Pork With Fontina, Prosciutto And Sundried Tomato SauceMelty fontina cheese pairs with pork to create this rich delight.





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November 2008

Product Reviews / Main Nibbles / Cheese

Fall Cheese Recipes

Page 5: Pork With Fontina, Prosciutto & Sundried
Tomato Sauce


This is Page 5 of an eight-page article. Click the links below to navigate among the pages. Learn more about cheese by skimming through our Cheese Glossary.

All-Cheese Dinner Menu


Pork Loin With Fontina, Prosciutto & Sundried Tomato Sauce

This rich pork loin dish was created by Chef/Owner Susan Spicer of the famed Bayona restaurant, in New Orleans. It’s surprisingly simple to make, but yields delicious results. Fontina cheese is traditionally used in Italian cooking; it’s a good melting cheese, can take the place of Mozzarella and goes well with cured meats.

Yields 2 servings.


  • 5 ounces pork loin, divided in half
  • Salt and pepper to taste
  • 4 sage leaves
  • 2 ounces fontina, thinly sliced
  • Flour for dredging
  • 1 tablespoon cooking oil
  • 2 tablespoons Marsala
  • 4 tablespoons brown butter*
  • 1 tablespoon sundried tomatoes,

*To prepare brown butter, cook butter in a small sauté pan over medium heat until golden brown.

Kronenost Fontina
Roth Käse’s Krönenost Fontina cheese.
The word “fontina” comes from Italian
for “to melt.”



  1. Pound pork to 1/8-inch thickness. Season with salt and pepper.
  2. Place sage and one thin slice of fontina in the center of each pork scallopini.
    Top with prosciutto and dredge in flour.
  3. Add oil to a hot sauté pan, and sauté the prosciutto-covered side of pork;
    flip and cook other side. Remove pork from pan.
  4. Deglaze the pan with Marsala. Stir in brown butter and sundried tomatoes.
  5. For service, plate pork and top with sundried tomato sauce. Serve with
    greens and pasta.


Next Recipe: Gruyère Soufflé With Endive & Apple Salad

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Recipe © copyright Roth Käse USA. Additional material

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