PROSCIUTTO-WRAPPED PORK LOIN
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h20m
Yield 6 to 10 servings
Number Of Ingredients 18
Steps:
- Combine the parsley, sage, mustard and shallot in a mini food processor and pulse until coarsely chopped and combined. Add the olive oil and blend to form a paste. Season with salt and pepper.
- Season the pork loin with salt and rub the paste all over it. Lay the prosciutto slices on a piece of parchment paper, shingled in 2 overlapping rows to form a 12-inch square. Place the pork loin in the middle of the prosciutto square. Using the parchment to help you roll, roll the prosciutto up over the loin, pressing firmly to adhere the prosciutto to the loin. Continue to roll until the entire pork loin is tightly covered in prosciutto (the prosciutto should overlap itself). Refrigerate at least 1 hour, preferably overnight.
- In a small saucepan, bring the sugar, maple syrup, BBQ sauce, star anise, cinnamon stick, orange zest and jalapeño to a simmer. Let cool to room temperature, or overnight in the fridge.
- When you're ready to roast the pork, preheat the oven to 425 degrees F.
- Place the butter, garlic and rosemary in a large, ovenproof saute pan and heat over medium-low heat until the butter is melted, about 2 minutes. Lay the prosciutto-wrapped loin in the pan seam-side down. Roast until an instant-read thermometer inserted in the center of the loin reads 120 degrees F, 30 to 40 minutes.
- Brush the glaze on the loin and continue to roast to 135 degrees F for medium, 10 to 15 minutes more. Allow the meat to rest before slicing, then spoon the pan juices over the pork slices.
PROSCIUTTO OR PANCETTA-WRAPPED PORK ROAST WITH FENNEL AND GOLDEN RAISIN STUFFING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h55m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the fennel and golden raisin stuffing: Place the golden raisins in a small dish, cover with boiling water and let stand to soften. Melt the butter with a turn of the pan of EVOO in a skillet over medium heat. Add the garlic, fennel (reserving the fronds) and onions, sprinkle with some salt and pepper and cook until the vegetables soften, 12 to 15 minutes. Deglaze with the wine, transfer to a bowl and let cool completely. Drain and chop the raisins, and then combine with the fennel, onions, ground pork, pine nuts and thyme. For the prosciutto-wrapped pork roast: Preheat the oven to 400 degrees F. Butterfly the meat by thirds: Measure one-third from the bottom of the loin, and make a lengthwise cut along one longer side (not going all the way through to the opposite side). Continue to make long cuts to open up the meat. When you have reached almost to the opposite side of the roast with your lengthwise cuts, stop and roll the top two-thirds of the roast over. Measure the height of the rolled-over portion and make a lengthwise cut to butterfly this in half. Continue slicing and opening up the meat until the loin has been butterflied into a single slab. Pound the meat with a meat mallet to 3/4-inch thick, and then sprinkle with salt and pepper. Spread the stuffing over the meat, leaving a 1-inch border. Roll up the pork, cover with overlapping slices of the prosciutto, and tie in intervals with twine to secure. Heat 2 turns of the pan of EVOO in a large Dutch oven over medium-high heat. Add the pork and brown evenly all over. Toss the potatoes and onions in a roasting pan together with the rosemary, garlic, about 1/4 cup EVOO, and some salt and pepper. Set the browned roast on top and deglaze the Dutch oven with the wine, scraping up the bits from the bottom. Pour the liquid over the pork. Roast until the internal temperature reaches 145 degrees, up to 2 hours, then let rest 30 minutes under a foil tent. Before serving, place the roasting pan on a burner, deglaze with the stock and then stir in the fennel fronds and butter. Slice the roast, spoon the fennel butter jus over top and serve alongside the potatoes and onions.
PANCETTA-WRAPPED PORK ROAST
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.
- Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.
- Preheat the oven to 400 degrees F.
- Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.
- Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.
PANCETTA-WRAPPED PORK ROAST
A wrapping of pancetta (Italian bacon) keeps roast pork loin moist and imparts delicious flavor and crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Season pork with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.
- Rub pork with chopped rosemary. Wrap with pancetta, overlapping strips slightly. Use toothpicks to secure pancetta, if necessary. Place a rosemary sprig on top; tie pork with kitchen twine, and remove toothpicks. Return pork to skillet. Scatter onions and rosemary sprigs around pork. Roast in oven, basting occasionally with cooking juices, until it reaches an internal temperature of 145 degrees on an instant-read thermometer, 30 to 35 minutes. Remove from oven. Transfer pork and onions to a platter; cover to keep warm.
- Make pan sauce: In a small bowl, combine butter and flour. Pour off fat from skillet; place over medium heat. Add stock, scraping bottom of skillet to loosen browned bits. Bring to a boil; reduce liquid slightly, about 2 minutes. Whisk in butter mixture; cook until thickened. Season with salt and pepper. Slice pork, and drizzle with sauce. Serve with onions, polenta triangles and steamed spinach.
