Monday, November 21, 2011

Prosciutto-Wrapped Pork Loin with Roasted Apples


I recently got to spend a week in Ottawa and Montreal visiting my two daughters, Kelsey and Taryn. It was definitely a dream trip for a mother as the three of us had lots of girl time to visit and catch up. The last day of my visit I decided to make dinner for Kelsey, as she had to work. She had a recent copy of Bon Appetit magazine with a yummy looking pork loin on the cover, so I thought it would be the prefect recipe to test out for K&K. After meeting Kelsey for a quick lunch, I headed to Byward Market in Ottawa to pick up a the necessary ingredients, and I was rewarded with some great prices and organic, local products. The actual recipe is very easy to follow and easy to make.  Kelsey's tiny kitchen proved to be the only challenge, but the final result was great. I really enjoyed the stuffing of kale, mushrooms, and apples. It was a wonderful combinations of flavors. This stuffed pork loin was delicious and elegant enough for serving to guests during the holiday season.

Prosciutto-Wrapped Pork Tenderloin with Roasted Apples
From Bon Appetit, October 2011

Filling
1 ounce (1 cup) dried whole porcini mushrooms
1 cup diced apple
1 pound kale, bottom stems trimmed
2 teaspoons kosher salt plus more
2 tablespoons (1/4 stick) unsalted butter
1 cup minced onion
1 tablespoon finely minced garlic
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried rosemary
2 tablespoons brandy or Calvados
1/2 teaspoon freshly ground black pepper

Pork
1 (trimmed) 2 1/2–3-lb. pork loin
1 teaspoon kosher salt plus more for seasoning
1/2 teaspoon freshly ground black pepper plus more for seasoning
3 ounces thinly sliced prosciutto
5 sprigs rosemary
4 medium apples (such as Granny Smith or Fuji), quartered, or 8 small apples, halved
3 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil
1 cup dry hard cider
1/2 cup low-salt chicken stock

Filling
Place dried mushrooms in a small bowl. Add 1 cup boiling water to the mushrooms. Let mushrooms soak until very soft, about 30 minutes. Strain mushrooms. Cover and chill soaking liquid (about 3/4 cup). 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 tsp. salt and 1/2 tsp. pepper. Transfer mixture to a bowl and let cool completely.

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 tsp. salt and 1/2 tsp. 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°. Place apples in a roasting pan. Melt 1 Tbsp. 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° (it will be cooked medium but still slightly pink), about 1 hour to 1 hour and 15 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 Tbsp. butter and season to taste with salt and pepper. Strain sauce; slice pork. Serve sauce and apples alongside sliced pork.


2 comments:

  1. Oops, I made a copy of changes in the recipe and I forgot to remind Kelsey to note them when she posted the recipe. I actually did not use the ground pork in the stuffing as I thought that the pork loin was enough meat. I also will make sure I use Fuji or Granny Smith apples the next time. I used a local Cortland apple which was recommended by the vendor and I felt it did not hold up well enough. They had great flavor but were mushy.

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