1 1/2 tsp dried rosemary and fresh rosemary sprigs
2 Tbsp Brandy
1 lb ground pork
1 (trimmed) 3 lb pork loin
3 oz. thinly sliced prosciutto
4 medium apples (granny smith)
Extra virgin olive oil
1 C dry hard cider
1/2 C low salt chicken stock
Instructions
Place dried mushrooms and dried apples in separate small bowls.
Add 1 cup boiling water to each bowl. Let bowls soak until very soft
(30 minutes). strain mushrooms, reserving the liquid. Cover and chill
liquid. Drain apples, discarding liquid. Finely chop mushrooms and
apples and place in a small bowl and set aside mixture.
Meanwhile, blanch kale in boiling slated water just until wilted, about
1 minutes. Using tongs, transfer kale to a rimmed baking sheet.
Refrigerate until cool and remove large, tough ribs.
Melt butter in a skillet over medium heat. Add onion, cook, stirring
often, until soft and lightly golden ( 8 min). Add mushrooms and
apples; cook stirring occasionally until flavors meld (5 minutes). Stir
in garlic, thyme,and dried rosemary. Cook for 1 minute. Add brandy
and cook until liquid is absorbed. Stir in 2 tsp salt and 1.2 tsp pepper.
Transfer mixture to a bowl and let cool. Add ground pork and stir to
combine.
PORK- Ask your butcher to trim and butterfly a pork loin for you.
Unroll the roast like a carpet, until the entire loin is flat. Cover with a
sheet of plastic wrap. using a meat mallet, pound until and even
thickness.
Uncover pork and season with salt and pepper. Place Kale leaves on
top of loin in an even layer, overlapping as needed, leaving a 1 in.
border. Spread ground pork filling over kale. Roll pork into a tight
cylinder. Wrap one layer of prosciutto around the roast. Tie roast
securely with kitchen twine in 1 inch intervals. Tuck fresh rosemary
twigs under twine, spacing apart.
Preheat oven to 400 degrees F. Place apples in a roasting pan. Melt 1
Tbls butter with 2 Tbsp EVOO in a large skillet. Brown all sides of
pork, about 5 minutes total, then set on top of apples in pan. Add
cider and 1/2 C water to skillet and bring to a boil, scraping up
browned bits. Pour mixture into roasting pan. Roast pork until meat
thermometer register 140 degrees (about 1 hour 40 minutes) let roast
rest for at least 20 minutes.
Put roast on a platter. Reserve apples from roasting pan; spoon off fat
from juices in pan. Place pan on top of stove over medium high heat.
Add chicken stock, pour in reserved mushroom liquid and cook,
scraping the bottom of the pan to release the brown bits, until slightly
thickened. Whisk in 2 tbsp butter and season to taste with salt and
pepper. Strain sauce, slice pork. Service sauce and apples alongside
pork.
Serving
Suggestions
Mash baked apples and serve as pork loin apple sauce side.
Originally Submitted
10/17/2016
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