Roast Pork Loin
with Prosciutto Genovese
I always try to get the most out of a good idea so when it happens that I have one, I go with it. So it is with the recipe that I’ve put together today. I enjoy pork in most all of its preparations for the table; grilled, roasted, cured, smoked. Even as I veer towards a more plant- based diet, I do get the occasional urge for some really good roast pork. One of my favorite recipes is one that I developed in the kitchen of the Fife ‘n Drum. Always a hit, it’s usually prepared for a banquet as it is easy to serve en masse and, aside from a little time, easily put together.
You will need a boneless piece of pork loin. I prefer to use Berkshire pork but, if it is unavailable, feel free to use whatever pork is available. Prosciutto is also an ingredient. There is no need for the expensive stuff because it will be inside the roast. You will also need some pesto Genovese. This time of year it is not so easy to procure a bundle of fresh basil for the pesto; I recommend purchasing some pre-made pesto at your local market. Alternatively you can get a small bunch of fresh basil, lay the leaves on the filleted pork and sprinkle some chopped garlic, broken up pine nuts or almonds and some grated Parmigiano Reggiano on the pork before you roll it up. This recipe may be made gluten free by replacing the sliced bread with gluten free bread or crackers.
If you feel your knife skills are not up to filleting the pork loin, your butcher will likely be willing to do it for you. Just ask that it be laid out jelly roll fashion about half an inch thick. You will also need some kitchen twine to tie the roast.
ROAST LOIN with PROSCIUTTO GENOVESE
Serves 4 - 6
Ingredients for the roast:
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one 2 to 2 1/2 pound piece of boneless pork loin
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1/2 cup pesto Genovese
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4 ounces of thinly sliced prosciutto
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6 thin slices of bread, about, crusts removed, or a gluten free alternative
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1/4 cup of shredded Parmigiano Reggiano
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a few gratings of black pepper. Additional salt will likely not be needed because of the prosciutto and the cheese
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2 or 3 stalks of celery
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2 medium carrots cut in half lengthwise
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1 small onion chopped
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2 cloves garlic, smashed
Ingredients for the sauce:
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2 cups strong chicken stock
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1/2 cup Marsala or Madeira wine
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2 tablespoons orange marmalade
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2 teaspoons of sherry vinegar
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1 tablespoon cornstarch dissolved in 2 tablespoons chicken stock
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salt and pepper to taste
Method for the roast:
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lay the pork loin on a cutting board and with a sharp knife, cut lengthwise end to end about a 1/2 an inch deep and continue to cut in this manner until the whole thing has been laid out much like an unrolled jelly roll cake
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pound the laid out pork lightly with a meat mallet to even it out a bit
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spread the pesto evenly over the pork
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lay the prosciutto out, covering the pesto
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shower the cheese evenly over the surface
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lay the bread slices down next covering as much of the filling as you can
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roll the pork beginning on the long side that was the first cut. Roll it tightly so that it is snug and when finished it should resemble a jelly roll
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tie the roast with the kitchen twine about every inch
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on a roasting pan, lay down the celery, carrot, onion and garlic. Set the roast on the vegetables and add about a 1/4 cup of water to the pan
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roast in a preheated 325 F oven for 60 to 70 minutes or until an instant read thermometer reads 155 F degrees in the center of the roast
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remove the roast from the pan and keep warm
Method for the sauce:
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scrape the vegetables and drippings from the roasting pan into a saucepan and add the stock and the wine. Bring to a simmer and let cook for about 5 minutes
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remove the vegetable solids from the pan or strain them through a sieve. Return to a simmer and whisk in the orange marmalade, the sherry vinegar and the dissolved cornstarch and cook for another 3 or 4 minutes. If a richer sauce is desired, you can stir in a tablespoon or two of unsalted butter at this time. Season the sauce with salt and pepper
This may not be the dish for a quick weeknight meal but it is a terrific weekend or party dinner. The recipe can easily be expanded to accommodate a crowd. A festive and attractive roast for family and friends. Enjoy!