Pro­sciutto Wrapped Pork Loin with Cherry Cran­berry Pan Sauce

Clean Eating - - SALADS & SIDES -


In­fus­ing pork loin with zesty gar­lic-sage rub and wrap­ping it in pro­sciutto makes for a show­stop­ping en­trée that’s su­per-easy to make.

1¾ cups low-sodium chicken broth, di­vided ½ cup unsweet­ened cran­berry juice ½ cup frozen sour cher­ries 1 tbsp pure maple syrup 1¼ tsp ar­row­root starch

1 3-lb bone­less pork loin, fat trimmed to 1/8 inch thick 3 cloves gar­lic 1 tbsp fresh sage leaves, chopped (or 1 tsp ground sage) 2 tbsp olive oil, di­vided 1½ tsp ground black pep­per ¾ tsp sea salt 1¾ oz sliced pro­sciutto

1. Up to 3 days in ad­vance, make the sauce: In a small saucepan, com­bine ½ cup broth, juice, cher­ries and maple syrup and bring to a boil. Re­duce heat to medium-low and sim­mer for 3 min­utes. In a small bowl, mix ar­row­root with 1 tbsp wa­ter; add to sauce and sim­mer un­til thick­ened, 1 minute. Cool; store in an air­tight con­tainer in the fridge.

2. 1 day in ad­vance, prep the pork: Place pork loin fat side up on a cut­ting board and poke 12 slits about ½ inch deep all over roast with the tip of a par­ing knife. Finely chop gar­lic and sage to­gether and place in a small bowl. (If us­ing ground sage, finely chop gar­lic, place in a

small bowl and stir in the ground sage.) Mix in 1 tbsp oil, pep­per and salt. Stuff gar­lic mix­ture into slits and rub any re­main­ing over out­side of roast. Wrap pork com­pletely with slices of pro­sciutto, over­lap­ping slightly. Tie roast with butcher’s twine at ½-inch in­ter­vals. Wrap tightly in plas­tic and re­frig­er­ate.

3. 2 hours, 30 min­utes be­fore

serv­ing, re­move roast from re­frig­er­a­tor and let stand for 1 hour; pre­heat oven to 400°F. In a large oven­proof skil­let on medium-high, heat re­main­ing 1 tbsp oil. Add roast and brown on all sides, about 4 min­utes to­tal. Re­move from heat, add re­main­ing 1¼ cups broth to pan and trans­fer to oven. Roast un­til an in­stantread ther­mome­ter reg­is­ters 145°F in cen­ter, about 1 hour. Trans­fer to a serv­ing plat­ter, cover loosely with foil and let rest for 15 to 30 min­utes.

4. 30 min­utes be­fore serv­ing, fin­ish sauce: Add sauce to pan used to roast pork. Bring to a sim­mer on medium and cook, scrap­ing up browned bits from bot­tom of pan, un­til heated through and bub­bly.

5. Cut roast into 8 slices and serve with sauce.

PER SERV­ING (1 slice pork and

1/8 of sauce): Calo­ries: 349, To­tal Fat: 18 g, Sat. Fat: 5 g, Mo­noun­sat­u­rated Fat: 9 g, Polyun­sat­u­rated Fat: 2 g, Carbs: 6 g, Fiber: 0 g, Sug­ars: 4 g, Pro­tein: 40 g, Sodium: 417 mg, Choles­terol: 100 mg

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