Backyard Lemon and Prosciutto Stuffed Pork Loin

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This recipe has been on my to-do list for quite some time but I’ve been waiting for the perfect occasion. When my mom reached out to me saying she had bought a pork loin for Christmas but needed help with a recipe, it was meant to be. Especially considering her backyard is full of lemon, calamandin, kumquat and grapefruit trees. It’s hard to resist using all of them in the meal if you can!

The hardest part of this recipe is cutting the pork loin open for stuffing. My mom and I made a good team on this – so I recommend having a partner in crime. With a little butcher twine and a very sharp knife, you’ll be good to go. Make sure to cook the pork to the appropriate temperature – you don’t want a dry pork loin.

This is a big recipe but leftovers are perfect for a homemade cuban sandwich! Enjoy!

Backyard Lemon and Prosciutto Stuffed Pork Loin

  • 1 4-pound boneless pork loin roast, trimmed
  • 12 thin prosciutto slices (about 6 ounces)
  • 1 large lemon, very thinly sliced
  • 1/2 cup panko
  • 1/4 cup chopped fresh parsley
  • 1 1/2 teaspoons coarse kosher salt
  • 1 teaspoon freshly ground black pepper

Place pork, fat side down, on work surface with 1 short end facing you. Using long thin sharp knife and starting 1/2 inch above underside of roast, cut 1/2 inch in along right side. Continue cutting 1/2 inch above underside, unrolling roast like carpet. Arrange prosciutto evenly over pork, overlapping if necessary. Arrange lemon slices over prosciutto. Sprinkle with panko, then chives. Sprinkle with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Turn pork so 1 short end faces you. Beginning at 1 short end, roll up pork; arrange seam side down on work surface (fat side will be facing up). Using kitchen string, tie at 1- to 1 1/2-inch intervals. Transfer pork, fat side up, to roasting pan. Sprinkle with coarse salt and  pepper.

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450. Place pork on lower rack; roast 15 minutes. Reduce oven temperature to 325°f; roast pork until instant-read thermometer registers 145°F when inserted into center of pork, 45 to 60 minutes longer, depending on thickness of roast. Transfer to cutting board. 

Using kitchen scissors, cut string along top of roast; discard. Cut pork into 1/2-inch- thick slices; arrange on platter. 

 

2 comments

  1. Yummy post as always! Most “upscale” butcher shops (Fresh Market) will cut the pork loin open for you – I forget what they call that, I want to say “filet” but that isn’t right. Anyway – that IS the hardest part so ask your friendly butcher to take that chore off your list! 🙂 Happy Holidays!

    David FarrisDavidTFarris@hotmail.comNEW PHONE NUMBER 336-944-5379

    Date: Tue, 29 Dec 2015 14:18:04 +0000 To: davidtfarris@hotmail.com

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