Prosciutto-Wrapped Pork Loin with Roasted Apples

A year ago I did something that many home cooks do each month. I cooked the cover of Bon Appetit magazine - a Prosciutto-Wrapped Pork Loin with Roasted Apples.  If you want to impress your family and friends with a Christmas Eve delight this is the recipe for you. It takes a bit of time, but is really pretty easy. I think the hardest part was butterflying the pork loin so that it is flat.  I let my engineering brained husband take on that task, but your butcher should be able to do it as well, or you can go to http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/09/how-to-roll-stuff-pork-loin.html for step-by-step photographs to learn how to do it yourself. Just make sure your knife is sharp and your fingers are out of the way.  The cool part is the loin can be stuffed, rolled and wrapped a day ahead before cooking.

         Prosciutto-Wrapped Pork Loin With Roasted Apples

 

Ingredients

Filling

• 1 ounce (1 cup) dried whole porcini mushrooms
• 2 ounces (3/4 cup) dried apples
• 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
• 1 pound ground pork

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

Ingredient info

Dried porcini are available at better supermarkets and at specialty foods stores and Italian markets.

Preparation

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 tsp. salt and 1/2 tsp. pepper. Transfer mixture to a bowl and let cool completely. Add ground pork and stir to combine well.
  
  

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 a 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.

Loin with kale leave 1" border

Filling for loin

Stuffed, rolled, wrapped and ready to go

• 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.
  
  
  I had a problem with the apples becoming mushy because of the long cooking time. When I cook this again I will pull the roast out after 20 minutes and then add the apples.
  
  
  Merry Christmas to you and your family.
  
  
  Life is good - enjoy!