Proscuitto Wrapped Pork Loin

We bought our first house about 3 miles down the same road from my husband’s parents’ house in the New York Catskills.  Beautiful house, wooded on about 3 acres, deer and the occasional bear passing through.  We decided not to rent it but to keep it as a furnished house we could always come home to on vacations from wherever we were assigned overseas.  Not long after we bought the house, my in-laws decided to sell theirs, move to Arizona for the winters and spend the summers in our house with the opportunity of seeing us when we came home.   My father-in-law would always have 2 or 3 clippings of food pictures and recipes that he had cut from magazines or the newspapers.  He would show each to me and say, “Doesn’t this look good, Rose?”  I always knew what that meant.  Time to go shopping and get in the kitchen! Like father like son.  On a visit, my husband brought a Bon Appetit magazine from October 2011 to show me with a fabulous picture of a pork loin, wrapped in proscuitto and roasted with apples.  Absolutely beautiful!  I couldn’t wait to try it.  The downside is that this recipe is very fiddly and takes time, even with me taking short cuts and changing several things.  But it is good and well worth the time!

Proscuitto Wrapped Pork Loin with Apples

1 pork loin, butterflied

Salt and pepper

1 head chard, whole leaves blanched

1 cup dried shitake mushrooms

3/4 cup dried apples

1 onion, minced

3 garlic cloves, minced

2 tbsp butter

1 1/2 tsp dried thyme

1 1/2 tsp dried rosemary

2 tbsp Calvados

2 tsp salt

1/2 tsp pepper

1 lb ground veal

3 ounces thinly sliced proscuitto

5 sprigs fresh rosemary

4 apples, quartered

1 cup hard cider

1/2 cup water

Pound the butterflied pork loin to an even thickness with a mallet.  Season with salt and pepper, then cover with the blanched chard leaves.  Set aside.

In two separate bowls, pour boiling water over the mushrooms and apples to soften for about 30 minutes.  Drain and finely chop together in food processor.

Cook the garlic and onion in the butter until the onion is soft.  Add the chopped mushrooms and apples, then continue to cook for about 5 minutes.  Stir in the thyme and rosemary, cooking for 1 minute.  Add the Calvados and cook for 1 minute.  Finally, add the 2 tsp of salt and 1/2 tsp pepper, blending well.  Set aside and allow to cool completely, then blend in the ground veal.  Spread the stuffing on top of the chard leaves and tightly roll the pork loin.  Wrap the rolled pork with proscuitto and tie with kitchen string.  Tuck rosemary springs underneath the string.

Place the quartered apples in a roasting pan, top with rolled roast and pour the cider and water into the pan.  Roast for 30 minutes at 450 degrees F.  Lower the oven to 350 degrees F and continue to cook for 1 hour.

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, Main dishes, Recipes and tagged , , , , , , , . Bookmark the permalink.

31 Responses to Proscuitto Wrapped Pork Loin

  1. This looks killer! Great Post

  2. Pork loin is getting some serious wordpress love at the moment. Nice story, Rosemary. I hope that this trend began because of me, I like to think it – even if it probably isn’t true :D. Great recipe.

  3. bellacorea says:

    I’m a big fan of proscuitto and also love to cook pork dish with apple! Your recipe is perfactly for me! hahaha Thank you for sharing this recipe!

  4. Jennifer says:

    Sounds and looks delicious! I will be giving the recipe a try some time! 🙂

  5. Carrie says:

    This is absolutely beautiful! The entire meal looks amazing. I just bought a pork loin for another recipe, but next time around I hope to try this one out.

  6. Looks like your hard work paid off…this looks almost too pretty to eat…almost!

  7. ceciliag says:

    This looks and sounds divine, and I am really looking froward to trying it.. lovely.. c

  8. Michelle says:

    Great story. Beautiful photos (of course, that goes without saying). But I especially love the “very fiddly” description.

  9. Anastasia says:

    Your men are smart! 😉 These look amazing!

  10. Wow, wow, wow. Everything you touch becomes gourmet. You’re like the foodie Midas.

  11. Tessa says:

    Looks wonderful! I love the idea of wrapping the pork loin in prosciutto.

  12. Ooh, I love the use of dried apples and chard in this. We eat pork loin a lot — I’ll have to experiment. Beautiful photos.

  13. Dianne says:

    This looks fabulous. I look on,, and regularly for great recipes. I only click on the pictures of food that not only look beautiful, but look like they are cooked by real people with real cooking talent. I have found that many of the pictures that meet my criteria belong to only a handful of bloggers, and you are one of these. Thanks and keep up the great cooking!

  14. Oh that looks fabulous. Really, really delicious.

    And it’s so cool that the question, “Doesn’t this look good, Rose?” is code for, “Let’s cook so I can eat it!”

  15. Leigh says:

    Oh my goodness, this looks heavenly. Good prosciutto di parma is delicous with pork loin, and transports me back to when I lived in Italy. Thanks for this, it’s a great idea for what to do with the pork loin I bought the other day!

  16. katyarich says:

    This looks FABULOUS, it is a recipe that I’ll make for sure….

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  19. Jules says:

    Im cooking two of these for a dinner party of ten people tomorrow night, I shall tell you how it turns out. Thank you for a great main course.

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