One of our new family-favorite recipes!! Coating the loin with a fresh herb purée infuses the pork loin with flavor. The prosciutto wrapping forms a crisp exterior while preserving the internal moisture for a perfectly cooked roast. Top it off with a savory sweet & tangy glaze. Yum! We hope that you love this as much as we do!!
Watch us prepare this recipe on Todd & Vittoria’s Sicilian Food Adventures
Ingredients
- 1/2 cup fresh Parsley leaves
- 1/4 cup fresh Oregano leaves
- 1 1/2 TBSP Dijon mustard
- 3 cloves Garlic
- 1 Shallot, coarsely chopped
- 1/2 tsp Salt
- 2 -4 TBSP Olive oil
- salt & pepper
- 1/2 c Brown Sugar
- 1/2 c Maple Syrup
- 2 TBSP Spicy BBQ sauce
- 1 Cinnamon stick
- Zest of 1 orange
- 1 Jalapeno diced
- 1/2 c dried Cranberries (optional)
- 4 TBSP butter
- 3 cloves Garlic
- 2-3 sprigs Rosemary
- 3-5 lb/1.5-2 kg Pork Loin Roast
- 12 slices Prosciutto
Preparation
In food processor add parsley, oregano, Dijon mustard, garlic, shallot, salt (first 6 ingredients on list). Pulse for coarse chop. Then add olive oil, and process to form a paste.
Lay out a sheet of waxed paper that is long enough to wrap around the pork loin, plus extra length for wrapping. Lay out prosciutto along the waxed paper, shingling so that it overlaps the previous slice half-way.
Rub the top of the Pork Loin with the herb paste. Place the loin on the sheet of prosciutto, herbed side down. Apply the herb paste to the rest of the pork loin. Use the paper to help you to wrap the prosciutto firmly around the roast. Refrigerate the pork for at least 1 hour, or overnight.
Preheat oven to 425F/220C
Put Dutch oven or ovenproof sauté pan over medium-low heat. Add butter, garlic, rosemary, heat until butter is melted. Turn off heat.
Lay the prosciutto-wrapped loin in pan. Roast in preheated oven for 30-40 minutes, or until internal temperature reaches 120F/49C.
Meanwhile, prepare glaze. In small saucepan, bring brown sugar, maple syrup, BBQ sauce, cinnamon stick, orange zest, jalapeno and dried cranberries to a simmer. Let cool to room temperature.
When roast has cooked to 120F/49C, remove from oven pour the glaze over the loin. (brush to coat as needed)
Return to the oven and roast 10-15 minutes more, until internal temperature of 135F/58C is reached (for medium).
Remove from oven. Allow the roast to rest for 20 minutes before slicing.
Stir together the pan juices, and pour over the pork slices.
Have you tried this recipe??? Let us know what you think by replying below…