Pork loin with prosciutto and chestnut stuffing
8
Points®
Total time: 1 hr 55 min • Prep: 45 min • Cook: 1 hr 10 min • Serves: 12 • Difficulty: Easy
This tender pork loin will become a Christmas family favourite.
Ingredients
Olive oil
1 tbs
Prosciutto fat trimmed
120 g, (Buy 130g), fat trimmed, thinly sliced
Brown onion
1 small, finely chopped
Green apple, peeled
1 large, cored, grated
Canned water chestnut, rinsed, drained
100 g
Dried breadcrumbs
35 g, fresh sourdough, (1/2 cup)
Chicken stock
⅓ cup(s), (80ml)
Fresh rosemary
1½ tbs, chopped
Pork loin roast, cooked without added fat
1500 g
Salt
2 tsp
Instructions
1
Heat half the oil in a large non-stick frying pan over medium-high heat. Cook prosciutto and onion, stirring, for 3-4 mins or until onion has softened. Stir in chestnuts, apple, breadcrumbs, stock and rosemary. Remove from heat.
2
Preheat oven to 200°C or 180°C fan-forced. Remove string from pork. Unroll. Place on a board, skin-side down. Slice crossways through the thickest part of the meat without cutting through to skin. Open pork out to form one large piece.
3
Press stuffing, in a wide row, on cut side of loin. Roll up pork to enclose stuffing. Tie with kitchen string at 2cm intervals to secure. Sprinkle with salt. Place pork on a rack in a large baking dish. Bake for 1 hr or until cooked through. Remove rind and trim away visible fat. Serve.
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