Prosciutto, Apple, and Sage Pesto Pork Loin.

by flavorslutofficial
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Proscuitto Pork Loin with Apple and Sage Pesto

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Course: Main Course
Cuisine: American
Servings: 4
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  • 1.5 lbs pork loin
  • 3 oz sliced prosciutto
  • 1 gala apple
  • 2 tsp olive oil
  • 1/2 cup fresh sage leaves
  • 1/2 cup shredded parmesan cheese
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 5 cloves garlic
  • 1/4 olive oil
  • 3 Tbsp whole grain mustard
  • In a blender combine all ingredients for pesto: 1/4 cup olive oil, 1/2 cup Parmesan, 1/2 cup fresh sage leaves, 1 tsp salt, 1/2 tsp black pepper, 5 cloves garlic, 3 Tbsp whole grain mustard. Blend.
  • Heat your oven to 400 degrees Fahrenheit.
  • 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.
  • Lay the pork loin over and in the middle of the prosciutto, and coat the loin all over with your sage pesto.
  • Peel your apple, and discard the peels. Or compost them or whatever; I’m not in charge of your life!
  • 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.
  • 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.
  • 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.
  • Heat a pan or flat skillet to medium high heat.
  • 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.
  • 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. Allow pork to rest for 5 minutes and slice into medallions. Enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut

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