PROSCIUTTO-WRAPPED PORK LOIN
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h20m
Yield 6 to 10 servings
Number Of Ingredients 18
Steps:
- Combine the parsley, sage, mustard and shallot in a mini food processor and pulse until coarsely chopped and combined. Add the olive oil and blend to form a paste. Season with salt and pepper.
- Season the pork loin with salt and rub the paste all over it. Lay the prosciutto slices on a piece of parchment paper, shingled in 2 overlapping rows to form a 12-inch square. Place the pork loin in the middle of the prosciutto square. Using the parchment to help you roll, roll the prosciutto up over the loin, pressing firmly to adhere the prosciutto to the loin. Continue to roll until the entire pork loin is tightly covered in prosciutto (the prosciutto should overlap itself). Refrigerate at least 1 hour, preferably overnight.
- In a small saucepan, bring the sugar, maple syrup, BBQ sauce, star anise, cinnamon stick, orange zest and jalapeño to a simmer. Let cool to room temperature, or overnight in the fridge.
- When you're ready to roast the pork, preheat the oven to 425 degrees F.
- Place the butter, garlic and rosemary in a large, ovenproof saute pan and heat over medium-low heat until the butter is melted, about 2 minutes. Lay the prosciutto-wrapped loin in the pan seam-side down. Roast until an instant-read thermometer inserted in the center of the loin reads 120 degrees F, 30 to 40 minutes.
- Brush the glaze on the loin and continue to roast to 135 degrees F for medium, 10 to 15 minutes more. Allow the meat to rest before slicing, then spoon the pan juices over the pork slices.
PORK LOIN SPIEDINO WITH PINE NUT, GARLIC, AND CURRANT SOFFRITTO
A spiedo is a kitchen spit over an open fire that is most often used for cooking whole animals, particularly chicken. Spiedino-;literally "little spit"-refers to food cooked on skewers, which is how we like to prepare pork loin. Grilled briefly over a smoky fire, the meat takes on an addictive char that counterbalances the sweet, mellow soffritto of pine nuts, garlic, and currants.
Provided by Nate Appleman
Yield Serves 6
Number Of Ingredients 7
Steps:
- In a bowl, toss the pork with the salt. Cover and refrigerate for at least overnight or up to 3 days.
- To make the soffritto, soak the currants in just enough warm water to cover for about 20 minutes.
- Meanwhile, add the pine nuts and 1/2 cup of the olive oil to a small, heavy pot and place over low heat. Gradually bring to a low simmer, stirring frequently, and cook, stirring, for about 5 minutes, or until the pine nuts have started to brown. Stir in the garlic and continue to cook on low heat for about 8 minutes, or until the garlic is a light golden brown. Watch the soffritto carefully; the pine nuts and garlic will burn easily. Drain the currants, add them to the pot, and then remove the pot from the heat. Let the soffritto cool to room temperature. It will keep, tightly covered, in the refrigerator for 2 weeks.
- About 30 minutes before cooking, remove the pork from the refrigerator. If using wooden skewers, soak them in water to cover to prevent them from scorching. Prepare a hot fire in a grill, stacking the coals to one side so you have two areas of heat, one with direct heat and one with indirect heat.
- Drizzle the remaining 1 tablespoon olive oil over the pork and toss to coat evenly. Drain the skewers, and thread about 5 pieces of pork onto each skewer.
- Place the skewers over the coals and grill for about 1 minute on each side, or until well seared. Move the skewers to the cooler side of the grill and continue to cook over indirect heat for 8 to 10 minutes, until cooked medium-well but still juicy.
- Arrange a bed of arugula on a platter. Place the pork skewers on top. Drizzle some of the soffritto over the top of the pork and the arugula. Pass the remaining sauce at the table. Serve immediately.
