Filet de porc enveloppé de prosciutto

Ingrédients

• 2 Tablespoons butter
• 3 cloves garlic (minced)
• 1 onion (chopped (divided))
• 1 small bulb fennel (chopped)
• 1/2 cup dry white wine
• 1 cup cooked rice
• Salt and pepper (to taste)
• 4 sage leaves (minced)
• 1 sprig rosemary (minced)
• 1 1/2 - 2 pound pork tenderloin (boneless )
• 8-10 slices prosciutto (about 8-ounces)
• 5 leaves sage
• 1 sprig rosemary
• 1 1/2 pounds yukon gold potatoes (cut into 1-inch cubes)
• 2 Tablespoons fresh rosemary (chopped )
• 3 cloves garlic (minced)
• 1/4 cup olive oil
• Salt and freshly ground black pepper

Préparation

1. 1

   --- Stuffing ---

2. 2

   Heat the butter in a skillet over medium heat. Once melted, add garlic, ½ the onion, fennel, sage and rosemary. Season with salt and pepper and saute, until softened, about 10-12 minutes. Deglaze with wine and let reduce, transfer to a bowl and mix in rice. Cool.

3. 3

   --- Prosciutto Wrapped Pork Loin ---

4. 4

   Preheat the oven to 400 °F.

5. 5

   Butterfly the pork loin by slicing parallel to your cutting board, and making a lengthwise cut into the pork, stopping short of the opposite side. Then open the pork like a book. Using a meat mallet, pound the meat to ¾-inch thickness.

6. 6

   On a piece of parchment paper, arrange prosciutto slices in an overlapping fashion, as shown in the image above. Place sage leaves on top.

7. 7

   Season the pork with salt and pepper and place on top of the prosciutto slices. Spread the stuffing over the meat, leaving a 1-inch border. Starting on a short edge, roll up the pork and tie in intervals with twine to secure. Tuck a rosemary sprig into the twine, on top of the pork loin.

8. 8

   Toss the potatoes and remaining onions in a roasting pan together with the chopped rosemary, garlic and olive oil. Season with salt and pepper. Set the roast on top.

9. 9

   Roast until the internal temperature reaches 145 degrees, 1 hour to 1 hour 15 minutes minutes.

10. 10

    Slice the roast and serve alongside the potatoes.