic Cream
  • 1 tbsp fresh Thyme , leaves picked and roughly chopped
  • Handful of Fresh Sage Leaves
  • ½ tsp Sea Salt
  • 1 tsp freshly ground Black Pepper


  • Turn on an air circulation of your oven to 180°C and set the rack to the middle position.
  • In a medium bowl mix the Parmigiano Reggiano along with the oil, mustard, balsamic cream, thyme, salt and pepper.
  • Place a parchment paper on your working area and lay 6 of the prosciutto slices, spread on top of them ⅓ of the above mixture and add on top one of the loins.
  • Roll the parchment paper towards you making sure that the prosciutto slices stay on the loins. Repeat for the rest of the loins
  • Place the loins in a roasting pan and put them in the oven for 35’. Remove from the oven and baste with the liquid of the oven dish. Scatter on top few sage leaves and place back in the oven where the air has been turned into broiler/grill. Cook for 5’ and remove from the oven.
  • Slice and serve with couscous and veggies of your choice. Optionally serve with red chimichurri sauce.
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