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Apple, Sage, and Prosciutto-Stuffed Pork Loin

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The most ingenious method of stuffing pork? Obviously, with more pork!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine world cuisine
Servings 4
Calories 2237 kcal

Ingredients
  

  • 6 tbsp. extra-virgin olive oil, divided
  • 1 apple (preferably Gala or Honeycrisp), peeled, cored, and finely diced
  • 1/2 c. minced onion
  • 1 clove garlic, minced
  • 1/4 c. finely chopped sage
  • kosher salt
  • Freshly ground black pepper
  • 1 1/4 lb. pork loin
  • 2 thin slices prosciutto
  • 3 cloves garlic, thinly sliced
  • 16 oz. baby spinach
  • Juice of 1/2 lemon

Instructions
 

  • Preheat oven to 375°. In large, ovenproof skillet over medium-high heat, heat 2 tablespoons olive oil. Cook apple and onion until beginning to soften, 4 minutes, then add garlic and sage and cook 2 minutes more. Season with salt and pepper, then transfer to bowl and let cool slightly.
  • Butterfly pork loin: Using sharp knife, make slit lengthwise down center of pork, cutting it in half so it opens like a book (don’t cut it all the way through; it should still be attached at the bottom.)
  • Season inside with salt and pepper and top cut-side of pork with prosciutto and apple filling. Pull two sides of pork around filling and tie tightly with kitchen string. (We used 4 pieces of string to tie pork in 4 places and trimmed off ends.)
  • In same skillet, heat 2 more tablespoons olive oil over medium-high heat. Add pork and sear 6 minutes, turning every 1 to 2 minutes, until browned.
  • Place entire skillet in oven and roast 20 minutes, or until internal temperature reaches 145°. Remove from oven and transfer to cutting board; cover with aluminum foil and let sit 10 minutes.
  • Meanwhile, in separate large skillet, heat remaining 2 tablespoons olive oil over medium-high heat and cook garlic until fragrant, 2 minutes. Add half spinach and cook until wilted, about 4 minutes, then add remaining spinach and continue cooking until wilted. Season with lemon juice, salt, and pepper, and place in strainer to remove extra water.
  • Slice pork and serve with spinach.

Nutrition

Calories: 2237kcalCarbohydrates: 47gProtein: 135gFat: 160gSaturated Fat: 39gCholesterol: 368mgSodium: 3386mgPotassium: 5427mgFiber: 31gSugar: 26gCalcium: 1161mgIron: 28mg
Keyword Apple, Sage, and Prosciutto-Stuffed Pork Loin
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