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Prosciutto-Wrapped Pork Loin with Roasted Apples

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Introduction

Discover the delightful fusion of savory pork and sweet apple in this Prosciutto-Wrapped Pork Loin with Roasted Apples recipe. Perfect for a sophisticated dinner party, it combines traditional flavors with modern cooking techniques to create a dish that’s both elegant and delicious.

Tips for this Recipe

  • Ensure the pork loin is fully thawed before beginning preparation to maintain even cooking.
  • Use high-quality ingredients, such as fresh apples and premium prosciutto, for the best flavor.
  • Allow the roasted apples to rest off the heat briefly after removing them from the oven before serving to retain their texture.

Why you will love this recipe

This Prosciutto-Wrapped Pork Loin with Roasted Apples is a culinary celebration that appeals to the senses. The rich, umami flavor of prosciutto complements the succulent pork perfectly while the natural sweetness and crisp texture of roasted apples offer a refreshing contrast.

Ingredients

  1. 1 ounce (1 cup) dried whole porcini mushrooms
  2. 2 ounces (3/4 cup) dried apples
  3. 1 pound kale, bottom stems trimmed
  4. 2 teaspoons kosher salt plus more
  5. 2 tablespoons (1/4 stick) unsalted butter
  6. 1 cup minced onion
  7. 1 tablespoon finely minced garlic
  8. 1 1/2 teaspoons dried thyme
  9. 1 1/2 teaspoons dried rosemary
  10. 2 tablespoons brandy or Calvados
  11. 1/2 teaspoon freshly ground black pepper
  12. 1 pound ground pork
  13. 1 (trimmed) 2 1/2-3 pound pork loin
  14. 1 teaspoon kosher salt plus more for seasoning
  15. 1/2 teaspoon freshly ground black pepper plus more for seasoning
  16. 3 ounces thinly sliced prosciutto
  17. 5 sprigs rosemary
  18. 4 medium apples (such as Granny Smith or Fuji), quartered, or 8 small apples, halved
  19. 3 tablespoons unsalted butter, divided
  20. 2 tablespoons extra-virgin olive oil
  21. 1 cup dry hard cider
  22. 1/2 cup low-salt chicken stock

Adviced equipments

  • Chef’s Knife (High-Quality Stainless Steel) – Ideal for slicing, dicing, and chopping ingredients with precision.
  • Cutting Board (Bamboo & Silicone Combo) – Provides a stable surface for cutting meats and fruits safely.
  • Roasting Pan Set (Oven-Safe Aluminum) – Offers ample space for even roasting with an included rack.
  • Apple Corer and Peeler (Multi-Function) – Simplifies preparing apples by removing cores and peeling efficiently.
  • Digital Meat Thermometer (Instant Read) – Ensures pork loin reaches safe internal temperatures without overcooking.
  • Baking Sheet (Non-Stick with Silicone Edges) – Useful for roasting apples or dishes that don’t require a deep bake.
  • Oven Mitts (Fire Resistant & Thermal Protective) – Essential for safely handling hot cookware.
  • Food Scale (Digital Precision) – Helps in precise measurement of ingredients.

Fun Facts about the Recipe

1. The combination of dried porcini mushrooms and roasted apples adds depth to the flavor profile, bringing a woodsy earthiness that balances the richness of prosciutto.
2. Originating from Italian cuisine, this recipe showcases how traditional ingredients can be elevated through thoughtful preparation and presentation techniques.

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Prosciutto-Wrapped Pork Loin with Roasted Apples

Prosciutto-Wrapped Pork Loin with Roasted Apples

amanda

Equipment

  • Chef's Knife (High-Quality Stainless Steel) - Ideal for slicing, dicing, and chopping ingredients with precision.

  • Cutting Board (Bamboo & Silicone Combo) - Provides a stable surface for cutting meats and fruits safely.

  • Roasting Pan Set (Oven-Safe Aluminum) - Offers ample space for even roasting with an included rack.

  • Apple Corer and Peeler (Multi-Function) - Simplifies preparing apples by removing cores and peeling efficiently.

  • Digital Meat Thermometer (Instant Read) - Ensures pork loin reaches safe internal temperatures without overcooking.

  • Baking Sheet (Non-Stick with Silicone Edges) - Useful for roasting apples or dishes that don't require a deep bake.

  • Oven Mitts (Fire Resistant & Thermal Protective) - Essential for safely handling hot cookware.

  • Food Scale (Digital Precision) - Helps in portion control and following recipes accurately.

  • Mixing Bowls (Set of 3, Glass & Stainless Steel) - Versatile for mixing ingredients and storing prepped items.

  • Vegetable Peeler (Swivel Blade, Ergonomic Design) - Although not directly used in the recipe, useful for peeling vegetables.

Ingredients

  • 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

  • 1 (trimmed) 2 1/2-3 pound 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.

Instructions

1

Instruction 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. 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.
2

Instruction 2

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.
3

Instruction 3

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 teaspoons salt and 1/2 teaspoon pepper. Transfer mixture to a bowl and let cool completely. Add ground pork and stir to combine well.
4

Instruction 4

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.
5

Instruction 5

Uncover pork. Season with 1 teaspoon salt and 1/2 teaspoon 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.
6

Instruction 6

Preheat oven to 400°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 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°F (it will be cooked medium but still slightly pink), about 1 hour 40 minutes. Let roast rest for at least 20 minutes and up to 2 hours.
7

Instruction 7

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 tablespoons butter and season to taste with salt and pepper. Strain sauce; slice pork. Serve sauce and apples alongside sliced pork.
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