Last week I mentioned that I had some friends over for a dinner and made a fantastic Prosciutto wrapped pork loin with stuffed ground pork, apples and mushrooms. I was tight for time that day and did not take a picture of the meal which really pissed me off as it looked as good as it tasted. So good in fact that I had no leftovers for lunch or dinner last week. It just so happened that I had two more pork loins in the freezer of which one is already earmarked for a pork curry next week, the other I decided was going to be a repeat of last Sunday’s meal along with a pic and the recipe. If you do try to do this I hope that yours turns out as tasty as mine.


1 cup of chopped mushrooms (pick your type, white, porcini, oyster, shiitake, etc)

3/4 cup of chopped apples

2 tsp salt

2 tbsp olive oil

1 cup minced onion

1 tbsp finely minced garlic

1 1/2 tsp each of dried thyme and rosemary

2 tbsp of apple cider (fresh pressed if available) I have an orchard just up the road that makes a nice cider

1/2 tsp ground black pepper

1 lb of ground pork

The Pork Loin:

3 lb pork loin (trimmed)

1 tsp fleur de sel

1/2 tsp freshly ground black pepper

3-4 oz of sliced prosciutto

4 sprigs of rosemary

2 large Honey Crisp apples, cored, peeled and quartered

2 tbsp extra virgin olive oil

1/2 cup of apple cider

Putting it together:

The Filling

In a large skillet over medium heat add 2 tbsp olive oil. Add onion, cook stirring often, until soft and lightly golden, about 7-9 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 cider and cook until liquid is absorbed, about 1 minute. Stir in salt and pepper. Transfer mixture to a bowl and let cool completely. Add ground pork and stir to combine well.

The Pork

If you can get a butcher to butterfly the pork, great. If not, then follow these easy steps.

Put pork loin on work surface with short end facing you. Holding a long thin sharp knife parallel to the work surface and beginning along one side, cut 1/2 inch above underside of the 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 ( I do not have one, but I do have old Irons from the 1900’s that are perfect for getting the met to an even thickness.

Remove wrap and season with salt and pepper. With the loin flat add the filling, leaving a 3/4 inch border around the outside.  Now roll the pork very tightly like a sleeping bag, cylinder or swiss roll. Wrap the pork with the prosciutto and tie the roast securely with kitchen twine at one inch intervals. Place rosemary sprigs under the twine.

Pre heat oven to 400 degrees F. Place apples in large Dutch Oven. In a skillet over medium high heat add olive oil and brown roast on all sides, about 5 -7 minutes total, then set on apples in Dutch Oven. Add cider to skillet and bring to boil, scrape off the brown bit and pour over roast. You should roast pork to an inside temp reaches 140 degrees about 1 hour and 40 minutes. After it is done let roast rest for 20 minutes. Put roast on platter along with apples.

If you are not on any Paleo Diet challenge you can heat up the juices and thicken it with butter or tapioca for a nice gravy.

Prosciutto Wrapped Pork Loin

Prosciutto-Wrapped Pork Loin with Roasted Apples, Julienned Sweet Potatoes and Mushrooms