Oh! I can still taste this divine Garlic, Rosemary and Prosciutto Crusted Pork Loin. The flavors melded so well together to form a perfect crust around the luscious pork loin. We are all serious pork lovers in our family. Our daughter tends to call all meat pork! When she was little it was the one meat we could count on her eating. It didn’t matter if it was ham, sausage, pork tenderloin, pork chop, pork butt, and especially Taylor’s Pork Roll, she loves them all. It was how we got her to eat meat. She loved duck but thought it was pork for a long time, same with beef. Hey! You do what you have to so they will eat. We are now trying to get her to realize she likes different meat.
Pork has become the “other white meat” and has lost a lot of flavor in the process so it is important to add a lot of zing back. I picked some of my favorite robust spices like garlic and rosemary. Our rosemary plants grow like weeds. We have so much fresh rosemary in our garden, I have to find ways to use it. The prosciutto is something near and dear to my heart. A little goes a long way and reminds me of our time in Italy, the best vacation of my life! I loved that I could add a little to the crust for flavor and fat without a lot of calories. Prosciutto is sliced so thinly that you can use a little without overloading the calories. I could write a whole post just on my love of prosciutto and Italy. Must stay on topic though.
I absolutely love having a one pot meal so when I decided to roast the pork I knew I would through in veggies too. They would add another layer of flavor and we would be able to eat them! I love multi-tasking. As for wine, what isn’t better with wine. If I have to open a bottle for cooking, then I get to drink a glass. That is how it works, isn’t it?? This meal is easy but will look so special. You could easily serve this for a special occasion even Christmas dinner. It would make a great main dish for a dinner party too. Crust always makes the dish special. Enjoy a little crunch and garlic with your pork.
Garlic, Rosemary & Prosciutto Pork Loin (Serves 6)
1 1/2 lb. pork loin
3 garlic cloves, smashed
1 tbsp. roughly chopped fresh rosemary
1 1/2 oz. prosciutto
1/2 cup panko bread crumbs
1 tsp. kosher salt
fresh ground black pepper to taste
1 tsp. olive oil
1 onion, cut into 8
2 celery stalks
2 carrots, peeled
2 parsnips, peeled
1 bay leaf
1 cup low sodium chicken broth
1/2 cup red wine
Preheat oven to 300°.
Place garlic, rosemary, prosciutto and panko in a mini food chopper and pulse until it is crumbly.
Pat pork dry with a paper towel then sprinkle all over with kosher salt and pepper.
Heat a skillet over medium high heat. Add olive oil and heat until very hot. Using a pastry brush, evenly distribute olive oil around the pan.
Brown pork loin on all sides for about a total of 12 minutes.
Put pork onto a cutting board and smear the crumbs on top.
Put skillet back over medium high heat and add chicken broth and wine. Scrape up any browned bits on the bottom.
Place onion, celery, carrots, parsnips and bay leaf in a line on the bottom of a baking sheet to create a rack for the pork to sit on.
Pour chicken broth around vegetables.
Place pork loin on top of the vegetables.
Bakes for 1 1/2 hours or until the internal temperature is 145°.
Place pork on a cutting board and allow to rest for 10 minutes before cutting.
Take vegetables out of the pan and cut into pieces to serve with the pork.
Serve pork and vegetables with juice drippings.
Nutritional value per 4 ounce pork and quarter of veggies and au jus.
Calories 245 Fat 8 grams Carbs 11 grams Protein 26 grams
You can also see this recipe on some of the link parties listed on my link page.