Prosciutto, Apple, and Sage Pesto Pork Loin.

Serves: 4 Time: 1 hour

Ingredients:

• 1.5 lbs pork loin
• 3 oz sliced prosciutto
• 1 gala apple
• 2 Tablespoons sage pesto
• 2 tsp olive oil

Sage Pesto:

• 1/2 cup fresh sage leaves
• 1/2 cup shredded parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 5 cloves garlic
• 1/4 olive oil
• 3 Tbsp whole grain mustard

Tools:

• Blender or food processor
• Large pan for searing
• Roasting pan or baking tray

Instructions:

1. In a blender combine all ingredients for pesto, and blend until smooth. Reserve 2 tablespoons and set aside.
2. Heat your oven to 400 degrees Fahrenheit.
3. On a solid flat surface lay prosciutto slices flat and slightly overlapping so they will cover the entire length of your pork loin when wrapped.
4. Lay the pork loin over and in the middle of the prosciutto, and coat the loin all over with your reserved 2 Tablespoons of sage pesto.
5. Peel your apple, and discard the peels. Or compost them or whatever; I’m not in charge of your life!
6. When you’re done living your best eco friendly life- peel the flesh of the apple and lay thin slices of top of the pesto rubbed pork. I like to lay two layers of apple on the top.
7. Now for the tricky part!
8. Slide your hands under both sides of the overlapping prosciutto slices. The prosciutto has a little bit of stretch so be gentle, but don’t fear it.
9. Wrap your prosciutto around the pork loin so they form a seam where the ends meet. This is where you will sear your loin first.
10. Heat a pan or flat skillet to medium high heat
11. When your pan or skillet is hot add your olive oil and sear the loin seam side down. Brown on all four sides. About 1 to 2 minutes per side.
12. When done searing place your loin in a roasting pan or baking tray and roast for 30 minutes or until pork reaches 160 degrees Fahrenheit. This is the temperature I prefer my pork cooked to, but you can safely eat pork at 145 if you like a little pink to it.
13. Allow pork to rest for 5 minutes and slice into medallions. Enjoy!