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Smoked pork loin stuffed with sage butter and wrapped in prosciutto.

Prosciutto Wrapped Smoked Pork Loin with Sage Butter

Carne Diem Culinary
Elevate your next smoke session with this Smoked Prosciutto Wrapped Pork Loin. Lean, tender pork loin is stuffed with a earthy herb butter and is enveloped in salty, delicate prosciutto, creating a flavorful crust that locks in moisture and adds a depth of savory richness.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 327 kcal

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.

Nutrition

Calories: 327kcalCarbohydrates: 3gProtein: 37gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 118mgSodium: 231mgPotassium: 638mgFiber: 1gSugar: 0.2gVitamin A: 253IUVitamin C: 1mgCalcium: 59mgIron: 3mg
Keyword Butter, Pork Loin, prosciutto, sage, Smoked
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