- 1 (2.5 pound) boneless top loin pork roast
- 2/3 cup panko (Japanese bread crumbs)
- 1/3 cup fontina cheese, shredded
- 1 tablespoon fresh sage, chopped
- Salt and pepper
- 4 thin slices prosciutto
- Preheat oven to 350 degrees F.
- In a medium bowl, combine panko, fontina, and sage. Stand roast on end and insert thin-bladed knife down center of loin to make 2-inch opening all the way through. Use your fingers to force the slit into a long 1-inch-diameter hole. Pack panko mixture into hole, working from both ends of roast.
- Season roast on all sides with salt and pepper. Place roast, fat side up, on work surface. Arrange prosciutto slices across top of roast. Tie with kitchen twine at 1- to 1 1/2-inch intervals.
- Place in shallow roasting pan, prosciutto side up, and roast 1-1 1/4 hours, or until internal temperature reaches 145 degrees F (63 degrees C). Remove roast from oven and let rest 10 minutes. Remove twine. Slice roast and arrange on serving platter. Serve drizzled with any pan juices.