Prosciutto Wrapped Pork Recipes

PROSCIUTTO-WRAPPED PORK CHOPS

Steps:

• Season pork chops with salt and pepper. Sprinkle thyme leaves over each, pressing, to help them adhere to the meat. Wrap 1 prosciutto slice around middle of each chop, like a belt; press ends to seal.
• In a large nonstick skillet, heat oil over medium-high. Cook chops until golden brown and cooked through, 4 to 5 minutes per side. (Cook in two batches, if necessary, to avoid crowding.) Serve chops with lemon wedges, if desired.

PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH CRISPY SAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
• Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
• Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
• Slice tenderloin and serve with crispy sage leaves.

PROSCIUTTO WRAPPED PORK

Steps:

• Preheat oven to 350 degrees.
• Heat oil in non-stick skillet over med-high heat.
• Sprinkle roast on all sides with salt and pepper.
• Sear meat in pan on all sides until well browned.
• Lay 3 slices of prosciutto on work surface.
• Remove roast and place on prosciutto.
• Sprinkle top of roast with rosemary.
• Wrap roast with prosciutto.
• Turn 90 degrees and use the remaining slices to fill in gaps.
• Secure with wooden toothpicks.
• Transfer to baking dish just larger than roast and add onions.
• Roast at 350 degrees for about 1 hour 20 minutes, or until pork is very tender.
• Baste occasionally with juices.
• Note: You may need to add small amounts of water while cooking to add to pan juices depending on the fat content of roast.
• Remove pork roast and onions to rest.
• Pour off remaining juice, including browned bits into sauce pan.
• Mash butter and flour in a small bowl or cup to combine well.
• Whisk into broth over medium heat stirring constantly with wire whisk.
• Bring to boil, reduce to simmer and cook 1 more minute.
• Remove toothpicks and place roast on platter.
• Slice at the table.
• Serve gravy on the side.
• Garlic smashed red potatoes are a fantastic side dish to this one to absorb all the yummy juices.

PORK CHOPS WRAPPED WITH PROSCIUTTO

Steps:

• Season pork chops with salt and pepper. Sprinkle thyme leaves over each, pressing, to help them adhere to the meat. Wrap 1 prosciutto slice around middle of each chop, like a belt; press ends to seal.
• In a large nonstick skillet, heat oil over medium-high. Cook chops until golden brown and cooked through, 4 to 5 minutes per side depending on thickness. This may have to be cooked in two batches to avoid crowding.
• Serve chops with lemon wedges, if desired.