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Photo of Pork loin with prosciutto and chestnut stuffing by WW

Pork loin with prosciutto and chestnut stuffing

Total Time
1 hr 55 min
45 min
1 hr 10 min
This tender pork loin will become a Christmas family favourite.


Olive oil

1 tbs

Prosciutto fat trimmed

120 g, (Buy 130g), fat trimmed, thinly sliced

Brown onion

1 small, finely chopped

Green apple, peeled

1 large, cored, grated

Canned water chestnut, rinsed, drained

100 g

Dried breadcrumbs

35 g, fresh sourdough, (1/2 cup)

Chicken stock

cup(s), (80ml)

Fresh rosemary

1½ tbs, chopped

Pork loin roast, cooked without added fat

1500 g


2 tsp


  1. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook prosciutto and onion, stirring, for 3-4 mins or until onion has softened. Stir in chestnuts, apple, breadcrumbs, stock and rosemary. Remove from heat.
  2. Preheat oven to 200°C or 180°C fan-forced. Remove string from pork. Unroll. Place on a board, skin-side down. Slice crossways through the thickest part of the meat without cutting through to skin. Open pork out to form one large piece.
  3. Press stuffing, in a wide row, on cut side of loin. Roll up pork to enclose stuffing. Tie with kitchen string at 2cm intervals to secure. Sprinkle with salt. Place pork on a rack in a large baking dish. Bake for 1 hr or until cooked through. Remove rind and trim away visible fat. Serve.