Presunto Stuffed Pork Loin
If you’re tired of the same old roast pork dish, try this recipe. It may look difficult but its pretty easy to make and tastes like a gourmet restaurant dish!
After the Holidays, I always have leftover cold cuts and cheeses so I’m always looking for ways to incorporate them into my regular recipes.
This recipe uses Presunto and cheese in the filling for salty smoky kick to the pork.
The pork is is also cooked in a caramelized onion and port wine reduction which adds a sweetness to balance the salt.
Serve the pork with my Roasted Brussels Sprouts & Potatoes.
This side dish recipe is great because the brussels sprouts and potatoes cook at the same time as the pork roast making it easy, and it saves cooking time.
1 (3 or 4) pound pork loin
3 slices of Presunto (prosciutto)
2 cups fresh spinach
3 sprigs of fresh parsley
2 cloves of garlic
3 slices of your favorite cheese
4 tbsp of olive oil
1/2 cup of bread crumbs
1/2 tsp salt
1 tsp garlic powder
1 tsp paprika
Caramelized Onions ingredients:
1 large onion sliced
1/2 cup red wine
1/2 cup vinho do porto (port wine)
2 tbsp butter
Mince the spinach, parsley and garlic and place in a small bowl.
Chop the presunto into small dices and add to the spinach mix.
Add the bread crumbs and 2 tbsp of the olive oil and toss well.
Gently butterfly the pork loin and spread out flat on a cutting board.
Spread the spinach stuffing mix evenly over the pork. Gently roll the pork and tie with trussing thread or use long skewers to hold the pork together.
Season the top of the pork with the salt, garlic powder and paprika. There is no need to season the inside of the pork since the presunto adds saltiness.
Place the pork in a saute pan and brown evenly in the remaining 2 tablespoons of the olive oil. Place the pork in a roasting pan
In the same saute pan, cook the onions for 1 minute to brown them.
Add the red and port wine, and the butter and cook until the wine is reduced by 1/2 and has thickened.
Poor the onion and wine reduction over the pork.
Cook at 350 degrees for 45 min – 1 hour until the pork reaches 165 degrees.
*At this point prep the Brussels Sprouts and Potatoes recipe to cook along with the pork if you desire.
Set aside to rest for 5 minutes before slicing.