Greek Stuffed Prosciutto Fig Jam Pork Loin Roll Recipe 45

ROAST PORK LOIN WITH FIG AND PROSCIUTTO STUFFING

Steps:

• Pound pork loin to even 1 inch thickness with mallet.
• Add pork to the brine mixture, cover bowl with plastic wrap and refrigerate until fully seasoned, about 1 1/2 hours.
• Remove pork from brine, rinse and dry pork thoroughly with paper towels.
• If not brining season both sides with optional seasoned salt the one posted or any you favor.
• Line shallow roasting pan with foil and position flat wire rack over foil and set aside.
• Lay pork fat side down.
• Place the figs and prosciutto on the butterflied pork.
• Roll the meat jellyroll style over the stuffing and fasten with butcher's twine.
• Place the stuffed roast on rack, rub garlic and rosemary evenly over exposed surface of meat and sprinkle with olive oil.
• Roast 20 minutes at 450 degrees.
• Remove roast from oven and brush exposed surface with optional warmed fig jam or baste with the juices in bottom of pan.
• Return roast to oven and roast 25 minutes longer. Glaze should be nicely browned and internal temperature should register 145 degrees. Please do not overcook.
• Let rest 10 minutes, cut off twine, slice and serve with pan juices.

CHINESE PORK RIBS WITH PLUM SAUCE RECIPE - (3.9/5)

Steps:

• Prepare the marinade: in a large bowl, combine the minced garlic, plum jam, soy sauce, rice vinegar, and hoisin sauce. Whisky until smooth. Place the ribs in a gallon-size freezer bag and pour the marinade over the ribs. Close the bag and shake so that all the ribs get covered with marinade. Place the freezer bag in the fridge for at least 2 hours, or ideally overnight. Preheat the oven to 350 degrees F. Line baking sheets with tin foil or parchment paper. Place the ribs on the lined baking sheets bone-side-down. Reserve the remaining marinade and brush some of it on top with a pastry brush. Roast for 45 to 50 minutes, brushing more marinade over the top of the ribs about halfway through. The ribs are done when they are golden brown on top and cooked through. Transfer the ribs to a large platter and serve. Enjoy!

GREEK STUFFED PROSCIUTTO & FIG JAM PORK LOIN ROLL RECIPE - (4/5)

Steps:

• Lay the butterflied pork loin roast flat and season with kosher salt & fresh cracked black pepper. Spread an even layer of fig jam (I used about 3/4 of a jar) evenly over the pork loin roast, leaving about a 1-inch edge (to allow for rolling). Sprinkle the thinly sliced garlic on top. Reduce the garlic to one clove, if you don't want it to dominate the overall flavor-- 2 cloves is a lot! Add the prosciutto slices on top. Sprinkle or lay feta cheese on top. If you are using frozen, thawed spinach (which I did), be sure that it is squeezed very dry. You can use a tea towel or I use a potato ricer to do this job. Fresh spinach will make an even prettier presentation, if you have it. Carefully roll the pork loin and tie with kitchen string. In an ovenproof large and deep skillet, heat enough olive oil to lightly coat the skillet. Sear the roast for about 3 to 4 minutes per side until crispy and golden. Note: Once I did this, I allowed the meat and pan to cool and then set it, covered, in the refrigerator. The next evening, I brought this to room temperature for about an hour, and then proceeded to roasting. Preheat the oven to 425°F. Set the entire skillet into the oven and roast for about 45 minutes or until the internal temperature reaches 165°F. Remove the roast from the pan, loosely cover with foil and allow to rest for about 15 minutes. PAN SAUCE: On Medium-High, bring the drippings in the skillet to be very hot. Carefully add the Ruby Red Port Wine into the pan, scraping off the browned bits on the bottom. Add the chicken stock and allow the sauce to reduce to almost half (about 10 minutes or so). Remove the pan from the heat and whisk in the unsalted butter. Taste and add more salt & pepper, if desired. TO PLATE: Remove the kitchen twine and slice roughly 1-inch thick. Drizzle the pan sauce around the pork and a little on top. Perfect side dish would be a nice Orzo, with a little olive oil or roasted asparagus.