Pork Wrapped In Sage And Prosciutto Food

PORK LOIN WITH PROSCIUTTO, FONTINA, AND SAGE

Steps:

• 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 45 minutes to 1 hour, or until internal temperature reaches 145 degrees F.
• Remove roast from oven and let rest 10 minutes. Remove twine. Slice roast and arrange on serving platter. Serve drizzled with any pan juices.

PORK LOIN WITH PROSCIUTTO, FONTINA, AND SAGE

Steps:

• 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 45 minutes to 1 hour, or until internal temperature reaches 145 degrees F.
• Remove roast from oven and let rest 10 minutes. Remove twine. Slice roast and arrange on serving platter. Serve drizzled with any pan juices.

PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH CRISPY SAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
• Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
• Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
• Slice tenderloin and serve with crispy sage leaves.

PROSCIUTTO PORK FILLET

Steps:

• Preheat the oven to 220°C/425°F/gas 7. Pour the milk into a blender, grate in most of the cheese, add just 10 pieces of gnocchi and a pinch of black pepper, and blitz until smooth to make a sauce. Put the remaining gnocchi and the peas into a 26cm non-stick ovenproof frying pan, place on a medium heat, pour over the sauce and bring to the boil. Meanwhile, lay out a 50cm sheet of greaseproof paper, lay over the prosciutto slices side by side, slightly overlapping, then spread the pesto all over them. Trim the pork of any sinew, rub it all over with a pinch of black pepper, lay it across one end of the prosciutto and use the paper to help you roll it up, wrapping the pork in the prosciutto. Sit it on an oiled baking tray. Finely grate the remaining cheese over the gnocchi, then carefully transfer the pan to the oven. Place the pork at the bottom of the oven and cook both for 30 minutes.
• About 5 minutes before the time is up, take the pork tray out of the oven and use the sage as a brush to baste the pork with the juices from the tray, then carefully tear the sage leaves over the pork and return to the oven for the remaining time. Remove to rest for 5 minutes, leaving the gnocchi in the oven, then serve the pork and gnocchi together, spooning any remaining tray juices over the pork

PORK CHOPS SALTIMBOCCA

Steps:

• Preheat the oven to 425 degrees F. Season the pork with salt and pepper. Top each chop with a sage leaf, then wrap in 2 slices prosciutto. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chops, sage-side down, and cook, turning once, until the prosciutto is crisp, 8 to 10 minutes. Transfer to a baking sheet, reserving the skillet, and roast until a thermometer inserted sideways into the center of a chop registers 145 degrees F, about 8 minutes. Top each with a slice of provolone; return to the oven until the cheese melts, 1 to 2 minutes. Meanwhile, put the spinach in a microwave-safe bowl; add the remaining 1 tablespoon olive oil, 1 tablespoon water and a pinch of salt. Cover with plastic wrap and microwave until wilted, 3 minutes; drain. Drizzle with half of the lemon juice and season with salt and pepper. Heat the reserved skillet over medium heat; add the shallot and cook, stirring, until soft, 3 minutes. Add the broth and simmer until reduced by half. Stir in the remaining lemon juice and season with salt and pepper. Divide the pork among plates; drizzle with the shallot sauce. Serve with the spinach and lemon wedges.

PORK TENDERLOIN WRAPPED IN PROSCIUTTO

Steps:

• Preheat your oven to 425 degrees. Prepare a rimmed baking sheet with tinfoil and a rack, lightly coated in cooking spray. Set aside.
• On a clean work surface overlap your prosciutto slices side by side. Wash and prepare your pork tenderloin. Remove excess fat and dry your pork tenderloin with paper towel. Place your pork tenderloin across the prosciutto, a few inches from the edges of all the slices.
• Sprinkle pepper and place minced garlic across the top of your pork tenderloin.
• Pick up all of the ends of the prosciutto at once and wrap your prosciutto around your pork tenderloin, as tightly as possible.
• Transfer your tenderloin, seam side down, to your prepared baking sheet.
• Bake for 25 minutes and turn the oven off, leaving the meat inside the oven.
• After 5 more minutes in the oven remove tenderloin and let rest for at least 5 more minutes before slicing. Serve and enjoy!

SAGE & PROSCIUTTO PORK WITH RICH MUSHROOM RAGOUT

Steps:

• Prepare Ahead: Cut each tenderloin in half and split almost in half down length. Open out the pork and bat out with a rolling pin. Put 3 slices of prosciutto overlapping lengthwise on a board and put one pork tenderloin on top. Season all over with salt and pepper, put three sage leaves on top and sprinkle with a little lemon juice. Roll up like a swiss roll and tie with two pieces of string or secure with cocktail sticks. Repeat with the remaining pork. Put in a roasting tin, cover and chill for up to 24 hours until ready to cook.
• Peel and finely chop the shallots. Tip the dried mushrooms into a measuring jug and pour over boiling water to reach the 300ml/1⁄2 pint mark. Leave for 20 minutes. Heat the oil in a pan, add the shallots and gently cook for 5 minutes without colouring. Drain the mushrooms, reserving the soaking liquid, chop and add to the pan with the fresh mushrooms. Season and cook until the mushrooms are softened, about 5 minutes.
• Splash in the Marsala and cook until the liquid is almost gone. Add the soaking liquid, tomato purée, salt and pepper and bubble up for 2 minutes. Set aside for up to 2 hours until ready to serve.
• On the day: Preheat the oven to 190C/Gas 5/fan oven 170C. Roast the pork rolls for 25-30 minutes, until the prosciutto is crisp and the pork feels firm to the touch. Gently reheat the mushroom ragout then serve each pork parcel, cut in half with a little mushroom ragout on the side. Scatter over a little chopped parsley.

