Roasted Pork Loin with Prosciutto & Rosemary-Fig Butter from ‘The Yellow Table’
This week, we’re spotlighting recipes from The Yellow Table: A Celebration of Everyday Gatherings by Anna Watson Carl (Sterling Epicure), a collection of easy, fuss-free recipes perfect for casual get-togethers. Try making the recipes at home and let us know what you think!
Photograph by Signe Birck
Roasted Pork Loin with Prosciutto & Rosemary-Fig Butter
Serves 4
I served this gorgeous roast for Christmas dinner last year and it was a huge hit. You can make the fig-rosemary butter several days in advance to save time.
4 tablespoons (½ stick) unsalted butter, room temperature
½ cup trimmed and finely chopped dried Black Mission figs
2 tablespoons finely chopped fresh rosemary, plus sprigs for garnish
1 clove garlic, minced
Fine sea salt and freshly ground black pepper
1 (1 ½ – to 2-pound) pork loin
4 thin slices prosciutto
2 tablespoons extra-virgin olive oil
¼ cup dry white wine
½ cup chicken stock
Preheat the oven to 375°F.
In a food processor, pulse together the butter, figs, rosemary, and garlic. Season to taste with salt and pepper.
Butterfly the pork loin: Make 1 long cut down the center so it lays flat like an open book. Season with salt and pepper and lay the prosciutto slices on top. Spoon the fig butter on top of the prosciutto, in a straight line down the center of the pork loin. Draw the two sides of the pork back together and tie tightly with butcher’s twine.
In a large heavy-bottomed, oven-proof skillet, heat the oil over medium-high heat. Sear the pork, turning it, until browned on all sides, about 5 minutes total. Place the skillet in the oven and roast the pork until the internal temperature reaches 155°F, about 40– 50 minutes (depending on the size of your pork loin). Transfer to a cutting board and let rest for 5 –10 minutes.
While the pork is resting, add the white wine and chicken stock to the skillet and place over medium-high heat. Bring to a simmer, whisking in any burnt bits on the bottom of the pan, and continue simmering until reduced by half.
Cut the pork into ½-inch-thick slices and arrange on a serving platter. (NOTE: The pork will be rosy inside, but don’t be alarmed! As long as the internal temperature is 155°F or above, you are perfectly safe.) Drizzle with the pan sauce and garnish with rosemary springs.
Reprinted with permission from The Yellow Table: A Celebration of Everyday Gatherings by Anna Watson Carl (Sterling Epicure).
More recipes to please a crowd:
Marcus Samuelsson’s Roast Beef Tenderloin Recipe
