Ingredients:

● 1 1/2 cups fresh basil leaves, minced
● 1 cup fresh parsley leaves, minced, plus more for garnish
● 3 cloves garlic, minced
● 1/2 lemon, zested
● 1 (3-lb) pork loin roast
● 2 1/2 tsp kosher salt, divided
● 2 tsp freshly ground black pepper, divided
● 8 slices prosciutto
● South Chicago Packing Angus Beef Tallow Spray, for coating skillet

Directions:

1. Preheat oven to 350°F. Combine basil, parsley, garlic and lemon zest in a small bowl.

2. Place pork loin on a cutting board with the fat cap down and the small end facing you. Pat pork dry with paper towels. Slice pork lengthwise down the center, stopping about 1/2-inch from the bottom and ensuring to not cut all the way through. Open the pork like a book.

3. Repeat process with each half, cutting carefully to within 1/2-inch of the bottom, without slicing through. Cover butterflied pork loin with plastic wrap and gently pound with meat mallet or rolling pin until it’s an even 1/2-inch thickness.

4. Sprinkle pork loin even with 1 teaspoon of salt and 1 teaspoon of pepper. Spread herb mixture evenly over pork loin. Top herb mixture evenly with prosciutto.

5. Roll pork loin into a tight spiral and secure with butcher’s twine, tying at 1-inch intervals. Season all sides evenly with remaining salt and pepper.

6. Heat a large cast-iron skillet over medium-high heat and coat generously with tallow spray. Sear pork loin on all sides until golden-brown, about 8 to 9 minutes.

7. Transfer skillet to the oven and roast until internal temperature reaches 140°F, about 40 to 50 minutes. Transfer to a cutting board and allow to rest for at least 15 minutes before removing kitchen twine and slicing. Garnish with additional parsley, and serve.

Tip: For a simpler and quicker preparation, ask your butcher to butterfly the pork tenderloin.