Thursday, January 19, 2012

Prosciutto-Wrapped Boneless Pork Loin with Rhubarb and Sage

I've been wanting to make this recipe since I first bought this cookbook, so when I noticed pork loin on sale, I snatched it up. Thankfully, after much anticipation, the recipe did not disappoint. The rhubarb made a delicious, tangy sauce that beautifully complimented the juicy pork and crispy prosciutto. I realize I'm cheating again by making a dish that calls for rhubarb when it's not readily available this time of year (but is hiding in my freezer!). The author indicates you can substitute plums or apples though when it's not in season, although you'll miss out on some of the tartness. I did cut the amount of rhubarb in half because I didn't want to give up too much of it. It still made plenty of sauce for the pork (full amount is given below).

Prosciutto-Wrapped Boneless Pork Loin with Rhubarb and Sage (from All About Roasting)

2 to 3 garlic cloves
1 tbsp chopped sage; 1 tsp minced sage
1/2 tsp finely grated orange zest
kosher salt
1/2 tsp whole black peppercorns
3 tbsp olive oil
1.1 kg boneless pork loin
4 thin slices prosciutto
680g rhubarb, cut into 1/2" pieces
3 tbsp brown sugar

1. Up to a day ahead of time, smash garlic in a mortar. Add chopped sage, orange zest, 3/4 tsp salt, and peppercorns and mash to create a smooth paste. Stir in 2 tbsp olive oil and rub over pork. Cover and refrigerate.
2. Preheat oven to 325F.
3. Arrange pork in a medium-sized roasting pan (11"x13") and drape prosciutto crosswise over pork loin. Drizzle with olive oil.
4. Roast pork for 45 minutes.
5. Meanwhile, in small bowl, toss rhubarb with brown sugar, minced sage, and a pinch of salt.
6. Add 1 tbsp of olive oil to rhubarb and spread around pork in pan. Return to oven and roast until 140F (25 - 30 minutes).
7. Transfer pork to a carving board and let rest 10 - 15 minutes.
8. Stir rhubarb with pan drippings.
9. Carve pork into 1/4 - 1/2" slices and serve with rhubarb sauce.

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