PORK LOIN SPIEDINO WITH PINE NUT, GARLIC, AND CURRANT SOFFRITTO
Steps:
- In a bowl, toss the pork with the salt. Cover and refrigerate for at least overnight or up to 3 days. To make the soffritto, soak the currants in just enough warm water to cover for about 20 minutes. Meanwhile, add the pine nuts and 1/3 cup of the olive oil to a small, heavy pot and place over low heat. Gradually bring to a low simmer, stirring frequently, and cook, stirring, for about 5 minutes, or until the pine nuts have started to brown. Stir in the garlic and continue to cook on low heat for about 8 minutes, or until the garlic is a light golden brown. Watch the soffritto carefully; the pine nuts and garlic will burn easily. Drain the currants, add them to the pot, and then remove the pot from the heat. Let the soffritto cool to room temperature. It will keep, tightly covered, in the refrigerator for 2 weeks. About 30 minutes before cooking, remove the pork from the refrigerator. If using wooden skewers, soak them in water to cover to prevent them from scorching. If grilling, prepare a hot fire in a grill, stacking the coals to one side so you have two areas of heat, one with direct heat and one with indirect heat. If cooking stove-top, heat a cast iron skillet or grill pan. Drizzle the remaining 1 tablespoon olive oil over the pork and toss to coat evenly. If using skewers, drain them, and thread about 5 pieces of pork onto each skewer. Place the meat over the coals or on pan and cook for about 1 minute on each side, or until well seared. Move the skewers to the cooler side of the grill or pan and continue to cook over indirect heat for 8 to 10 minutes, until cooked medium-well but still juicy. Arrange a bed of arugula on a platter. Place the pork on top. Drizzle some of the soffritto over the top of the pork and the arugula. Pass the remaining sauce at the table. Serve immediately.
PORK LOIN WITH CURRANT SAUCE
I serve this roast often to family and friends...and someone at the table always asks for the recipe. To complete the meal, I make stir-fried green beans and a lightened-up version of twice-baked potatoes. -Edie Urso of Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first six ingredients; mix well. Pour 1-1/4 cups marinade into a 2-gal. resealable plastic bag; add the pork roast. seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing. In a small saucepan, combine sauce ingredients; bring to a boil over medium heat. Serve with the pork.
Nutrition Facts : Calories 298 calories, Fat 11g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 481mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
JUICY HERBED PORK LOIN WITH CURRANT SAUCE
This delicious recipe is actually a combination of three different recipes, with a unique cooking method to keep the loin juicy. When my husband bought a 12 pound pork loin (because it was "on sale"), I panicked! I didn't have much experience cooking pork loin, and I knew that they can come out tough and tasteless if cooked improperly. I cut the loin into three 4-pound portions and threw them in the freezer, while I scoured the internet and cook books for a recipe and cooking directions. Now, this recipe is a family favorite! This would be wonderful for a holiday meal, or anytime you want to create something that will "wow" your family!
Provided by Kibbie
Categories Pork
Time 2h50m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Pork Loin Directions-------------.
- Set oven to 475 degrees.
- Pierce top of pork loin with sharp knife about every one or two inches, depending on your fondness for garlic (if there is a fatty layer, that would be the top side), Insert slivered garlic into the slits made by the knife.
- Combine mustard, thyme, savory, marjoram, salt and pepper to make a smooth paste.
- Spread all over pork loin, roll the loin in chopped parsley.
- Cover with plastic wrap and let rest in refrigerator for at least one hour.
- Place on rack in shallow roasting pan.
- Roast in 475 degree oven for exactly 30 minutes.
- Pull loin out, and rest on countertop (uncovered) for exactly 30 minutes.
- (This step is very important! The loin will continue to cook internally as it rests at room temperature, and this creates a juicy loin).
- As the loin is resting, turn oven temperature down to 325 degrees.
- After the loin has rested, put it back in the oven (325 degrees), and bake for approx.
- 30- 45 minutes, or until the internal temperature reaches 145 degrees.
- Do not overcook!
- Let the loin rest uncovered for 15-20 minutes before slicing, the internal temperature will continue to climb even after taking the loin from the oven.
- (150-155 degrees) While the loin is resting, begin the currant sauce.
- Currant Sauce Directions-------------.
- Over medium heat, melt jam.
- Whisk in mustard, vinegar, and salt and pepper until smooth.
- Slice the loin very thinly, and pour a stream of currant sauce over the slices for presentation.
- Enjoy!
Nutrition Facts : Calories 479.4, Fat 24.1, SaturatedFat 8.3, Cholesterol 102.1, Sodium 567.4, Carbohydrate 30.8, Fiber 1, Sugar 21.6, Protein 34.4
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- In a bowl, toss the pork with the salt. Cover and refrigerate for at least overnight or up to three days. To make the soffritto, soak the currants in just enough warm water to cover for about 20 minutes.
- Meanwhile, add the pine nuts and ½ cup of the olive oil to a small, heavy pot and place over low heat. Gradually bring to a low simmer, stirring frequently, and cook, stirring, for about 5 minutes, or until the pine nuts have started to brown. Stir in the garlic and continue to cook on low heat for about 8 minutes, or until the garlic is a light golden brown. Watch the soffritto carefully; the pine nuts and garlic will burn easily. Drain the currants, add them to the pot, and then remove the pot from the heat. Let the soffritto cool to room temperature. It will keep, tightly covered, in the refrigerator for two weeks.
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