Juicy pork loin wrapped in candied prosciutto on the grill. Add a nice rich bourbon glaze on top and you are in for a treat!
This prosciutto-wrapped grilled or smoked pork loin is a great recipe to use your grill or smoker in the summer. You essentially have a dry rub, a wet filling, prosciutto to wrap the pork loin, and a glaze to finish. It is easy to make and you have two options included in this recipe for a smoked pork loin on your pellet grill or a grilled pork loin on your gas BBQ.
As pork loin is a lean cut of meat, you need to protect the moisture in the meat so it doesn’t dry out. In order to do so, we apply a wet filling in the center of the cut and we wrap it in prosciutto.
How to grill or smoke your pork loin to perfection?
This pork loin recipe needs the following steps to wow your family and friends:
- Butterfly: To apply the wet filling, you will need to butterfly your loin by cutting horizontally across your pork loin until about an inch from the end and open it up.
- Rub: Apply the rub composed of smoked paprika, garlic powder, onion powder, kosher salt, and freshly cracked black pepper on both sides of the pork loin.
- Wet: Apply a wet filling composed of bourdon, Dijon mustard, brown sugar on one side of the butterflied loin for flavor and moisture.
- Wrap: Wrap the pork loin in prosciutto slices to keep it nice and moist during the cook.
- Tie: Tie it up to keep the shape and prosciutto on the meat.
- Grill or Smoke: You can either grill it on indirect heat or smoke it. Both give nice results based on what you have available at home! You are looking for a 300F temperature in either case. With a thermometer, look for a 145F for a slightly pink loin or 155F for a more thorough cook on your loin.
- Glaze: The glaze will add another layer of flavor and texture by caramelizing and give a candy-like texture to your prosciutto. Furthermore, you have a great sauce for serving.
- Candy: If you are using a grill, put the loin on direct heat and grill until the prosciutto is crispy.
- Rest: Let the meat rest and juices distribute before serving.
- Serve: Cut it in 1/2 inch slices, apply your glaze, eat it!
What to serve with your prosciutto-wrapped pork loin?
The meat is of course the star of this dish, but it pairs nicely with a potato side, greens or sautéed mushrooms. I’ve included a few options below to pick from:
Grilled Asparagus: This is a great choice that is easy to make. Trim your asparagus, baste your asparagus with olive, and season with salt and pepper. Grill for 4-6 minutes and turn often to avoid burning the tips!
Asian Grilled Fingerling Potatoes: This umami-packed fingerling potatoes recipe is a great match for your pork loin.
Sautéed mushrooms: Use the recipe from my Shitake Mushroom Bruschetta to cook up a delicious mushroom side for your pork loin!
- 2 tbsp smoked paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp kosher salt
- 1 tsp freshly cracked black pepper
- 1 2-3 lb pork loin
- 8-12 prosciutto slices
- 2 tbsp of bourbon
- 3 tbsp of dijon mustard
- 3 tbsp of brown sugar
- Butcher twine
- 1/4 cup butter
- 1/4 cup maple syrup
- 1/4 cup Dijon mustard
- 1 tsp of freshly cut rosemary
- 1/4 cup bourbon
- Mix all of the rub ingredients together or use your favorite rub.
- Trim your pork loin from fat and silver skin.
- Butterfly the pork loin by making an incision lengthwise until you are at about 1 inch from the end.
- Apply the rub liberally on both sides of the pork loin.
- Sprinkle the bourbon on the open cut side of the pork loin.
- Spread the Dijon mustard on one half of the side of the pork loin.
- Spread the brown sugar on top of the Dijon mustard.
- Fold the pork loin back into place
- Take a plastic wrap long enough to wrap the pork loin into.
- Set it flat on a counter.
- Lay you prosciutto slices on the plastic wrap vertically and overlap the slices by an inch. Use as many as needed to cover the whole loin plus extra for the sides.
- Put the pork loin on one end of the prosciutto slices and lift the plastic wrap to roll it onto itself tightly.
- Cut 4 strings and to tie up the pork loin together. Put the strings on top of the pork loin spread evenly and use the plastic wrap to flip it over.
- Tie the strings tightly with double looped knots.
- To cook: If you are using a grill, you are looking for a 300F temperature which will crisp the prosciutto nicely. If you are using a pellet smoker, set the temperature to 300F and use whiskey flavored wood pellets.
- Meanwhile, work on your glaze. Add the glaze ingredients in a small sauce pan.
- Bring the mix to a boil and reduce to a simmer. Cook until the sauce thickens to a glaze. Reserve
- The cooking time is about an hour and a half.
- Before the end of the cook, baste your loin with the glaze and continue cooking for about 10 minutes.
- If you need to crisp up the prosciutto a bit, cook on direct flame on your grill or on your smoker until it crisps up. Turnover and repeat. The glaze will caramelize the prosciutto just like candy!
- Look for when it is ready is about 145F is you like it pink in the center or 155F for a more thorough cooked loin.
- Let the meat rest for about 5 minutes.
- Cut out the strings and slice the pork loin crosswise in 1/2 inch slices. Spoon some glaze over the pork slices and dig in!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.