Greek Stuffed Prosciutto Fig Jam Pork Loin Roll Recipe 45 Food

PROSCIUTTO-WRAPPED PORK LOIN

Steps:

• Combine the parsley, sage, mustard and shallot in a mini food processor and pulse until coarsely chopped and combined. Add the olive oil and blend to form a paste. Season with salt and pepper.
• Season the pork loin with salt and rub the paste all over it. Lay the prosciutto slices on a piece of parchment paper, shingled in 2 overlapping rows to form a 12-inch square. Place the pork loin in the middle of the prosciutto square. Using the parchment to help you roll, roll the prosciutto up over the loin, pressing firmly to adhere the prosciutto to the loin. Continue to roll until the entire pork loin is tightly covered in prosciutto (the prosciutto should overlap itself). Refrigerate at least 1 hour, preferably overnight.
• In a small saucepan, bring the sugar, maple syrup, BBQ sauce, star anise, cinnamon stick, orange zest and jalapeño to a simmer. Let cool to room temperature, or overnight in the fridge.
• When you're ready to roast the pork, preheat the oven to 425 degrees F.
• Place the butter, garlic and rosemary in a large, ovenproof saute pan and heat over medium-low heat until the butter is melted, about 2 minutes. Lay the prosciutto-wrapped loin in the pan seam-side down. Roast until an instant-read thermometer inserted in the center of the loin reads 120 degrees F, 30 to 40 minutes.
• Brush the glaze on the loin and continue to roast to 135 degrees F for medium, 10 to 15 minutes more. Allow the meat to rest before slicing, then spoon the pan juices over the pork slices.

ROASTED FIGS AND PROSCIUTTO

Steps:

• Preheat the oven to 425 degrees F.
• Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
• Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.

GREEK STUFFED PROSCIUTTO & FIG JAM PORK LOIN ROLL RECIPE - (4/5)

Steps:

• Lay the butterflied pork loin roast flat and season with kosher salt & fresh cracked black pepper. Spread an even layer of fig jam (I used about 3/4 of a jar) evenly over the pork loin roast, leaving about a 1-inch edge (to allow for rolling). Sprinkle the thinly sliced garlic on top. Reduce the garlic to one clove, if you don't want it to dominate the overall flavor-- 2 cloves is a lot! Add the prosciutto slices on top. Sprinkle or lay feta cheese on top. If you are using frozen, thawed spinach (which I did), be sure that it is squeezed very dry. You can use a tea towel or I use a potato ricer to do this job. Fresh spinach will make an even prettier presentation, if you have it. Carefully roll the pork loin and tie with kitchen string. In an ovenproof large and deep skillet, heat enough olive oil to lightly coat the skillet. Sear the roast for about 3 to 4 minutes per side until crispy and golden. Note: Once I did this, I allowed the meat and pan to cool and then set it, covered, in the refrigerator. The next evening, I brought this to room temperature for about an hour, and then proceeded to roasting. Preheat the oven to 425°F. Set the entire skillet into the oven and roast for about 45 minutes or until the internal temperature reaches 165°F. Remove the roast from the pan, loosely cover with foil and allow to rest for about 15 minutes. PAN SAUCE: On Medium-High, bring the drippings in the skillet to be very hot. Carefully add the Ruby Red Port Wine into the pan, scraping off the browned bits on the bottom. Add the chicken stock and allow the sauce to reduce to almost half (about 10 minutes or so). Remove the pan from the heat and whisk in the unsalted butter. Taste and add more salt & pepper, if desired. TO PLATE: Remove the kitchen twine and slice roughly 1-inch thick. Drizzle the pan sauce around the pork and a little on top. Perfect side dish would be a nice Orzo, with a little olive oil or roasted asparagus.

PORK LOIN WITH FIG AND PORT SAUCE

Steps:

• For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
• For the pork: Preheat the oven to 425 degrees F.
• Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
• Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
• Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

ROAST PORK LOIN WITH FIG AND PROSCIUTTO STUFFING

Steps:

• Pound pork loin to even 1 inch thickness with mallet.
• Add pork to the brine mixture, cover bowl with plastic wrap and refrigerate until fully seasoned, about 1 1/2 hours.
• Remove pork from brine, rinse and dry pork thoroughly with paper towels.
• If not brining season both sides with optional seasoned salt the one posted or any you favor.
• Line shallow roasting pan with foil and position flat wire rack over foil and set aside.
• Lay pork fat side down.
• Place the figs and prosciutto on the butterflied pork.
• Roll the meat jellyroll style over the stuffing and fasten with butcher's twine.
• Place the stuffed roast on rack, rub garlic and rosemary evenly over exposed surface of meat and sprinkle with olive oil.
• Roast 20 minutes at 450 degrees.
• Remove roast from oven and brush exposed surface with optional warmed fig jam or baste with the juices in bottom of pan.
• Return roast to oven and roast 25 minutes longer. Glaze should be nicely browned and internal temperature should register 145 degrees. Please do not overcook.
• Let rest 10 minutes, cut off twine, slice and serve with pan juices.