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.
PROSCIUTTO POTATO BAKE
This was created out of ingredients I had in my fridge before heading on vacation. Amazed at the outcome and my hubby was sad there wasn't more. It's delicious! Experiment with the quantities since I really added what was already here in my kitchen at the time. I thought it would be dry, but it wasn't. As a precaution, I made a warm cheese sauce for adding on top while eating. It wasn't necessary, but it was delicious. Enjoy!
Provided by Bethegg
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish with olive oil.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook prosciutto in hot oil until crisp, 4 to 6 minutes per side. Drain cooked prosciutto on a plate lined with paper towel; pat slices with paper towel to blot excess grease. Crumble prosciutto.
- Spread about half the potatoes into the bottom of the prepared casserole dish. Arrange about half the mozzarella slices atop the potatoes. Repeat layering with remaining potatoes and cheese. Drizzle 1 tablespoon olive oil over the top layer of cheese. Sprinkle crumbled prosciutto over the cheese layer.
- Arrange tomato slices around the edges of the casserole dish. Sprinkle mushroom slices inside the edges of the tomato border. Season with salt, pepper, oregano, garlic powder, and green onion. Cover casserole dish with aluminum foil.
- Bake in preheated oven for 50 minutes. Remove and discard foil and switch oven to broil. Continue cooking under the broiler until the top is browned, 5 to 10 minutes more.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 12.8 g, Cholesterol 72.2 mg, Fat 31 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 12 g, Sodium 1379.4 mg, Sugar 3.7 g
ROASTED GARLIC MASHED POTATOES
Russet potatoes are blended with roasted garlic, butter and milk. This recipe is a standard.
Provided by Kathleen Burton
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
- Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
- Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 23.5 g, Cholesterol 16.5 mg, Fat 7.9 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 294.5 mg, Sugar 1.7 g
PROSCIUTTO POTATOES
Adapted from Super Food Ideas. A great new twist on roasted potatoes, sure to impress all your dinner guests.
Provided by Sarah
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Add potatoes to a saucepan and cover with water.
- Bring to a boil and cook for 10 minutes or until a skewer comes out easily. Drain.
- Preheat oven to 220 celcius.
- Cut each slice of prosciutto in half lengthwise.
- Wrap one slice of prosciutto around each potato and secure with a sprig of rosemary.
- Place potatoes in a single layer in baking tray, spray with oil and sprinkle with salt and pepper.
- Roast for 30 to 35 minutes or until golden and crisp.
Nutrition Facts : Calories 116.7, Fat 0.2, Sodium 10, Carbohydrate 26.2, Fiber 4, Sugar 1.9, Protein 2.8
PROSCIUTTO-WRAPPED PORK MEDALLIONS
A sweet-tart honey-lemon sauce, with a hint of basil, accents this fantastic pork entree that's perfect for a special dinner. "I serve it with rice on the side," notes John Cowan from Somerville, Massachusetts.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first seven ingredients. Pour 1/3 cup into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from pork. Wrap a strip of prosciutto around each pork slice. In a large skillet, brown pork on both sides in oil. , Transfer to a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 3 minutes. Turn; broil 3-5 minutes longer or until juices run clear, basting frequently with 3 tablespoons reserved marinade., In a small saucepan, combine cornstarch and remaining marinade until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 335 calories, Fat 13g fat (3g saturated fat), Cholesterol 107mg cholesterol, Sodium 427mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 39g protein.
PROSCIUTTO & ROSEMARY POTATOES
These simple canapés are small but perfectly balanced
Provided by Good Food team
Categories Canapes, Dinner
Time 45m
Yield Makes 24
Number Of Ingredients 4
Steps:
- Cook the baby new potatoes in salted boiling water until just tender. Cut the prosciutto slices in half lengthways and wrap one length around each new potato, tucking small sprigs of rosemary underneath, then secure with a toothpick. Place in a baking tray, drizzle with olive oil, then season well. Bake at 200C/fan 180C/gas 6 for 25-30 mins until very crisp and golden. Serve warm or at room temperature.
Nutrition Facts : Calories 120 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.76 milligram of sodium
ROASTED GARLIC POTATOES
A good friend provided the food for the one-of-a-kind Western-style wedding Jerry and I planned. These potatoes are scrumptious and easy to fix since there's no need to peel them.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 30 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large greased roasting pan. Combine the butter, garlic, salt, pepper and paprika. Drizzle over potatoes; toss to coat. , Bake, uncovered, at 375° for 30-35 minutes or until tender, stirring several times. Sprinkle with parsley.
Nutrition Facts : Calories 167 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 238mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
POTATOES WITH PROSCIUTTO
Delicious for breakfast, brunch, or with a homestyle dinner. Cook your potatoes ahead to save time in the morning.
Provided by PalatablePastime
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes whole in salted water until fork-tender, 15-20 minutes.
- Drain potatoes and chop coarsely.
- Heat oil/butter mixture in a large skillet.
- Add onions and cook until translucent.
- Add prosciutto and rosemary and cook until it just starts to brown at the edges.
- Add potatoes to pan and season with salt and pepper.
- Cook potatoes 10-12 minutes, stirring lightly, or until they brown to your liking (adding a little oil or butter if potatoes try to stick).
Nutrition Facts : Calories 262.2, Fat 10.6, SaturatedFat 1.4, Sodium 450.4, Carbohydrate 38.1, Fiber 4.2, Sugar 3, Protein 4.5
PROSCIUTTO WRAPPED PRAWNS WITH GARLIC SAUCE
I love these prawns, especially during the summer. They are easy to prepare, my DH does the grilling, and everything can be done in advance. Also, the Garlic Sauce makes a nice salad dressing.
Provided by Normaone
Categories Christmas
Time 16m
Yield 18 skewers
Number Of Ingredients 8
Steps:
- Using one slice of prosciutto at a time, lay one basil leaf across the short end.
- Place 1 prawn on top of the basil and roll up.
- Thread Prawn onto a skewer and set aside.
- Repeat with remaining prawns, prosciutto and basil.
- In a food processor, combine the vinegar, mustard and garlic.
- Blend until smooth.
- Gradually add the oil and blend well.
- Place in a small serving bowl.
- On a prepared grill, over medium high heat, grill the prawns until opaque in center, turning frequently, about 6 minutes.
- Serve hot or at room temperature with the garlic sauce.
PROSCIUTT-WRAPPED ROASTED GARLIC POTATO MEDALLIONS
Steps:
- Cut the tops off 6 cloves of garlic and toss with olive oil, salt, and pepper. Roast in an aluminum foil pouch at 400 for 25 to 30 minutes. Meanwhile, boil the potatoes until tender, then drain, peel, and mash them in a bowl. Remove garlic from oven; peel and mash it as well. To potatoes, add garlic, 2 tbsp butter, egg yolk, grated cheese, salt, pepper, and nutmeg. Arrange slices of prosciutto side by side on top of parchment or waxed paper, and cover the prosciutto with a half-inch layer of potato mix. Roll layers into a jelly roll, making sure the potato is fully wrapped in prosciutto. Refrigerate the roll to harden (1 hour), then remove parchment and slice it into 18 medallions. Sprinkle flour on both sides. In batches, fry medallions in a pan with butter and a splash of olive oil. Remove once both sides are golden brown. Drizzle with infused olive oil and balsamic vinegar. Makes 6-8 servings.
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