Last Updated on November 20, 2025 by Carne Diem
Protein: 
Origin: North American
Method: Smoker
Jump to RecipeThe Sunday roast just got a serious upgrade. If you're looking for a dish that's elegant enough for special occasions but surprisingly easy to master, this prosciutto-wrapped pork loin is your new go-to. The salty Italian ham and aromatic herbs create a crust that locks in moisture, giving you the most tender, flavorful pork loin you've ever tasted and the sage and brown butter stuffing take the smoked pork loin to the next level.
Table of contents
Making the Prosciutto and Sage Wrapped Pork Loin
Making this sage stuffed pork loin is incredibly simple and only requires a handful of ingredients. Best yet, this recipe only takes about an hour to make.
The Ingredients: What you will need
Here is what you will need to make the prosciutto wrapped smoked pork loin:
2 pound pork loin: For best results use a fresh, center cut section of pork loin.
Check out more of the best grilled and smoked pork recipes:
- Smoked Kalua Pork: Hawaiian Pulled Pork
- Smoked Pork Burnt Ends
- Smoked Pork Crown Roast
- Smoked Pernil- Puerto Rican Roast Pork Shoulder
- Smoked Rotisserie Italian Pork Belly Porchetta
- Easy Filipino BBQ Pork Skewers Recipe
- Smoked German Pork Knuckle: Roasted Schweinshaxe
Fresh Sage: You will need about 10 leaves of fresh sage. Fresh is the best so avoid using dried sage in the recipe.
Prosciutto: You will need roughly 4 ounces of prosciutto to wrap the pork loin. Feel free to use your favorite brand.
Butter: You will need 2 tablespoons of salted butter to make the browned sage butter.
BBQ Rub: Use a little of your favorite BBQ or pork seasoning to add a little extra flavor to your smoked pork loin.
Step by Step Instructions for Making Smoked Stuffed Pork Loin
The secret to this smoked pork loin recipe lies in the preparation.
Prep the Loin: Start with a 2-3 lbs pork loin roast and place the pork loin on a cutting board.
In order to to maximize the surface area for our sage butter we are going to double butterfly pork loin. Start at about ⅓ of the way from the top of the loin and begin by slicing it long ways, stopping about an 1-inch from the other side. Open it up like a book. Next, turn the pork loin around and repeat, cutting from the bottom ⅓ of the pork loin. Completely unfold the pork loin.
Sage brown butter: Coarsely chop the sage. In a small sauce pan or skillet, heat the butter over medium heat. Heat for about 3 minutes, stirring constantly, then add in the sage and cook for about 3 more minutes, until the butter begins to brown.
Remove from the heat and allow to cool for a few minutes. Spread this mixture evenly over the pork loin cut side (the inside).
Seasoning: Roll the pork loin back up, with the sage butter on the interior. Lightly season with your favorite BBQ seasoning.
Roll and Wrap: Place the slices of prosciutto on a cutting board, extending for the length of the pork loin. Place the pork loin on one edge and wrap the prosciutto around the seasoned pork loin, covering the whole surface.
The Cook: Smoking the Prosciutto Wrapped Pork Loin
Preheat your smoker or grill, over indirect heat, to 300-325 degrees. For this cook we used our Big Green Egg set up for indirect cooking, but use your favorite grill or smoker.
Roast the prosciutto wrapped sage pork loin until the internal temperature reaches 140°F (60°C), or you can pull the pork loin off at about 137 degrees and let the carryover take the temp the rest of the way during the rest. Use an instant-read thermometer to check for accuracy. The cooking time will be approximately 20 minutes per pound, but always go by temperature! This 2 pound smoked pork loin took about 45 minutes at 300 degrees.
The Finish: Rest and Serve
Once the internal temperature is reached, immediately remove the loin. Place the smoked pork loin on a clean cutting board and let the pork loin rest for 5- 10 minutes. This is a crucial step that allows the juices to redistribute, ensuring a tender and juicy final product.
Slice and Serve: Once rested, slice pork into thick, elegant portions. Serve with your favorite sides like mashed potatoes, grilled corn, roasted veggies or even our epic Smoked Jalapeno Twice Baked Potatoes.
For more great meats and sides, perfect for the holidays check out some of our other holiday favorites:
- Herb Crusted Smoked Prime Rib
- Twice Smoked Spiral Ham with Cajun Fruit Glaze
- Mother's Inspired Double Smoked Black Ham
- Apple Cider Turkey Brine
- Easy Smoked Boneless Turkey Breast
- White Castle Holiday Stuffing
- Holiday Stuffing with Truffle Sausage
- Grilled Apple Cranberry Salad
- Haricots Verts Amandine: Green Beans with Almonds
- Smoked Giblet Gravy
This is a great way to impress your guests without spending all day in the kitchen. Enjoy!
Frequently Asked Questions:
The most important thing you can do to prevent a pork loin from drying out is to make sure you do not overcook it. Pull the pork loin off the grill at an internal temperature of 138-140 F and let it rest for about 10 minutes before slicing it.
Fruit woods like cherry, apple, or peach make great choices for a smoked pork loin. For a little bit stronger flavor pecan or a small amount of hickory are also great with pork.
Thank you for taking the time to visit our blog. If you tried and enjoyed our recipe, please share with others and please leave us a comment and review. We also love to see your pics so don't forget to tag us @Carne_Diem_Culinary or #CarneDiemBlog. To be notified of future recipes please follow us on Facebook, Instagram, or Pinterest, or sign up for our e-mail notifications. Until next time, Carne Diem!
📖 Recipe
Prosciutto Wrapped Smoked Pork Loin with Sage Butter
Equipment
- Smoker
Ingredients
- 2 pound Pork Loin
- 4 Ounces Prosciutto
- 10 Fresh Sage Leaves
- 2 Tablespoons Butter
- 2 Tablespoons BBQ Seasoning
Instructions
- Double butterfly the pork loin. Start at about ⅓ of the way from the top of the loin and begin by slicing it long ways, stopping about an 1-inch from the other side. Open it up like a book. Next, turn the pork loin around and repeat, cutting from the bottom ⅓ of the pork loin. Completely unfold the pork loin.
- Coarsely chop the sage. In a small sauce pan or skillet, heat the butter over medium heat. Heat for about 3 minutes, stirring constantly, then add in the sage and cook for about 3 more minutes, until the butter begins to brown. Remove from the heat and let cool.
- Once the brown butter has cooled enough to handle, spread it evenly all over the inside of the pork loin. Roll the pork loin back up, with the sage butter on the interior. Lightly season outside of the pork loin with your favorite BBQ seasoning.
- Place the slices of prosciutto on a cutting board, extending for the length of the pork loin. Place the pork loin on one edge and wrap the prosciutto around the seasoned pork loin, covering the whole surface.
- Preheat your grill or smoker to 300 degrees. Make sure you are set up for indirect heat.
- Roast the prosciutto wrapped sage pork loin until the internal temperature reaches 140°F (60°C), or you can pull the pork loin off at about 137 degrees and let the carryover take the temp the rest of the way during the rest. The cooking time will be approximately 20 minutes per pound, but always go by temperature! A 2 pound smoked pork loin typically takes about 45 minutes to an hour at 300 degrees.
- Remove the smoked pork loin from the smoker and let rest for at least 5 minutes before slicing and serving.
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