This prosciutto wrapped pork loin is a beauty to behold and so incredibly easy to assemble. All that's required is a brief roast in the oven and you're set for a lovely Valentine's dinner or any special occasion that calls for a show stopping main.
Succulent pork wrapped in crispy prosciutto and flavored with herby pesto. Fabulous! I've kept this recipe brief enough for weeknight cooking and pull in some store bought ingredients to hasten everything along.
Prosciutto is slightly salty, super thin slivers of cured pork quite popular in Italy and now here as well. It's readily available everywhere wherever you find cured meats. Typically in your specialty deli section. When crisped in the oven, it's a lovely savory bite.
A good jarred pesto to the rescue here, but you can certainly make your own if you have a bit of time (not that pesto takes long at all). I love my pesto heavy on the olive oil so it's slightly runny.
As you form the loin, wrapping the salty prosciutto around it, some of the pesto you've placed between the layer of pork loin and prosciutto will seep out. That's perfect as then you can smear the excess one top of the loin before you place it in the oven.
Any juices that are left in the pan after your pork rests from it's roast time can be poured into a gravy boat and served alongside for additional drizzling,
Balsamic glaze is another shortcut ingredient here. You can, of course, make your own by simmering down balsamic to a thick, sticky glaze, but I love to keep this on hand for when I don't have that amount of time allotted to me. A great pantry staple!
Prosciutto Wrapped Pork Loin
Serves 4 1 1/2 pound pork loin, patted dry 4 ounces prosciutto 4 tablespoons pesto (I love Cucina & Amore Genovese Pesto) or homemade 1/2 teaspoon sea salt 1/2 teaspoon pepper (I like to use freshly ground for the punch) Large bunch arugula or other greens of your choice, like spring mix Balsamic glaze (I used store bought for this) Special tools: Parchment Paper Roasting tray/Baking Sheet Preheat oven to 425 degrees. On a sheet of parchment paper, lay out the prosciutto slices slightly overlapping one another. Place the pork loin on the prosciutto toward the bottom of the layers. Sprinkle pork loin with salt and pepper. Drizzle pesto over pork. Begin carefully rolling the prosciutto over the pork. Wiggle it back to the middle of the parchment sheet with the seem of the prosciutto facing the bottom to keep the bundle nice & tidy. As any pesto escapes from the pork, rub it over the top of the prosciutto wrapped loin. Place in oven and bake about 20 minutes or until a meat thermometer inserted into the thickest part registers 145 degrees. Remove from oven, loosely cover with foil and let rest 10 minutes. Slice slightly on the diagonal. To serve, place a bed of arugula on a plate, drizzle with balsamic glaze, top with the sliced pork loin and drizzle additional glaze over the pork. If juices have accumulated in your baking sheet, pour them into a gravy boat and serve alongside the pork for adding additional juices as you see fit.
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Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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