Too much

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

Saturday, November 19, 2011

Pork Loin with Prosciutto, Apples, Leeks and Rosemary

It's been about a week since i posted anything here, but not because i wasn't cooking. We had guests from Brasil and was very busy being a hostess. One of the wonderful dishes i cooked last week was this lovely pork loin, it was one of those dishes that you just throw whatever you have in the fridge in a pot and it comes out amazing!

2 1/2 lb pork loin, room temperature
salt and pepper to taste
10 slices of prosciutto
3 tablespoons olive oil
1 onion, chopped
4 leeks, cut into slices, white and light green only, discard the rest
1 apple, peeled, cored and thin sliced
2 sprigs of rosemary
2 + 1 cup of white wine

I use a dutch oven for most my pork dishes, but feel free to use a baking pan and cover with foil if you don't have one.
Sprinkle salt and pepper all over pork. Wrap prosciutto around it and secure with twine. You can put apple slices under prosciutto or cook the later with leeks.
Heat olive oil in pan, add onions and cook for about 4 minutes. Add leeks and cook for another 10 minutes. Add apples and cook for another 5 minutes.
Preheat oven to 350F.
Move veggies to side of pan and pan fry pork loin on all sides.

Add wine and rosemary, cover and cook in preheated oven for about 45 minutes or until a thermometer placed halfway into the loin reaches 170F. Remove meat from pan and let it rest on a cutting board for 10 minutes. Meanwhile, place pot on stove top and over medium high heat reduce the cooking liquid by half. Remove rosemary sprigs. Remove twine from pork, slice it and place on serving platter. Pour veggies and reduced cooking liquid over it.