PROSCIUTTO-WRAPPED PORK TENDERLOIN AND POTATOES

Steps:

• Pre-heat oven to 425° with rack in centre of oven.
• Remove fat and silverskin from pork tenderloin. Tuck thin end of tenderloin underneath. Place sage leaves on top of pork, evenly spaced along the meat. Add some freshly ground pepper BUT DO NOT SALT! (The prosciutto will take care of the salting here!). Take one piece of prosciutto and lay it over-top of one of the sage leaves, tucking the ends underneath. Repeat with another slice of prosciutto, being sure to cover the sage. Use 2 or 3 slices of prosciutto as needed to cover more of the pork. Place pork in the centre of an oven-safe skillet or baking dish. Brush the top of the pork/prosciutto with olive oil and brush the empty sides of the pan with olive oil as well.
• Cut potatoes in half and distribute on either side of the pork. Try not to over-load the pan or the potatoes won't brown as well. Sprinkle with a bit of salt and pepper and if desired, arrange the potatoes cut-side down in the pan for best browning.
• Place in to pre-heated oven and cook for approximately 25 minutes or until internal temperature of meat is about 150° (time will depend on the size of your tenderloin). When meat has reached this temperature, remove from oven. Move rack up one position and turn on the broiler. Place skillet back in the oven and allow to cook under the broiler for a few minutes until the prosciutto crisps up. Remove from oven and let pork stand for at least 5 minutes before cutting/eating.
• If making the pan sauce: Remove pork to a cutting board and tent loosely with foil and using a slotted spoon (to keep as much of the pan juices in the pan as possible), remove the potatoes to a bowl. Set aside. Place skillet on to a burner, over medium-high heat. Add the wine and shallots and using a wooden spoon, scrape the bottom of the pan to loosen any browned bits. Cook until shallots have softened and are starting to take on a golden colour and wine has mostly evaporated. Add chicken stock, mustard, sage and cream and allow to cook, until reduced by 1/Taste and add salt and freshly ground pepper, to taste. Serve over pork or on the side.
• *Note: If you are avoiding dairy, simply skip the cream and instead, add 2 tsp. of cornstarch (or arrowroot/tapioca starcto the chicken stock before adding to the pan. Cook until sauce thickens slightly.

BACON WRAPPED TENDERLOIN WITH SAGE AND LEMON

Steps:

• Season pork tenderloins with salt and black pepper.
• Heat oil in a skillet over medium-high heat. Cook tenderloins in hot oil until browned on each side, 3 to 5 minutes per side. Remove from heat and cool.
• Preheat oven to 380 degrees F (193 degrees C).
• Stir juice from 1/2 lemon, sage, and lemon zest together in a bowl until a paste forms; spread paste over each tenderloin.
• Wrap bacon strips around each tenderloin and place in a baking dish. Scatter apples around tenderloins and drizzle juice of 2 lemons over meat and apples.
• Cook pork in the preheated oven until apples are tender and pork is slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

GARLICKY PORK CUTLETS WITH PROSCIUTTO, LEMON, AND SAGE

Steps:

• Pat pork chops dry with paper towels. Lay 1 slice prosciutto on each chop. Cover chops with plastic wrap and, using meat pounder, pound each until 1/8 inch thick. Dredge cutlets in flour, shaking to remove excess flour.
• Heat 2 tablespoons oil in large skillet over medium-high heat until just smoking. Add half of cutlets, prosciutto side down, and cook until light golden brown on first side, about 3 minutes. Flip cutlets and cook until just cooked through, about 1 minute. Transfer to plate, tent with foil, and repeat with remaining oil and cutlets.
• Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add broth and simmer, scraping up browned bits with wooden spoon, until reduced by half, about 5 minutes. Add accumulated pork juices back to pan and whisk in lemon juice, sage, and butter. Season with salt and pepper and pour sauce over cutlets. Serve.

PORK WRAPPED IN SAGE AND PROSCIUTTO

Steps:

• Put oven rack in middle position and preheat oven to 425°F. Slightly overlap long sides of 6 prosciutto slices on work surface with short ends nearest you and scatter 8 sage leaves crosswise on top. Pat 1 pork tenderloin dry and sprinkle all over with 1/4 teaspoon salt and 1/8 teaspoon pepper. Put meat on top of sage across middle of prosciutto (tucking end of tenderloin underneath if very thin), then wrap prosciutto around pork to enclose. Wrap second tenderloin in same manner.
• Transfer tenderloins, seam sides down and 2 inches apart, to a small roasting pan and brush prosciutto all over with oil, then roast until thermometer inserted in center of meat registers 150°F, about 25 minutes. Transfer to a platter and let stand 10 minutes before slicing.