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Prosciutto-Wrapped Pork Loin with Roasted Apples

JulieJulie 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

servings:Makes 8
prep time:
day in advance
cook time:
60 minutes
total time:
Day 1: 1 hour, Day 2: 1.5 hours

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
Prosciutto-Wrapped Pork Loin with Roasted Apples photo
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