Roasted Pork Loin with Prosciutto and Apples
1lb pound pork loin
1 teaspoon kosher salt plus more for seasoning
1/2 teaspoon freshly ground black pepper plus more for seasoning
3 ounces thinly sliced prosciutto
2 sprigs rosemary
4 medium Fuji apples, halved
1 cup apple cider
1/2 cup low-salt chicken stock
Season pork with 1 teaspoon salt and 1/2 teaspoon pepper. Wrap one layer of prosciutto around roast. Place 1 rosemary sprig on top of pork.
Preheat oven to 400°F. Place apples in a roasting pan. Place remaining spring of rosemary on top of apples in pan. Place pork loin on top of rosemary sprig. Add cider and chicken stock to pan. Roast pork until an instant-read thermometer inserted into center of loin registers 140°F (it will be cooked medium but still slightly pink), about 40 minutes. Let roast rest for 10 minutes.
Pork roast can be made 1 day ahead. Cover and chill. Let stand at room temperature for 30 minutes before cooking.
Tomatoes are in season, cheap and tasty! I’m having a tomato feast! I hope you enjoy!
1 large tomato, cut into 6 slices
6 slices 1/4 inch slices of fresh mozzarella cheese
2 slices (paper-thin) prosciuitto, cut into 6 pieces
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
5 fresh basil leaves, cut into strips
Place tomato slices on plate.
Place prosciutto then mozzarella slices on top of tomato.
Top evenly with basil.
Drizzle olive oil and vinegar over salad.
Avoid the urge to add salt. The prosciutto is really salty and gives the salad a lot of flavor. That is also why you need to get it sliced paper-thin. If you get thick slices, the saltiness can be over powering.
To make the cutting of the basil easier, stack the leaves on top of each other, and then fold in half. Cut into the stack evenly. It’s easier to cut a bunch of the leaves than just one since they are so thin. This way there is less a chance of you chopping off a finger and it’s a lot faster.