Prosciutto-Wrapped Pork Loin with Roasted Apples
- 1 ounce (1 cup) dried whole porcini mushrooms
- 1/4 cup honey
- 2 ounces (3/4 cup) dried apples
- 1 pound kale, bottom stems trimmed
- 2 teaspoons kosher salt plus more
- 2 tablespoons (1/4 stick) unsalted butter
- 1 cup minced onion
- 1 tablespoon finely minced garlic
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried rosemary
- 2 tablespoons brandy or Calvados
- 1/2 teaspoon freshly ground black pepper
- 1 pound ground pork
- 1 (trimmed) 2 1/2–3-lb. pork loin
- 1 teaspoon kosher salt plus more for seasoning
- 1/2 teaspoon freshly ground black pepper plus more for seasoning
- 3 ounces thinly sliced prosciutto
- 5 sprigs rosemary
- 4 medium apples (such as Granny Smith or Fuji), quartered, or 8 small apples, halved
- 3 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil
- 1 cup dry hard cider
- 1/2 cup low-salt chicken stock
- Produce
- Apples, dried (2 ounces)
- Apples, medium (4)
- Garlic (1 tablespoon)
- Kale (1 pound)
- Onion (1 cup)
- Porcini mushrooms, dried whole (1 ounce)
- Rosemary, dried (1 1/2 teaspoons)
- Rosemary (5 sprigs)
- Thyme, dried (1 1/2 teaspoons)
- Meat
- (trimmed) 2 1/2-3-lb. pork loin (1)
- Ground pork (1 pound)
- Prosciutto (3 ounces)
- Canned Goods
- Chicken stock, low-salt (1/2 cup)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Black pepper plus more, freshly ground (1/2 teaspoon)
- Honey (1/4 cup)
- Kosher salt plus more (3 teaspoons)
- Olive oil, extra-virgin (2 tablespoons)
- Dairy
- Butter, unsalted (5 tablespoons)
- Beer, Wine & Liquor
- Brandy or calvados (2 tablespoons)
- Hard cider, dry (1 cup)
Preparation
Read recipe preparation on bonappetit.com
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Published September 13, 2011 (1 year ago).
106 people saved this recipe.
