Prosciutto-Wrapped Pork Loin with Roasted Apples

Prosciutto-Wrapped Pork Loin with Roasted Apples
Photo by William Abranowicz

Ingredients

  • 1 teaspoon kosher salt
  • 2 ½-3 pound pork loin
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 4 medium apples (such as Granny Smith or Fuji), or 8 small apples
  • 1 cup dry hard cider
  • 1 tablespoon garlic
  • + 16 more ingredients
    • 1 cup onion
    • 2 teaspoons kosher salt
    • 1 pound ground pork
    • 2 tablespoons unsalted butter
    • ½ cup chicken stock or low-sodium chicken broth
    • 2 tablespoons brandy or Calvados
    • 2 ounces dried apples
    • 1 ounce dried whole porcini mushrooms
    • 5 sprigs rosemary
    • ½ teaspoon freshly ground black pepper
    • 1 ½ teaspoons dried thyme
    • Dried porcini are available at better supermarkets and at specialty foods stores and Italian markets.
    • 1 pound kale
    • 3 ounces thinly sliced prosciutto
    • ½ teaspoon freshly ground black pepper
    • 1 ½ teaspoons dried rosemary

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 a...

View full recipe at Epicurious

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