If there are any of you who are NOT following our FLAVORS blog (and why aren't you?), since this recipe was SO good, I thought I'd repost it here! I've created 12 recipes so far, and this is by far our favorite!
Who doesn't love pork? I guess it is possible, given my own weird likes and dislikes, but I thank God for all the pigs who have given their lives for me to enjoy all their tasty parts and an amazing array of preparations: roasts, chops, ribs, shoulders, and don't even get me started on bacon, sausage and cured meats! YUM, I love them all!
I wanted to do something special with this week's recipe, so I came up with using three kinds of pork in my recipe for "Stuffed Pork Loin Wrapped in Prosciutto and Puff Pastry".
Here are the Ingredients:
1 pork loin (trimmed of any silver skin)
4 oz. thinly sliced prosciutto
salt and pepper
1 sheet frozen puff pastry
1 Italian sausage, removed from casing and browned
1 oz. dried apples
1 oz. dried apricots
2 T. dijon mustard
1 T. honey
1 egg + 1 T. water for egg wash
Thaw puff pastry , cover with a clean kitchen towel.
In a food processor, chop dried apples and apricots into small pieces.
Mix honey with mustard.
Preheat oven to 400 degrees
Lay out slices of prosciutto between two sheets of parchment, and roll with rolling pin.
Sprinkle prosciutto with thyme, salt and pepper.
Slice pork loin roast down center with boning knife, cutting almost all the way through.
Place pork on prosciutto, and stuff center with sausage and chopped apple-apricot mixture.
Roll, tucking ends of prosciutto, all the way around roast. Set aside.
On a floured surface, roll out puff pastry to a rectangle (longer than roast and wide enough to wrap all the way around). Brush pastry with a thin layer of honey-mustard.
Place prosciutto-wrapped roast on pastry. Roll pastry around roast, sealing last couple inches of pastry dough edge with egg wash.
Place roll on a baking sheet on a piece of parchment. Tuck ends of pastry under.
Brush whole roll with egg wash.
Bake for 30 minutes until golden brown and pork registers 140 degrees with a meat thermometer. Let rest 10 minutes before slicing into 1 inch pieces.
I wouldn't change a thing, and I will definitely make it again. It is a perfect "do ahead" company dish, and LOOKS much more difficult than it is. The whole process took less than 30 minutes! Brad has put this on his list of favorite entrees!