Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Tuesday, November 8, 2011

Prosciutto, Apple and Sage Wrapped Pork Loin with Chardonay Reduction served over Collard Greens and Buttered Corn

I have been training a lot lately, and with 5-7 miles a day in runs and power walks, my body is craving all kinds of good hearty meals.
Picked up a whole pork loin at costco last week and divided into 5-1 1/2 pound sections for quick week meals, and it's the perfect amount for the 3 in our family.
When i think pork loin, i think apples. They work so well together. Add some fresh sage and prosciutto and you have an award winning meal that your family will love. Add some whole roasted garlic to the plate to squeeze over the pork! Serve with white rice.



Ingredients:
1 1/2 pound pork loin
salt and pepper
1 apple, thinly sliced
6 sage leaves
6 thick slices of prosciutto
2 whole garlic heads plus 4 cloves chopped
half onion, thinly sliced
2 tablespoons olive oil + extra for whole garlic
1 + 1 cups chardonnay
1-2 tablespoons of butter

3 cups chopped collard greens
1 tablespoon olive oil
3 tablespoons apple cider vinegar
1/4 cup water
salt and pepper

2 cups frozen corn
2 tablespoons butter
salt and pepper
fresh parsley, chopped

Preheat oven to 400F.
Cut tops of whole garlic and place it on a sheet of foil. Sprinkle salt and pepper and drizzle a little olive oil over it. Place it in preheated oven and cook for 45 minutes to 1 hour.


Sprinkle salt and pepper all over pork loin. Lay sage leaves around pork, one side at a time, and top them with apple slices. Cover all with prosciutto slices, securing it  with toothpicks.
Heat 2 tablespoons of olive oil on a heavy bottomed pan. Add onions and garlic and cook for a couple of minutes. Add prosciutto wrapped pork loin and fry it for 2-3 minutes per side. Add 1 cup of chardonnay. Place a meat thermometer half way in and place it in preheated oven. Cook for 45 minutes or until thermometer reads 170F. Turning pork every 15 minutes. The wine should be almost dry by the end giving the prosciutto a chance to get crispy. Remove pork from pan and let it rest on a cutting board. Pour the other cup of chardonnay over the onion and garlic in pan that pork was cooked and over medium high heat, reduce wine by half. Add butter (i like 2 tablespoons but 1 will work) and whisk it in to the wine sauce.





While pork is cooking, heat 1 tablespoon olive oil in a large frying pan. Add chopped collards to it. Sprinkle salt and pepper. Add vinegar and water and cover. Cook on low for 30 minutes, checking frequently so liquid won't dry off. Use more water if needed.



Heat 2 tablespoons of butter in a large frying pan. Add corn and cook for about 10 minutes until hot all the way thru. Add salt and pepper to taste and fresh parsley.

Place collards and corn on bottom of serving platter. Place the pork roast on top and pour wine reduction over it all. Serve with roasted garlic.




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