Prep time: 10 minutes
Cooking time: 75 minutes (including resting)
Serves: 8 – 10


  • 2.2kg top loin pork roast – boneless
  • 2/3 cup bread crumbs
  • 1/3 cup – 30-40 grams Emmental cheese, shredded (about 1 ounce)
  • 1 tablespoon fresh sage, chopped
  • Salt and pepper to taste
  • 4-6 slices of Prosciutto
  • Preheat oven to 180 degrees Celsius.
  • In a medium bowl, combine breadcrumbs, cheese and sage. Stand roast on end and insert thin-bladed knife down center of loin to make a 5cm opening all the way through. Use your fingers to force the slit into a long 1-inch-diameter hole. Pack the bread crumb mixture into the hole, working from both ends of roast.
  • Season roast on all sides with salt and pepper.
  • Place roast, fat side up, on work surface. Arrange prosciutto slices across top of roast. Tie with kitchen twine at 3 to 5cm intervals.
  • Place in shallow roasting pan, prosciutto side up, and roast 45 minutes to 1 hour, or until internal temperature reaches 70 degrees Celsius.
  • Remove roast from oven and let rest 10 minutes. Remove twine. Slice roast and arrange on serving platter.
  • Serve drizzled with any pan juices.


Nutritional information – approx:
  • Calories: 290 calories
  • Protein: 34 grams
  • Fat: 14 grams
  • Sodium: 320 milligrams
  • Cholesterol: 100 milligrams
  • Saturated Fat: 5 grams
  • Carbohydrates: 4 grams
  • Fiber: 0 grams

Pin It on Pinterest

Share This