Prosciutto-Wrapped Pork Loin with Roasted Apples
- prep time:
- day in advance
- cook time:
- 60 minutes
- total time:
- Day 1: 1 hour, Day 2: 1.5 hours
Makes 8
Julie Carmann
This was the last grand meal that Julie & Marcia cooked together on October 21, 2011. Great for a fancy birthday dinner for a good friend (like Kerry). I recommend prepping the pork a day in advance, then take it out of the fridge a little early & cook the day of your event. Recipe courtesy Bon Appetit
ingredients
- Filling:
- 1 ounce (1 cup) dried whole porcini mushrooms
- 2 ounces (3/4 cup) dried apples
- 1 pound kale, bottom stems trimmed (spinach also works if you can’t find kale)
- 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 pound pork loin (if you have a good butcher, ask him to butterfly it for you)
- 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
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