Pork Loin Roast, Stuffed with Fennel and Prosciutto
Let's whip up an exceptionally mouthwatering Fennel-and-Prosciutto-Wrapped Pork Loin with a scrumptious garlic and onion filling. We'll show you how to butterfly the pork like a pro and apply an irresistible fennel and rosemary rub. Get ready for an exquisite dinner party or holiday gathering masterpiece with our Mediterranean Braised Chard as the perfect companion!
What You'll Need:- 1 (1.5-2 kg) boneless pork loin- A stack of 4 slices of prosciutto- Half an onion, coarsely chopped- 2 bulbs of fennel, chopped- 3 cloves of garlic, minced- 1 tablespoon of olive oil- 1 tablespoon of fennel seeds- 2 sprigs of fresh rosemary, finely chopped- Salt and pepper, to taste- 1 tablespoon of honey (optional)
Difficulty Level: MediumSpecial Equipment: Kitchen twineServings: 6Preparation Time: 3 hours
Cram It Down: Here's the Gist of It
- Butterfly the pork like a book.
- Cook onion, garlic, and fennel in oil, then form the mixture and layer it with prosciutto on the butterflied pork loin.
- Rub the peppery fennel and rosemary concoction on the outside of the roll.
- Cook the pork for a couple of hours at 400°F or until the temperature reaches 145°F.
- Let it rest and slice for serving. Enjoy! 😋
In Detail
Step 1: Butterfly the Pork Loin1. Lay your pork loin on a cutting board with the fattier side facing upward.2. Locate the center of the loin, then slice lengthwise, but not all the way through, keeping about half to 3/4 inches of meat intact.3. Open up the pork like a book, pressing down to flatten it.4. Cut across the pork's width, from one side to the other, repeating the process to remove any thick areas until the entire left half is the same thickness as the right.
Step 2: Prepare the Stuffing1. Heat a pan with the oil over medium heat.2. Add the chopped onion, fennel, and garlic, cooking until they are tender and slightly browned.3. Season with salt, pepper, and chopped rosemary. Transfer the mixture to a separate bowl to cool.
Step 3: Assemble the Stuffing1. Spread the cooled onion-fennel-garlic filling on the butterflied pork loin, leaving a 1.5-inch border.2. Arrange the prosciutto slices horizontally over the filling.3. Fold the other half of the pork loin over the filling to create a compact roll.
Step 4: Apply the Fennel and Rosemary Rub1. Mix the fennel seeds, chopped rosemary, salt, and pepper in a small bowl.2. Rub this mixture evenly over the outside of the rolled pork loin.3. If you like, drizzle the pork with a little honey for added sweetness and browning.
Step 5: Cook the Pork Loin1. Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.2. Place the stuffed pork loin on the prepared baking sheet.3. Bake for roughly 20-25 minutes per kilogram or until the internal temperature reaches 145°F (63°C).4. Let it rest for at least 10 minutes before slicing.
Step 6: Serve1. Slice the pork into thick pieces.2. Garnish with fennel fronds if desired.3. Serve warm with roasted vegetables or your preferred side dish.
This scrumptious pork dish marries the aromas of fennel and rosemary with the savory vibes of prosciutto, all enveloped in a succulent pork loin. Savor the evening with this lip-smacking masterpiece! 🥩🥗🍹
- Combine prosciutto, fennel, garlic, and onion with olive oil in the stuffing process for the Fennel-and-Prosciutto-Wrapped Pork Loin.
- Follow the instructions to prepare the pork loin under the 'In Detail' section, and once rolled, apply a rub made of fennel seeds, rosemary, salt, and pepper to complete the dish.
- Note that the pork loin, with its unique stuffing and rub, will need to be cooked at 400°F for approximately 20-25 minutes per kilogram or until it reaches an internal temperature of 145°F.
- This recipe, categorized under uncategorized, offers a delightful twist to your dinnertime meals by offering a tantalizing pork loin that boasts a Mediterranean-inspired fusion of fennel, rosemary, and prosciutto.
