Garlic Rosemary and Prosciutto Crusted Pork Loin

Garlic, Rosemary and Prosciutto Crusted Pork Loin is perfect for a special occasion and easy enough for anyone to make.

The perfect Sunday or Christmas Dinner

Oh! I can still taste this divine Garlic, Rosemary and Prosciutto Crusted Pork Loin. The flavors melded so well together to form a perfect crust around the luscious pork loin. We are all serious pork lovers in our family. Our daughter tends to call all meat pork! When she was little it was the one meat we could count on her eating. It didn’t matter if it was ham, sausage, pork tenderloin, pork chop, pork butt, and especially Taylor’s Pork Roll, she loves them all. It was how we got her to eat meat. She loved duck but thought it was pork for a long time, same with beef. Hey! You do what you have to so they will eat. We are now trying to get her to realize she likes different meat.

Pork has become the “other white meat” and has lost a lot of flavor in the process so it is important to add a lot of zing back. I picked some of my favorite robust spices like garlic and rosemary. Our rosemary plants grow like weeds. We have so much fresh rosemary in our garden, I have to find ways to use it. The prosciutto is something near and dear to my heart. A little goes a long way and reminds me of our time in Italy, the best vacation of my life! I loved that I could add a little to the crust for flavor and fat without a lot of calories. Prosciutto is sliced so thinly that you can use a little without overloading the calories. I could write a whole post just on my love of prosciutto and Italy. Must stay on topic though.

I absolutely love having a one pot meal so when I decided to roast the pork I knew I would through in veggies too. They would add another layer of flavor and we would be able to eat them! I love multi-tasking. As for wine, what isn’t better with wine. If I have to open a bottle for cooking, then I get to drink a glass. That is how it works, isn’t it?? This meal is easy but will look so special. You could easily serve this for a special occasion even Christmas dinner. It would make a great main dish for a dinner party too. Crust always makes the dish special. Enjoy a little crunch and garlic with your pork.

A divine mix of garlic, fresh rosemary and prosciutto perfume a lean pork loin


Garlic Rosemary and Prosciutto Crusted Pork Loin

Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 6 servings
Author Christie Daruwalla


  • 1 1/2 lb. pork loin
  • 3 garlic cloves smashed
  • 1 tbsp. roughly chopped fresh rosemary
  • 1 1/2 oz. prosciutto
  • 1/2 cup panko bread crumbs
  • 1 tsp. kosher salt
  • fresh ground black pepper to taste
  • 1 tsp. olive oil
  • 1 onion cut into 8
  • 2 celery stalks
  • 2 carrots peeled
  • 2 parsnips peeled
  • 1 bay leaf
  • 1 cup low sodium chicken broth
  • 1/2 cup red wine


  1. Preheat oven to 300°.
  2. Place garlic, rosemary, prosciutto and panko in a mini food chopper and pulse until it is crumbly.
  3. Pat pork dry with a paper towel then sprinkle all over with kosher salt and pepper.
  4. Heat a skillet over medium high heat. Add olive oil and heat until very hot. Using a pastry brush, evenly distribute olive oil around the pan.
  5. Brown pork loin on all sides for about a total of 12 minutes.
  6. Put pork onto a cutting board and smear the crumbs on top.
  7. Put skillet back over medium high heat and add chicken broth and wine. Scrape up any browned bits on the bottom.
  8. Place onion, celery, carrots, parsnips and bay leaf in a line on the bottom of a baking sheet to create a rack for the pork to sit on.
  9. Pour chicken broth and wine around vegetables.
  10. Place pork loin on top of the vegetables.
  11. Bakes for 1 1/2 hours or until the internal temperature is 145°.
  12. Place pork on a cutting board and allow to rest for 10 minutes before cutting.
  13. Take vegetables out of the pan and cut into pieces to serve with the pork.
  14. Serve pork and vegetables with juice drippings.

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  1. Can't wait to try it. I love the use of the proscuitto as a seasoning rather than a prime ingredient. Great way to layer in more pork flavor without layering on the calories. And the fresh herbs help bring a touch of spring to this wintery delight.
  2. The combination of flavors sound fantastic! Will be making this soon.
  3. Anne @ Webicurean says
    wow! We love pork and I'm always looking for new ways to try it. This sounds so good, I think I'll pick up the stuff to make this tonight. Hubby will be pleased :)
    • Fooddonelight says
      Thanks Anne - please let me know how it turns out for you.
    • Fooddonelight says
      Thanks Anne - would love to hear how it turns out for you
      • Anne @ Webicurean says
        Ended up making it tonight, and it was SO good! Hubby was raving about it too. The roast I picked up was a little larger, so I cooked it at 325 instead for the same amount of time--came out nice and juicy, and the combination of flavors was excellent. We'll definitely be making this again. Thanks for sharing this recipe!
  4. Sounds delicious!! Will be trying in the near future!
  5. Cari @ReachForTheStarBerries says
    This looks delicious. I shared it with one of my mommy facebook groups because we were just discussing different recipes for pork tenderloin. I can't wait to try this myself. I found you from the Creative Princess's It's a Party linky party. Cari @ Reach For The Star Berries Reach For The Star Berries
  6. This looks so tasty. What a great combination you have created. I'll be pinning this.
  7. Can't tell you how good this sounds!!!!
  8. This is a great Pork Loin, we will just love it. Hope you have a great week and thank you so much for sharing with Full Plate Thursday. Come Back Soon! Miz Helen
  9. This is perfect for Christmas Eve Dinner!
  10. This looks so so mouthwatering! I would love a slice of it right now!
  11. Oh, this sounds so yummy! I love proscuitto! :) Thank you for linking up at Marvelous Mondays!
  12. WOW!! I made this last night and it was outstanding! Lesson learned - I do not like parsnips, but the juices from the chicken stock, wine, and veggies made a fantastic sauce. I strained out the veggies, heated the sauce up in a small pan added a little pat of butter, and waalaa smooth, silky brown sauce. WOOHOO YUM. thanks this one is a keeper!
    • Fooddonelight says
      So happy you loved it Melissa. I love hearing about people making a recipe and how they made it their own.
  13. A lovely recipe. So many of my favorite ingredients in this one dish. Have to try!! :)
  14. MayBloom says
    Just saw this recipe today and I'm trying it for M's day next week. Got a ? Do u cover the roast while u bake it?


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