Equipment
Ingredients
Pork and Stuffing
- 1500 g boneless pork loin roast, fat cap left intact
- 150 g parma ham, thinly sliced
- 4 garlic, minced
- 15 g fresh oregano, finely chopped
Seasoning
- 30 ml olive oil
- 12 g kosher salt
- 5 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 422 kcal
- Protein
- 62 g
- Carbohydrates
- 2 g
- Fat
- 17 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 1244 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 172 mg
- Potassium
- 1051 mg
- Calcium
- 62 mg
- Iron
- 2.8 mg
- Magnesium
- 72 mg
- Phosphorus
- 629 mg
- Zinc
- 5.2 mg
- Vitamin A
- 2 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 1.2 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 2.0 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 1.29 mg
- Riboflavin
- 0.55 mg
- Niacin
- 15.7 mg
- Folate
- 1 mcg
- Water
- 201 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F).
Place the pork loin on a cutting board. Make a lengthwise cut about one-third of the way up from the bottom, stopping 2.5 centimeters (1 inch) from the edge. Open it like a book, then make another cut on the thicker side to butterfly the pork into a flat, even rectangle.
Rub the exposed inside of the butterflied pork loin evenly with the minced garlic and chopped fresh oregano. Season with one-third of the kosher salt and half of the black pepper.
Lay the slices of Parma ham evenly across the seasoned interior of the pork, overlapping them slightly to cover the entire surface.
Starting from one of the long edges, tightly roll the pork loin back into a cylindrical shape. Secure the roast at 5 centimeter (2 inch) intervals using kitchen twine to hold its shape during cooking.
Rub the exterior of the tied pork roast with olive oil, then season generously with the remaining kosher salt and black pepper.
Place the pork in a roasting pan. Roast in the preheated oven for 50 to 60 minutes, or until an instant-read meat thermometer inserted into the thickest part reads 63°C (145°F) to ensure food safety while maintaining juiciness.
Transfer the roast to a clean cutting board, tent loosely with aluminum foil, and let it rest for 15 minutes before removing the twine and slicing. This allows the internal juices to redistribute.
Chef's Notes
- For the neatest presentation and even cooking, ask your local butcher to butterfly the pork loin for you.
- The Parma ham adds significant salt to the interior of the roast. Be cautious when seasoning the inside of the pork, relying heavily on the ham for the internal salinity.
- Do not discard the pan drippings. While the meat rests, place the roasting pan on the stove, add a splash of white wine or chicken stock, and scrape up the browned bits to create a rapid, highly flavorful pan sauce.
- Carryover cooking will raise the internal temperature of the pork by about 3 to 5 degrees Celsius during the resting period, ensuring it reaches a safe and perfectly juicy medium doneness.
Storage
Refrigerator: 4 days — Store tightly wrapped or in an airtight container to prevent the meat from drying out.
Freezer: 2 months — Freeze in slices submerged in pan juices or vacuum-sealed.
Reheating: Reheat gently in a 150C oven, covered with foil and a splash of broth or water, until warmed through.
Troubleshooting
Pork is dry and tough
Cause: Overcooking past the recommended internal temperature
Fix: Slice very thinly and serve with a pan sauce, jus, or rich gravy to add moisture back to the meat
Prevention: Use a calibrated instant-read meat thermometer and pull the roast from the oven exactly when it reaches 63 degrees Celsius, as carryover cooking will raise it further
Stuffing falls out when slicing
Cause: Roast was not rolled tightly enough or tied adequately
Fix: Cannot be fixed, but can be plated carefully to maintain visual appeal
Prevention: Roll the meat as tightly as possible without squeezing out the filling, and tie securely at regular, close intervals
Cultural Context
This style of stuffed roast, known as arrosto ripieno, is a cornerstone of Italian Sunday dinners and festive gatherings. Incorporating Prosciutto di Parma and fresh oregano infuses the mild pork with the distinct, savory flavor profiles of the Emilia-Romagna region. The traditional technique of butterflying, stuffing, and rolling ensures that every slice delivers a beautifully balanced spiral of meat, fat, and herbaceous filling.
