Pork Loin Wrapped in Prosciutto
Serves 6
wrapping prosciutto, which is cured ham, around a stuffed, rolled pork loin, which is uncured, will give you the feeling that you're dining on a traditional Easter ham but with a fun twist for a smaller crowd. First butterfly a boneless pork loin. This is simply a matter of cutting the meat lengthwise, not all the way through so the halves are still connected, and opening it like a book. Fill it with herbs and aromatics and wrap it tightly into a roll. Lay the prosciutto on parchment paper in a single layer, set the rolled up meat on it, and use the paper to help you roll up the roast so the prosciutto adheres to the outside. Tie it all together with kitchen twine at several points along the roll. give wedges of fennel and halved fingerling potatoes a head start in the oven, then nestle the pork in the same pan to roast until golden on the outside and juicy as you slice it thickly, spooning the accompanying vegetables on the plate. it will look grand on the Easter table.
6 tablespoons olive oil
1 small red onion, half finely chopped, half thickly sliced
4 cloves garlic, finely chopped
1 tablespoon ground black pepper
1 teaspoon fennel seed
Pinch of crushed red pepper
½ cup panko or other dry white unseasoned breadcrumbs ½ cup chopped fresh parsley
½ cup chopped fresh fennel fronds
¼ cup chopped fresh oregano Grated rind of 1 orange
Salt, to taste
8 ounces fingerling potatoes, halved lengthwise
1 bulb fresh fennel, green top and core removed, bulb cut into large wedges
1 boneless pork loin (about 4 pounds) 8 ounces thinly sliced prosciutto
1. Have on hand a roasting pan or rimmed baking sheet. 2. in a large, deep skillet over medium-high heat, heat 4 tablespoons of the olive oil. Add the chopped onion and garlic. Cook, stirring often, for 3 to 5 minutes, or until it softens.
3. Add the black pepper, fennel seed, red pepper, and panko or breadcrumbs. Cook, stirring, for 2 minutes, or until the breadcrumbs begin to toast. Remove from the heat. Stir in the parsley, fennel fronds, oregano, orange rind, and a generous pinch of salt. Set aside for 15 minutes to cool.
4. Set the oven at 425 degrees. 5. in the roasting pan, toss the potatoes, fennel bulb, and thickly sliced onion with the remaining 2 tablespoons olive oil and a generous pinch of salt. Spread them in a single layer, if possible.
6. Transfer the vegetables to the oven. Roast for 20 minutes.
7. Butterfly the pork: Lay the meat on a cutting board fat-side up. Holding a knife parallel to the board, slice the loin almost entirely in half, but not quite through; the halves should be connected on one side. Open the pork like a book and set it cut-side up on the cutting board. Sprinkle the cut side lightly with salt. Spread the onion-herb mixture in a thin layer on the cut side.
8. Starting on the short end of the pork, roll it tightly. (You’re rolling perpendicular to the butterflied cut.)
9. On parchment paper, lay the prosciutto so the slices overlap slightly. Place the pork on the prosciutto seam-side up. Using the parchment paper, roll the pork in the prosciutto. The slices should stick to the surface of the pork. Roll until the meat is seam-side down. Press the prosciutto into place with your hand if it has not adhered completely to the pork. Use kitchen twine to tie the roast in several places along the length of the roll.
10. Nestle the pork roast on the potatoes and fennel. Return the pan to the oven. Continue roasting for 45 to 60 minutes, or until a meat thermometer inserted into the thickest part of the pork registers 140 degrees. (Total roasting time is 65 to 80 minutes, or 1 hour and 5 minutes to 1 hour and 20 minutes.)
11. Rest the roast in a warm place for 15 minute. Snip off the twine and cut the loin into thick slices. Arrange on a platter with the fennel and potatoes. garnish with parsley. Karoline Boehm Goodnick