More about "prosciutto or pancetta wrapped pork roast with fennel and golden raisin stuffing recipes"
PROSCIUTTO OR PANCETTA-WRAPPED PORK ROAST WITH …
Web Nov 14, 2012 Prosciutto or Pancetta-Wrapped Pork Roast with Fennel and Golden Raisin Stuffing 0 Reviews Level: Intermediate Total: 3 hr …
From cookingchanneltv.com
Servings 6Total Time 3 hrs 55 minsCategory Main-Dish
From cookingchanneltv.com
Servings 6Total Time 3 hrs 55 minsCategory Main-Dish
See details
PROSCIUTTO OR PANCETTA-WRAPPED PORK ROAST WITH FENNEL AND …
Web Nov 26, 2014 1 small bulb fennel, chopped, plus 3 to 4 Tbsp fronds 1 onion, chopped salt and freshly ground black pepper ½ cup dry white wine 1 lb (s) ground pork 4 Tbsp pine …
From foodnetwork.ca
1.8/5 (6)Category Dinner,Italian,Main,Pork,PotatoesCuisine ItalianTotal Time 3 hrs 5 mins
From foodnetwork.ca
1.8/5 (6)Category Dinner,Italian,Main,Pork,PotatoesCuisine ItalianTotal Time 3 hrs 5 mins
See details
PROSCIUTTO OR PANCETTA-WRAPPED PORK ROAST WITH FENNEL AND …
Web Prosciutto or Pancetta-Wrapped Pork Roast with Fennel and Golden Raisin Stuffing : Recipes : Cooking Channel Recipe. cookingchanneltv.com Judith Warren Billson. …
From copymethat.com
From copymethat.com
See details
25 WAYS TO USE PROSCIUTTO | DEVOUR | COOKING CHANNEL
Web Oct 25, 2013 Wrapping meat with prosciutto makes everything better; try out Prosciutto- or Pancetta-Wrapped Pork Roast with Fennel and Golden Raisin Stuffing for a …
From cookingchanneltv.com
From cookingchanneltv.com
See details
PANCETTA-WRAPPED PORK ROAST : RECIPES : COOKING CHANNEL …
Web Recipe courtesy of Giada De Laurentiis. Recipe courtesy of
From cookingchanneltv.cel30.sni.foodnetwork.com
From cookingchanneltv.cel30.sni.foodnetwork.com
See details
PROSCIUTTO OR PANCETTA-WRAPPED PORK ROAST WITH FENNEL AND …
Web Rate this Prosciutto or Pancetta-Wrapped Pork Roast with Fennel and Golden Raisin Stuffing (Rachael Ray) recipe with 1/3 cup golden raisins, 2 tbsp butter, evoo, as …
From recipeofhealth.com
From recipeofhealth.com
See details
PANCETTA-WRAPPED PORK ROAST RECIPE - COOKING CHANNEL
Web Preheat the oven to 400 degrees F. Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the …
From cookingchanneltv.com
From cookingchanneltv.com
See details
PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH ROASTED FENNEL
Web Mar 15, 2019 Step 1 Preheat oven to 425°F. Toss together fennel, onion, and 2 tablespoons oil on a large rimmed baking sheet. Season with salt and pepper. Roast for …
From countryliving.com
From countryliving.com
See details
PROSCIUTTO OR PANCETTA WRAPPED PORK ROAST WITH FENNEL AND …
Web Add pork, prosciutto-seam sides down, and cook until golden brown, 2 to 4 minutes. Turn and cook until golden brown on second side, 2 to 4 minutes. Toss vegetables, then …
From tfrecipes.com
From tfrecipes.com
See details
PROSCIUTTO OR PANCETTA-WRAPPED PORK ROAST WITH FENNEL AND …
Web Ingredients 1/3 cup golden raisins 2 tablespoons butter EVOO, as needed 3 to 4 cloves garlic, finely chopped 1 small bulb fennel, chopped, plus 3 to 4 tablespoons fronds 1 …
From recipenode.com
From recipenode.com
See details
PROSCIUTTO OR PANCETTA-WRAPPED PORK ROAST WITH FENNEL AND …
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
See details
PROSCIUTTO OR PANCETTA-WRAPPED PORK ROAST WITH FENNEL AND …
Web Drain and chop the raisins, and then combine with the fennel, onions, ground pork, pine nuts and thyme. For the prosciutto-wrapped pork roast: Preheat the oven to 400 …
From cookart.us
From cookart.us
See details
PANCETTA-WRAPPED PORK ROAST : RECIPES - COOKING …
Web Preheat the oven to 400 degrees F. Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the …
From cookingchanneltv.com
From cookingchanneltv.com
See details
PROSCIUTTO-WRAPPED FENNEL RECIPE - COUNTRY LIVING
Web Nov 4, 2010 Directions. Step 1 Preheat oven to 400 degrees F. Cut each fennel half into 4 pieces. Step 2 Wrap each fennel spear with a slice of prosciutto and place on baking …
From countryliving.com
From countryliving.com
See details
FENNEL-AND-PROSCIUTTO-STUFFED PORK LOIN ROAST - GREATIST
Web Oct 25, 2021 Food Fitness Faves Connect Fennel-and-Prosciutto-Stuffed Pork Loin Roast This impressive pork roast starts with an easy stuffing made with whole-wheat bread, fennel, and apple. To...
From greatist.com
From greatist.com
See details
PANCETTA-WRAPPED PORK ROAST RECIPE | GIADA DE LAURENTIIS
Web Mar 17, 2018 Recipe courtesy of Giada De Laurentiis. Show: Everyday Italian Everyday Italian
From cookingchanneltv.cel02.sni.foodnetwork.com
From cookingchanneltv.cel02.sni.foodnetwork.com
See details
PROSCIUTTO-WRAPPED ROAST PORK LOIN | SAVEUR
Web Heat oven to 375˚. Pile lemon zest, rosemary, sage, and garlic on a cutting board; chop together with a knife until combined; set herb mixture aside. Step 2 Using a knife, …
From saveur.com
From saveur.com
See details
PANCETTA-WRAPPED PORK ROAST RECIPE | GIADA DE LAURENTIIS
Web Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced. Sprinkle the pork roast …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
See details
PROSCIUTTO- OR PANCETTA-WRAPPED PORK ROASTED WITH FENNEL
Web Save this Prosciutto- or pancetta-wrapped pork roasted with fennel & golden raisin stuffing recipe and more from Week in a Day: Five Dishes One Day to your own online …
From eatyourbooks.com
From eatyourbooks.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love