Roasted Prosciutto-Wrapped Pork Loin – Happy Christmas & New Year Party Recipe

  1. 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, reserving soaking liquid (about ¾ cup). Cover and chill liquid.
  2. Drain apples. Drain apples, discard soaking liquid. Finely chop mushrooms and apples, combine in a small bowl, and set mushroom and apple mixture aside.
  3. 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.
  4. Melt butter in a 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, rosemary; cook for 1 minute. Add brandy and cook until liquid is absorbed, about 1 minute. Stir in 2 teaspoons salt and ½ teaspoon pepper.
  5. Transfer mixture to a bowl and let cool. Add ground pork and stir to combine.


  1. Ask your butcher to trim and butterfly a pork loin for you. Unroll 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.
  2. Uncover pork. Season with 1 teaspoon salt and ½ teaspoon pepper. Place kale leaves on top of loin in an even layer overlapping as needed and leaving 1 inch border. Spread filling on top of kale. Roll pork into a tight cylinder. Warp one layer of prosciutto around roast. Tie roast securely with kitchen twine in 1 inch intervals. Tuck rosemary springs under twine, spacing apart. DO AHEAD: Pork roast can be assembled 1 day ahead. Cover and chill. Let stand at room temperature for 1 hour before continuing.
  3. Preheat oven to 400 degrees 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 ½ 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 degrees (it will be cooked medium but still slightly pink), about 1 hour and 40 minutes (check for doneness at 1h30). Let roast rest for at least 20 minutes and up to 2 hours.
  4. 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, scrapping bottom of pan to release any brown 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 pork.

Many thanks to Visit them for even more!

(*) The above content might be adopted from another website[s] - which remains their own copy rights for all information and images. Easyidea is a collector inspiration channel only and we really appreciate the hard working of origin blogger[s].

(**) If you are the owner and require a correction from us, OR interesting in marketing/selling on our site, please contact us here