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Roasted pork loin with Prosciutto

Classic Italian flavours of proscuitto and oregano compliment our pork loin recipe perfectly. It's so easy to cook and is perfect for stuffing, remaining juicy and succulent.


  • 1.5kg Loin of pork, boned and rind removed
  • 120g Prosciutto, thinly sliced
  • 4 Bannana shallots or 2 onions
  • 1 Butternut squash
  • 2 large or 3 regular sized garlic cloves
  • Small bunch of fresh oregano
  • Glug of olive oil
  • 50ml white wine


Nigella made a beautiful looking recipe in her pork loin with Parma ham and oregano in episode 3 of her popular Nigellissima TV series, and we were inspired to make our very own version.  We prefer Prosciutto to Parma ham, so have opted for this, and the sweetness of roasted butternut squash perfectly balances the flavours of this recipe.


  1. Make sure your pork loin has been boned and the rind removed, you should aim to have a thin, even piece of pork. Save the rind for some great crackling if you wish.
  2. Preheat your oven to 200c.
  3. Lay out your pork loin in front of you and grate your garlic evenly over the surface of the meat, you can use a garlic rusher if you don’t have a suitable grater, just make sure it is evenly spread out.
  4. Tear off the leaves from some of you oregano and sprinkle this over the surface, then take your thin slices of Prosciutto and lay them out on top of the garlic and oregano, being sure to lay them in the direction you will roll the pork loin.
  5. Tightly roll your pork loin in the same direction as your Prosciutto, try not to allow any gaps to appear in the centre of your rolled pork.
  6. Using butchers string, tie your pork loin firmly so that it can’t unroll.
  7. Chop, but don’t peel your banana shallots or onions into thick chunks and place them in the centre of a roasting tin. Sit your pork loin on top of the onions or shallots.  The peel of the shallots or onions will help to brown your gravy, so it’s important to leave it on.  Drizzle your pork loin with olive oil.
  8. Add the rest of your oregano to the roasting tin and place your pork loin in the oven, cooking for approximately 1 hour 20 minutes, or as per any instructions that came with it.  You can tell when the pork is cooked when the juices run clear.
  9. With 30 minutes to go roughly chop your butternut squash and add to the roasting tin. 

The Gravy 

  1. When your pork loin is cooked, remove it, your butternut squash and your shallots, from the roasting tin and place under some foil on a warmed plate to rest.
  2. Position your roasting tin over a hob on a low heat and add half a cup of hot water.
  3. Mover the liquid around until most of the residue has lifted of the pan and turn up the heat to a simmer.
  4. Add your white wine and simmer for a couple of minutes before pouring into a suitable decanter.