PROSCIUTTO-WRAPPED PORK LOIN
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h20m
Yield 6 to 10 servings
Number Of Ingredients 18
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
Turn your weeknight dinner into a fancy affair with this easy pork tenderloin recipe.
Provided by hello angie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 50m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 293.8 calories, Carbohydrate 1.1 g, Cholesterol 86.3 mg, Fat 19.8 g, Protein 26 g, SaturatedFat 6.6 g, Sodium 900.3 mg
PORK TENDERLOIN WRAPPED IN PROSCIUTTO, WITH AN HERBED PAN SAUCE
This is a rather simple and fast dinner that will have your meat & potatoes hubby oohing and ahhing at you. It's a restaurant-quality, easy recipe that is sure to get rave reviews.
Provided by insubordinatehousew
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
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.
PORK WRAPPED IN SAGE AND PROSCIUTTO
Categories Roast Quick & Easy Pork Tenderloin Prosciutto Sage Gourmet
Yield Makes 6 to 8 main-course servings
Number Of Ingredients 8
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.
PORK TENDERLOIN ITALIANO
A pork tenderloin, stuffed with an olive, parmesan, and sun dried tomato filling, wrapped in prosciutto, and cooked to perfection. Need I say more?
Provided by Berts Kitchen Witch
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees.
- Spray a roasting pan with cooking spray lightly.
- Slice the pork tenderloin lengthwise down the center taking care NOT to cut all the way through.
- Open out the pork, and season all over with salt, and black pepper to taste.
- Lay the washed basil leaves, end to end, down through the middle of the cut in the pork.
- Mix together, the sun-dried tomato paste, the chopped black olives, the minced garlic, and the grated parmesan, in a bowl.
- Spread the resulting paste evenly, over the basil leaves, across the whole length of the center of the tenderloin.
- Press the tenderloin back together.
- Lay the prosciutto slices, side by side, with the edges overlapping by about 1/2 an inch.
- Place the whole stuffed tenderloin along one edge of the prosciutto, and roll, wrapping the prosciutto completely around the tenderloin.
- Place the tenderloin, seam side down in the roasting pan.
- Brush over all with olive oil.
- Bake at 375, for 30-40 minutes, until cooked through.
- Let stand for 10 minutes before slicing.
MY CHRISTMAS DINNER PROSCIUTTO-WRAPPED PORK LOIN WITH ROASTED APPLES
As a 17 year old, i was given the honor to create my own dinner for Christmas this year. This is a juicy, decadent pork loin, perfect for a family gathering or even a date. The saltiness from the prosciutto with the soft meat and the sweetness from the apples will surely create fireworks of flavor in every mouth... Enjoy it with hasselback potatoes, rice or if you are a veggie lover some buffalo cauliflower(or any other sauce that isn't salty). Make sure you have some bread to absorb all of the golden sauce that your pork leaves in your plate!(yum)
Provided by Carla Momjian
Time 1h20m
Yield Serves 4
Number Of Ingredients 26
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...
