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Boneless Pork Loin Recipes


Boneless pork loin recipes such as prosciutto wrapped with apples and sage with ingredients and instructions:

boneless pork loin recipes
These delicious boneless pork loin recipes have been kindly provided by professional chefs. Readers will benefit from their hints and tips to bring out the flavours and aromas with accompanying ingredients whilst keeping the meat succulent. Below you will also find alternative suggestions and easy to follow cooking instructions.





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Prosciutto Wrapped Boneless Pork Loin with Apples and Sage Recipe



This Prosciutto wrapped boneless pork loin with apples and sage recipe is from All About Roasting: A New Approach to a Classic Art by Molly Stevens. She suggests rubbing it with sage and orange zest not just for the enhanced flavours but to prevent a browned exterior with this rub and then wrapping the meat with a few thin slices of prosciutto which will also preserve the delicate texture. As the prosciutto browns and crisps it will provide a nice salty taste and a lovely look as you can see from the photos. Molly also suggests leaving the fat on the prosciutto slices to help baste the meat as it roasts in the oven.


prosciutto wrapped boneless pork loin with apples and sage recipe



The apples, or alternative fruits like rhubarb or plums, will roast alongside the meat and provide a sweet tart condiment whilst the peppercorns give out a spicy floral fragrance.

Do try and buy the meat a day beforehand so that you can season it a day before cooking and store in the fridge so that the flavours soak into the meat. Molly Stevens suggests adding a Young Amarone wine to your shopping list. This concentrated red wine from the Veneto region of Italy will accompany the roast beautifully.

This will serve up to five people.


Ingredients

2 or 3 garlic gloves

1 tablespoon of chopped fresh sage and one teaspoon of minced sage

Half a teaspoon of finely grated orange zest

Kosher salt

Half a teaspoon of whole black peppercorns

3 tablespoons extra virgin olive oil and more for drizzling

One two and a half pound boneless loin

4 thin slices of prosciutto

One and a half pounds of apples, plums or rhubarb that has been trimmed and peeled and cut into half inch pieces

3 tablespoons of light or dark brown sugar

One and a half teaspoons of finely ground pink peppercorns (optional ingredient)



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Cooking Instructions




Heat the oven to 325F or 160C or 300f or 150C for a convection oven.

Prepare the rub by smashing the garlic gloves a few times in a mortar.

Then add the chopped sage, orange zest, three quarters of a teaspoon of salt and the black peppercorns.

Mash together until a smooth paste is achieved. Stir in two tablespoons of olive oil and then rub the garlic mixture over the whole surface.

It will soak in better and give an enhanced taste if you can do this one day prior to cooking and leave uncovered or loosely covered.

Now drape it with the prosciutto slices and place the joint into a medium sized roasting pan or baking dish allowing room for the fruit. Molly suggests an 11 to 13 inch pan. Leave just the ends of the roast exposed when placing the prosciutto slices which should overlap. Any excess can be tucked under the roast joint. Drizzle the top of the roast lightly with the olive oil.

Roast for about 45 minutes. Prepare the fruit by tossing together with the brown sugar, pink peppercorns if used and the minced sage. Season with a pinch of salt then toss and set aside.

Remove the roast from the oven after this first 45 minutes of roasting. Add the remaining tablespoon of olive oil to the apple, plum or rhubarb mixture. Toss to coat and spread the fruit around the pork in the roasting pan. Return the joint to the oven and continue roasting until an instant read thermometer inserted into the roast reads about 140F to 145F which should be 25 to 30 minutes.

Remove from the oven and set aside to rest. This allows the juices to evenly spread throughout the meat and prevents it drying. Rest on a carving board with a trough to collect excess juices for about 10 to 15 minutes. Stir the fruit so it combines with the pan drippings so that they soften and form compote. Taste and season with additional salt if needed and keep it warm until serving the prosciutto wrapped boneless pork loin with apples and sage recipe.

Carve into quarter to half inch thick slices. Stir any juices from the cutting board into the fruit mixture. Serve the slices with generous helpings of the apples, plum or rhubarb along with seasonal vegetables and your favourite potatoes.


pork loin with apples

Read our review of All About Roasting on our Roast Recipes page.

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