Ingredients for Prosciutto-Wrapped Pork Loin with Roasted Apples

• 30g (240ml ) dried whole porcini mushrooms

• 60g (3/4 cup) dried apples

• 450g kale, bottom stems trimmed

• 2 teaspoons kosher salt plus more

• 2 cucchiai (1/4 panetto) di burro non salato

• 230g di cipolla tritata

• 1 tablespoon finely minced garlic

• 1 1/2 teaspoons dried thyme

• 1 1/2 teaspoons dried rosemary

• 2 tablespoons brandy or Calvados

• 1/2 cucchiaini di pepe nero macinato fresco

• 450g di carne di maiale macinata

• 1 (trimmed) 2 1/2-1.4kg pork loin

• 1 teaspoon kosher salt plus more for seasoning

• 1/2 teaspoons freshly ground black pepper plus more for seasoning

• 90g thinly sliced prosciutto

• 5 sprigs rosemary

• 4 medium apples (such as Granny Smith or Fuji), quartered, or 8 small apples, halved

• 3 cucchiai di burro non salato, divisi

• 2 cucchiai di olio extravergine d'oliva

• 240ml dry hard cider

• 120ml low-salt chicken stock

• Ingredient info: Dried porcini are available at better supermarkets and at specialty foods stores and Italian markets.

Place dried mushrooms and dried apples in separate small bowls. Add 240ml boiling water to each bowl. Let mushrooms and apples soak until very soft, about 30 minutes. Strain mushrooms. Cover and chill soaking liquid (about 180ml ). Drain apples, discarding soaking liquid. Finely chop mushrooms and apples, combine in a small bowl, and set mushroom and apple mixture aside.

Meanwhile, blanch kale in boiling salted water just until wilted, about 1 minute. Using tongs, transfer kale to a rimmed baking sheet. Refrigerate until cool. Remove any large, tough ribs.

Melt butter in a large skillet over medium heat. Add onion; cook, stirring often, until soft and lightly golden, about 8 minutes. Add mushrooms and apples; cook, stirring occasionally, until flavours meld, about 5 minutes. Stir in garlic, thyme, and rosemary; cook for 1 minute. Add brandy and cook until liquid is absorbed, about 1 minute. Stir in 2 teaspoons salt and 1/2 teaspoons pepper. Transfer mixture to a bowl and let cool completely. Add pork mince and stir to combine well.

To butterfly, put pork loin on a work surface with short end facing you. Holding a long, thin sharp knife parallel to work surface and beginning along one long side, cut 1/2" above underside of roast. Continue slicing inward, pulling back the meat with your free hand and unrolling the roast like a carpet, until the entire loin is flat. Cover with a sheet of plastic wrap. Using a meat mallet, pound to an even thickness.

Uncover pork. Season with 1 teaspoon salt and 1/2 teaspoons pepper. Place kale leaves on top of loin in an even layer, overlapping as needed and leaving a 1" border. Spread filling on top of kale. Roll pork into a tight cylinder. Wrap one layer of prosciutto around roast. Tie roast securely with kitchen twine in 1" intervals. Tuck rosemary sprigs under twine, spacing apart. DO AHEAD: Pork roast can be made 1 day ahead. Cover and chill. Let stand at room temperature for 1 hour before continuing.

Preheat oven to 204°C. Place apples in a roasting pan. Melt 1 tablespoon butter with oil in a large skillet. Brown pork on all sides, about 5 minutes total, then set on top of apples in pan. Add cider and 120ml water to skillet and bring to a boil, scraping up browned bits. Pour mixture into roasting pan. Roast pork until an instant-read thermometer inserted into centre of loin registers 60°C (it will be cooked medium but still slightly pink), about 1 hour 40 minutes. Let roast rest for at least 20 minutes and up to 2 hours.

Put roast on a platter. Reserve apples from roasting pan; spoon off fat from juices in pan. Place pan on top of stove over medium-high heat. Add chicken stock. Pour in reserved mushroom liquid, leaving any sediment behind, and cook, scraping bottom of pan to release any browned bits, until slightly thickened, about 5 minutes. Whisk in remaining 2 tablespoons butter and season to taste with salt and pepper. Strain sauce; slice pork. Serve sauce and apples alongside sliced pork.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.