Filling
·
1 oz (1 cup) dried whole porcini mushrooms
·
2 oz (3/4 cup) dried apples
·
1 lb kale, bottom stems trimmed
·
2 tsp kosher salt plus more
·
2 Tbsp unsalted butter
·
1 C minced onion
·
1 Tbsp finely minced garlic
·
1 1/2 tsp dried thyme
·
1 1/2 tsp dried rosemary
·
2 Tbsp apple juice
·
1/2 tsp freshly ground black pepper
·
1/2 lb ground pork
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.
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.
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 tsp. salt and 1/2 tsp.
pepper. Transfer mixture to a bowl and let cool completely. Add ground pork and
stir to combine well.
Pork
·
1
(trimmed) 2 1/2 to 3-lb. pork loin
·
1 tsp kosher salt plus more for seasoning
·
1/2 tsp freshly ground black pepper plus more
for seasoning
·
3 oz thinly sliced prosciutto
·
5 sprigs rosemary
·
4 medium apples (such as Granny Smith or Fuji),
quartered, or 8 small apples, halved
·
3 Tbsp unsalted butter, divided
·
2 Tbsp extra-virgin olive oil
·
1 C apple juice
·
1/2 C low-salt chicken stock
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.
Uncover pork. Season with 1 tsp. salt and 1/2 tsp. 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.
Preheat oven to 400 degrees F. Place apples in a roasting
pan. Melt 1 Tbsp. 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 degrees 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.
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 Tbsp. butter and season to taste with salt and pepper. Strain sauce; slice pork. Serve sauce and apples alongside sliced pork.
Source: http://pattietierney.blogspot.com/2011/09/prosciutto-wrapped-pork-loin-with.html
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