Pork loin with prosciutto and chestnut stuffing
prosciutto fat trimmed
120 g, (Buy 130g), fat trimmed, thinly sliced
1 small, finely chopped
canned chestnuts, rinsed, drained
100 g, finely chopped
green apple, peeled
1 large, cored, grated
35 g, fresh sourdough, (1/2 cup)
⅓ cup(s), (80ml)
1½ tbs, chopped
grilled trimmed pork loin chop
1200 g, (buy 1.5kg rolled loin)
- 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.
- 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.
- 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.