Prosciutto Wrapped Pork Loin With Roasted Apples Food

HERBED PORK TENDERLOINS

Steps:

• Preheat the oven to 450 degrees F.
• Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
• Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.

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.

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-WRAPPED PORK LOIN WITH ROASTED APPLES

Steps:

• For filling:
• Place dried mushrooms and dried apples in separate small bowls. Add 1 cup boiling water to each bowl. Let mushrooms and apples soak until very soft, about 30 minutes. Strain mushrooms. Cover and chill soaking liquid (about 3/4 cup). Drain apples, discarding soaking liquid. Finely chop mushrooms and apples, combine in a small bowl, and set mushroom and apple mixture aside.
• Meanwhile, blanch kale in boiling salted water just until wilted, about 1 minute. Using tongs, transfer kale to a rimmed baking sheet. Refrigerate until cool. Remove any large, tough ribs.
• Melt butter in a large skillet over medium heat. Add onion; cook, stirring often, until soft and lightly golden, about 8 minutes. Add mushrooms and apples; cook, stirring occasionally, until flavors meld, about 5 minutes. Stir in garlic, thyme, and rosemary; cook for 1 minute. Add brandy and cook until liquid is absorbed, about 1 minute. Stir in 2 teaspoons salt and 1/2 teaspoon pepper. Transfer mixture to a bowl and let cool completely. Add ground pork and stir to combine well.
• For pork:
• To butterfly, put pork loin on a work surface with short end facing you. Holding a long, thin sharp knife parallel to work surface and beginning along one long side, cut 1/2" above underside of roast. Continue slicing inward, pulling back the meat with your free hand and unrolling the roast like a carpet, until the entire loin is flat. Cover with a sheet of plastic wrap. Using a meat mallet, pound to an even thickness.
• Uncover pork. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Place kale leaves on top of loin in an even layer, overlapping as needed and leaving a 1" border. Spread filling on top of kale. Roll pork into a tight cylinder. Wrap one layer of prosciutto around roast. Tie roast securely with kitchen twine in 1" intervals. Tuck rosemary sprigs under twine, spacing apart. DO AHEAD: Pork roast can be made 1 day ahead. Cover and chill. Let stand at room temperature for 1 hour before continuing.
• Preheat oven to 400°F. Place apples in a roasting pan. Melt 1 tablespoon butter with oil in a large skillet. Brown pork on all sides, about 5 minutes total, then set on top of apples in pan. Add cider and 1/2 cup water to skillet and bring to a boil, scraping up browned bits. Pour mixture into roasting pan. Roast pork until an instant-read thermometer inserted into center of loin registers 140°F (it will be cooked medium but still slightly pink), about 1 hour 40 minutes. Let roast rest for at least 20 minutes and up to 2 hours.
• 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, leaving any sediment behind, and cook, scraping bottom of pan to release any browned bits, until slightly thickened, about 5 minutes. Whisk in remaining 2 tablespoons butter and season to taste with salt and pepper. Strain sauce; slice pork. Serve sauce and apples alongside sliced pork.

MY CHRISTMAS DINNER PROSCIUTTO-WRAPPED PORK LOIN WITH ROASTED APPLES

Steps:

• Start with your filling. Soak the dried mushrooms with boiling water in a bowl for 30-40 mins until soft. Cut the onion and garlic into very small pieces and add them to your medium heated pan without any oil, let them get to the point where they are almost burnt, but not too much.(just to have an ever smokier flavor). Meanwhile, blanch your kale for 5 minutes in another pan on a medium heat, without adding any salt to not lose its color.
• Add your cut kale and white button mushrooms to your pan, followed by the dried mushrooms. Season with salt and pepper. Cook everything in your pan with the liquid that the dried mushrooms have been soaking in. If they have absorbed the liquid too soon feel free to add more water(or oil).
• Once they have absorbed that liquid, add your wine and apple sauce. Always taste, add salt and apple sauce if you want more saltiness or sweetness to your filling. Lastly, add your dried rosemary and stir.
• While the filling is cooking you can start with your pork. Cut the pork tenderloin to a flat surface which is fill-able(butterfly cut) or tell your butcher to do it. Season it with salt and pepper. Open a piece of cling film on a flat surface(i recommend a cutting board) and layer the prosciutto pieces on it. Make sure that every piece gets a little space under the previous one to have a balanced pork inside.
• Layer on top your pork, followed by your filling. Now to wrap the pork, pick up the cling film from the upper edge(lengthwise) and bring it to the other edge pushing your filling inside. When the 2 prosciutto edges have found each other, seal the cling film tightly and roll it to a cylinder. Tie the 2 ends of the cling film and let it set to gain its shape in the freezer for 30 minutes. Preheat your oven to 190 degrees Celsius.
• Meanwhile, cut your apples into big chunks and place them in the same tray of the pork. When the loin is set remove it from the cling film, place the rosemary springs on top and tie it with a string. Fry off in a pan on all sides with a bit of olive oil so that it can gain a brown color and be crunchy from the outside(no more than 5 mins).
• To finish,cook the pork with the apples for 35-40 mins if you have a thicker, bigger piece of pork or if you have 2 smaller loins cook for 20-25 mins, both on air. Leave to cool for at least 20 minutes and serve. Trust me, it will be mouth-watering and tempting...

PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH ROASTED FENNEL

Steps:

• Preheat oven to 425°F. Toss together fennel, onion, and 2 tablespoons oil on a large rimmed baking sheet. Season with salt and pepper. Roast for 5 minutes.
• Meanwhile, brush pork with mustard, dividing evenly. Sprinkle with thyme, dividing evenly. Wrap with prosciutto, dividing evenly and slightly overlapping the slices, until completely covered.
• Heat remaining tablespoon oil in a large skillet over medium-high heat. Add pork, prosciutto-seam sides down, and cook until golden brown, 2 to 4 minutes. Turn and cook until golden brown on second side, 2 to 4 minutes. Toss vegetables, then nestle pork among them. Roast until the internal temperature of pork on an instant read thermometer reaches 145°F, 10 to 15 minutes. Let pork rest for 5 minutes before slicing. Serve with vegetables alongside.

PORK TENDERLOIN WRAPPED IN PROSCIUTTO, WITH AN HERBED PAN SAUCE

Steps:

• Adjust your oven rack to the middle position and preheat your oven to 450. Line a baking sheet with foil and set a wire rack on top of it.
• Rinse and pat dry the pork tenderloin. Season with fresh cracked black pepper and overlay with thyme. Then wrap tenderloin in prosciutto.
• Heat 2 tblsp oil over medium heat in a skillet or braiser. Brown each side of your tenderloin, approximately 5-7 minutes per side. Transfer meat to wire rack set in foil lined baking sheet. Bake until meat registers 145 degrees, approximately 15-18 minutes.
• Meanwhile, deglaze pan used to brown tenderloin by pouring in the chicken stock. Bring to a simmer. Then whisk in the flour until sauce begins to thicken. Whisk in garlic, thyme, and lemon juice. Cook until sauce is desired thickness, whisking often (approx. 5-10 minutes). Off heat, stir in the chives and a dash of salt & pepper.
• Allow tenderloin to stand for a few minutes before slicing. Serve topped with pan sauce.

PROSCIUTTO WRAPPED PORK TENDERLOIN

Steps:

• Heat the butter in a skillet over medium heat. Once melted, add garlic, ½ the onion, fennel, sage and rosemary. Season with salt and pepper and saute, until softened, about 10-12 minutes. Deglaze with wine and let reduce, transfer to a bowl and mix in rice. Cool.
• Preheat the oven to 400 °F.
• Butterfly the pork loin by slicing parallel to your cutting board, and making a lengthwise cut into the pork, stopping short of the opposite side. Then open the pork like a book. Using a meat mallet, pound the meat to ¾-inch thickness.
• On a piece of parchment paper, arrange prosciutto slices in an overlapping fashion, as shown in the image above. Place sage leaves on top.
• Season the pork with salt and pepper and place on top of the prosciutto slices. Spread the stuffing over the meat, leaving a 1-inch border. Roll up the pork and tie in intervals with twine to secure. Tuck a rosemary sprig into the twine, on top of the pork loin.
• Toss the potatoes and remaining onions in a roasting pan together with the chopped rosemary, garlic and olive oil. Season with salt and pepper. Set the roast on top.
• Roast until the internal temperature reaches 145 degrees, 1 hour to 1 hour 15 minutes minutes.
• Slice the roast and serve alongside the potatoes.

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.

PROSCIUTTO-WRAPPED PORK LOIN WITH APPLE & RICE STUFFING

Steps:

• Preheat the oven to 400 °F.
• Butterfly the pork loin. To do so, hold the knife blade flat, so it's parallel to your cutting board, and make a lengthwises cuts into the side of the meat, at the center. Stop short of the opposite end and open the pork loin like a book. If necessary, pound the meat to an even thickness.
• Score the meat by making shallow slices in the top of the pork in a criss-cross pattern. Set aside.
• Combine the cooked Minute Rice; 1 peeled, cored, and chopped apple; 1/3 cup of chopped fennel; 3 minced cloves of garlic; 4 leaves of chopped sage; 1 sprig of chopped rosemary; the balsamic vinegar; and salt and pepper in a medium-sized bowl. Mix to combine. Set aside.
• On a piece of parchment paper, layer the 8-10 slices of prosciutto so that they slightly overlap and form an area big enough to cover the pork loin. Top with the remaining sage. Place the pork loin, scored-side up, on top of the prosciutto. Season the pork with salt and pepper.
• Top the pork loin with the rice stuffing and gently press down to pack the rice onto the pork.
• Fold the prosciutto at the bottom of the pork loin upward so that it's folded over the pork. Roll the pork upward to fully encase the rice.
• Tie the pork loin securely with butcher's twine. Tuck the remaining rosemary sprig into the twine, on top of the pork loin. If you have trouble with the butcher's twine, you can use toothpicks to secure the seam of the stuffed pork loin instead.
• Roughly chop the remaining apples, fennel bulb, onion, and celery and place them in a baking dish. Add in the remaining whole garlic cloves (paper removed) and toss with the oil. Place the pork loin on top of the apple and vegetable mixture.
• Roast the pork loin until cooked through to 140°F, approximately 40 minutes. If the prosciutto isn't crisp enough, simply transfer the pork loin to a baking sheet and broil for a few minutes, until darkened on top. Cut off the butcher's twine (or remove the toothpicks) and serve the pork loin warm with the apples and vegetables. Use drippings to make gravy, if desired.