📝 About This Recipe
This elegant centerpiece features a succulent center-cut pork loin butterflied and layered with a savory-sweet medley of crisp Granny Smith apples, toasted pecans, and aromatic fresh sage. Wrapped in a delicate lattice of salty prosciutto, the roast develops a deeply caramelized exterior while the interior remains incredibly tender and moist. It is a sophisticated celebration of rustic flavors that transforms a simple cut of meat into a masterpiece of culinary craftsmanship.
🥗 Ingredients
The Pork
- 3-4 pounds Center-cut boneless pork loin (trimmed of excess silver skin)
- 6-8 slices Prosciutto di Parma (thinly sliced)
- to taste Kosher salt and cracked black pepper (for seasoning)
- 2 tablespoons Olive oil (extra virgin)
The Harvest Stuffing
- 2 tablespoons Unsalted butter
- 1 large Shallot (finely minced)
- 1 large Granny Smith apple (peeled and small diced)
- 3 pieces Garlic cloves (minced)
- 2 tablespoons Fresh sage leaves (finely chopped)
- 1/2 cup Panko breadcrumbs (toasted)
- 1/3 cup Pecans (chopped and toasted)
- 1/4 cup Dried cranberries (roughly chopped)
- 2 tablespoons Dijon mustard (used as a binder/spread)
Cider Pan Sauce
- 1 cup Hard apple cider or apple juice (dry style preferred)
- 1/2 cup Chicken stock (low sodium)
- 1 tablespoon Cold unsalted butter (cubed)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Set a wire rack inside a rimmed baking sheet or roasting pan to allow air circulation.
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2
Prepare the stuffing: In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the minced shallot and diced apple, sautéing for 5-6 minutes until softened and slightly golden.
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3
Stir in the garlic, chopped sage, and dried cranberries. Cook for another 60 seconds until fragrant, then remove from heat.
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4
In a small bowl, combine the apple mixture with the panko breadcrumbs and toasted pecans. Season with a pinch of salt and pepper; set aside to cool completely.
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5
Butterfly the pork: Place the loin on a cutting board. Holding your knife parallel to the board, cut lengthwise through the middle of the pork, stopping about 1/2 inch from the other side. Open it like a book.
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6
Cover the opened pork with plastic wrap and use a meat mallet to pound it to an even 1/2-inch thickness. Season the inside generously with salt and pepper.
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7
Spread a thin layer of Dijon mustard over the inside surface of the pork, then spread the cooled stuffing evenly, leaving a 1-inch border at the edges.
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8
Starting from a long side, roll the pork tightly like a jelly roll. Ensure the seam is facing down.
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9
Lay the prosciutto slices on a piece of parchment paper, slightly overlapping them to create a sheet. Place the pork roll on top and wrap the prosciutto around it. Secure the roast at 1-inch intervals with kitchen twine.
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10
Heat olive oil in a large oven-proof skillet over medium-high heat. Carefully sear the roast for 2-3 minutes per side until the prosciutto is crisp and golden.
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11
Transfer the skillet (or move the roast to the prepared baking sheet) to the oven. Roast for 45-60 minutes, or until an instant-read thermometer inserted into the thickest part of the meat (not the stuffing) reaches 145°F (63°C).
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12
Remove from the oven and transfer the roast to a carving board. Tent loosely with foil and let it rest for at least 15 minutes to allow juices to redistribute.
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13
While resting, make the pan sauce: Place the roasting skillet over medium heat. Deglaze with the apple cider and chicken stock, scraping up any browned bits (fond). Simmer until reduced by half.
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14
Whisk in the cold butter cube until the sauce is glossy and thickened. Season to taste.
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15
Remove the twine, slice the roast into 1-inch thick rounds, and drizzle with the cider pan sauce before serving.
💡 Chef's Tips
Always let the stuffing cool before spreading it on the raw meat to ensure food safety and even cooking. Use kitchen twine to tie the roast firmly; this prevents the stuffing from falling out and ensures the meat cooks at a uniform rate. Don't overcook the pork! Modern pork is lean and best enjoyed at a medium blush (145°F) to maintain juiciness. If the prosciutto begins to brown too quickly in the oven, tent that specific area with a small piece of foil. For a gluten-free version, substitute the panko breadcrumbs with gluten-free crumbs or cooked quinoa.
🍽️ Serving Suggestions
Serve alongside creamy garlic mashed potatoes or a silky parsnip puree. Pair with roasted Brussels sprouts tossed in balsamic glaze and pancetta. A crisp, dry Riesling or a hard sparkling apple cider complements the fruit notes perfectly. For a red wine pairing, choose a light-bodied Pinot Noir with earthy undertones. Add a side of crusty sourdough bread to soak up the delicious cider pan sauce.