More about "prosciutto wrapped pork tenderloin food"
PROSCIUTTO WRAPPED PORK TENDERLOIN - LAUGHING SPATULA
From laughingspatula.com
4.2/5 (82)Calories 258 per servingCategory Dinner, Main Course
PROSCIUTTO-WRAPPED PORK TENDERLOIN | WILLIAMS SONOMA
From williams-sonoma.com
Servings 4Total Time 50 mins
PROSCIUTTO WRAPPED PORK TENDERLOIN NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH ROASTED FENNEL
From countryliving.com
HOLIDAY PROSCIUTTO-WRAPPED PORK TENDERLOIN RECIPE | TRAEGER GRILLS
From traeger.com
PROSCIUTTO WRAPPED PORK TENDERLOIN - SEASONS AND SUPPERS
From seasonsandsuppers.ca
PROSCIUTTO WRAPPED PORK TENDERLOIN RECIPES - ALL INFORMATION …
From therecipes.info
PROSCIUTTO-WRAPPED PORK TENDERLOIN | FIRE & SMOKE SOCIETY RECIPES
From fireandsmokesociety.com
PROSCIUTTO-WRAPPED PORK TENDERLOIN | IGA RECIPES
From iga.net
SMOKED PORK TENDERLOIN: PROSCIUTTO WRAPPED WITH MAPLE GLAZE
From smokedbbqsource.com
PROSCIUTTO WRAPPED PORK TENDERLOIN - ONTHEMARC EVENTS
From onthemarcevents.com
PROSCIUTTO WRAPPED PORK TENDERLOIN RECIPE FOR CANDIDA
From femininehealthclub.com
PROSCIUTTO-WRAPPED PORK TENDERLOIN RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
PORK LOIN STUFFED WITH PESTO AND PROSCIUTTO - FOOD & WINE
From foodandwine.com
PORK TENDERLOIN WRAPPED IN PROSCIUTTO WITH BEANS - JERNEJ KITCHEN
From jernejkitchen.com
PROSCIUTTO WRAPPED PORK TENDERLOIN - MEALPLANNERPRO.COM
From mealplannerpro.com
PROSCIUTTO WRAPPED STUFFED PORK TENDERLOIN
From recipeschoice.com
AIR FRYER PROSCIUTTO-WRAPPED PORK TENDERLOIN - LEITE'S CULINARIA
From leitesculinaria.com
PROSCIUTTO WRAPPED GRILLED PORK TENDERLOIN RECIPE
From ilovegrillingmeat.com
PROSCIUTTO-WRAPPED BEEF TENDERLOIN WITH ROSEMARY, GARLIC ... - RECIPES
From more.ctv.ca
RECIPES PROSCIUTTO-WRAPPED PORK TENDERLOIN | SOSCUISINE
From soscuisine.com
PROSCIUTTO WRAPPED PORK LOIN | PORK TENDERLOIN RECIPES, RECIPES ...
From pinterest.ca
PROSCIUTTO WRAPPED GRILLED PORK TENDERLOIN RECIPE - FOOD NEWS
From foodnewsnews.com
PROSCIUTTO WRAPPED PORK TENDERLOIN - FILIPPO BERIO
From filippoberio.com
PROSCIUTTO-WRAPPED PORK TENDERLOIN | PORK RECIPES | WEBER BBQ
From weber.com
CARRABBA'S PROSCIUTTO WRAPPED PORK TENDERLOIN NUTRITION FACTS
From fastfoodnutrition.org
INA GARTEN PROSCIUTTO PORK TENDERLOIN - THERESCIPES.INFO
From therecipes.info
HERBED PORK TENDERLOINS WITH APPLE CHUTNEY - BAREFOOT …
From barefootcontessa.com
PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH CRISPY SAGE
From worldrecipes.org
PORK TENDERLOIN PEACH - THERESCIPES.INFO
From therecipes.info
PROSCIUTTO WRAPPED PORK TENDERLOIN - SUPPER PLATE-DELICIOUS …
From supperplate.com
PROSCIUTTO-STUFFED PORK TENDERLOIN - RICARDO
From ricardocuisine.com
PROSCIUTTO WRAPPED PORK TENDERLOIN | JANE FOOD #PORK …
From pinterest.ca
PROSCIUTTO WRAPPED PORK TENDERLOIN - PLATINGS + PAIRINGS
From platingsandpairings.com
PROSCIUTTO-WRAPPED PORK TENDERLOIN - FOOD NEWS
From foodnewsnews.com
PROSCIUTTO & SPINACH STUFFED PORK TENDERLOIN - FOOD CHANNEL
From foodchannel.com
PROSCIUTTO WRAPPED PORK TENDERLOIN BAREFOOT CONTESSA RECIPES
From recipeshappy.com
PANCETTA WRAPPED PORK TENDERLOIN | ITALIAN FOOD FOREVER
From italianfoodforever.com
PROSCIUTTO WRAPPED PORK TENDERLOIN - CREATE THE MOST AMAZING …
From recipeshappy.com
PORK TENDERLOIN WRAPPED IN PROSCIUTTO - KITCHEN DIVAS
From kitchendivas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love