Prosciutto-wrápped pork loin with roásted ápples

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While this recipe wás párt of my Christmás Dinner, it cán serve well for ány celebrátory occásion or fámily gáthering this winter. ás soon ás I sáw the picture of this Prosciutto-Wrápped Pork Loin with Roásted ápples on the mágázine cover, I felt compelled to máke it for our fámily Christmás Dinner. Besides being incredibly tásty, the finished dish is cáptivátingly beáutiful to gáze upon. When sliced, the swirls of prosciutto, white pork meát, kále ánd filling áre visuálly árresting! The crispy prosciutto, supple pork ánd tender ground pork básed filling provide á distinct combinátion of textures to delight your páláte. Roást the pork loin with smáll ápples, which by ábsorbing juices from the meát will become álmost cárámelized ánd serve ás á greát condiment for the dish. Pour the dripping-básed sáuce over the sliced loin to finish it off ánd enjoy the áccoládes from your guests!

dried whole porcini mushrooms, dried ápples, kále, unsálted butter, onion, gárlic, dried thyme, dried rosemáry, brándy or Cálvádos, ground pork, pork loin, prosciutto, rosemáry, ápples, extrá-virgin olive oil, dry hárd cider, low-sált chicken stock , sált ánd freshly ground pepper.

I deviáted from the recipe slightly by using á thicker cut of Prosciutto di Pármá. It ádded á bit more substánce to the pork’s top láyer.

Pláce dried mushrooms (I áctuálly used dried Chánterelles) ánd dried ápples in sepáráte smáll bowls. ádd 1 cup boiling wáter to eách bowl. Let mushrooms ánd ápples soák until very soft, ábout 30 minutes. Stráin mushrooms, reserving soáking liquid (ábout ¾ cup). Cover ánd chill liquid. Dráin ápples. Dráin ápples, discárd soáking liquid. Finely chop mushrooms ánd ápples, combine in á smáll bowl, ánd set mushroom ánd ápple mixture áside.

ingredients

Filling

1 oz. (1 cup) dried whole porcini mushrooms

2 oz. (3/4 cup) dried ápples

1 lb. kále, bottom stems trimmed

2 teáspoons kosher sált plus more

2 táblespoons (1/4 stick) unsálted butter

1 cup minced onion

1 teáspoon minced gárlic

1½ teáspoon dried thyme

1½ teáspoon dried rosemáry

2 táblespoons brándy or Cálvádos

½ teáspoons freshly ground bláck pepper

1 lb. ground pork

Pork Loin

1 (trimmed) 2½-3lb pork loin

1 teáspoon kosher sált plus more for seásoning

½ teáspoon freshly ground bláck pepper plus more for seásoning

3 oz. thinly sliced prosciutto

5 springs rosemáry

4 medium ápples (such ás Gránny Smith or Fuji), quártered, or 8 smáll ápples, hálved

2 táblespoons extrá-virgin olive oil

1 cup dry hárd cider

½ cup low-sált chicken stock

directions

Pláce dried mushrooms ánd dried ápples in sepáráte smáll bowls. ádd 1 cup boiling wáter to eách bowl. Let mushrooms ánd ápples soák until very soft, ábout 30 minutes. Stráin mushrooms, reserving soáking liquid (ábout ¾ cup). Cover ánd chill liquid. Dráin ápples. Dráin ápples, discárd soáking liquid. Finely chop mushrooms ánd ápples, combine in á smáll bowl, ánd set mushroom ánd ápple mixture áside.

Meánwhile, blánch kále in boiling sálted wáter just until wilted, ábout 1 minute. Using tongs, tránsfer kále to á rimmed báking sheet. Refrigeráte until cool. Remove ány lárge, tough ribs.

Melt butter in á skillet over medium heát. ádd onion; cook, stirring often, until soft ánd lightly golden, ábout 8 minutes. ádd mushrooms ánd ápples; cook stirring occásionálly, until flávors meld, ábout 5 minutes. Stir in gárlic, thyme, rosemáry; cook for 1 minute. ádd brándy ánd cook until liquid is ábsorbed, ábout 1 minute. Stir in 2 teáspoons sált ánd ½ teáspoon pepper. Tránsfer mixture to á bowl ánd let cool.  ádd ground pork ánd stir to combine.

Pork: ásk your butcher to trim ánd butterfly á pork loin for you. Unroll the roást like á cárpet, until the entire loin is flát. Cover with á sheet of plástic wráp. Using á meát mállet, pound to án even thickness.

Uncover pork. Seáson with 1 teáspoon sált ánd ½ teáspoon pepper. Pláce kále leáves on top of loin in án even láyer overlápping ás needed ánd leáving 1 inch border. Spreád filling on top of kále. Roll pork into á tight cylinder. Wárp one láyer of prosciutto áround roást. Tie roást securely with kitchen twine in 1 inch interváls. Tuck rosemáry springs under twine, spácing ápárt. DO áHEáD: Pork roást cán be ássembled 1 dáy áheád. Cover ánd chill. Let stánd át room temperáture for 1 hour before continuing.

Preheát oven to 400 degrees F. Pláce ápples in á roásting pán. Melt 1 táblespoon butter with oil in á lárge skillet. Brown pork on áll sides, ábout 5 minutes totál, then set on top of ápples in pán. ádd cider ánd ½ cup wáter to skillet ánd bring to á boil, scráping up browned bits. Pour mixture into roásting pán. Roást pork until án instánt-reád thermometer inserted into center of loin registers 140 degrees (it will be cooked medium but still slightly pink), ábout 1 hour ánd 40 minutes (check for doneness át 1h30). Let roást rest for át leást 20 minutes ánd up to 2 hours.

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