| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 25 min |
| Yield: | 6 to 10 servings |
Ingredients
- 1/2 cup fresh parsley
- 1/4 cup fresh sage leaves
- 1 tablespoon Dijon mustard
- 1/2 shallot, coarsely chopped
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 1 pork loin (3 to 5 pounds)
- 12 slices prosciutto
- 1/2 cup packed brown sugar
- 1/2 cup maple syrup
- 2 tablespoons spicy BBQ sauce
- 2 star anise pods
- 1 cinnamon stick
- Zest of 1 orange
- 1/2 jalapeño pepper, seeded
- 4 tablespoons (1/2 stick) unsalted butter
- 3 cloves garlic
- 2 to 3 sprigs fresh rosemary
Instructions
- Combine the parsley, sage, mustard and shallot in a mini food processor and pulse until coarsely chopped and combined. Add the olive oil and blend to form a paste. Season with salt and pepper.
- Season the pork loin with salt and rub the paste all over it. Lay the prosciutto slices on a piece of parchment paper, shingled in 2 overlapping rows to form a 12-inch square. Place the pork loin in the middle of the prosciutto square. Using the parchment to help you roll, roll the prosciutto up over the loin, pressing firmly to adhere the prosciutto to the loin. Continue to roll until the entire pork loin is tightly covered in prosciutto (the prosciutto should overlap itself). Refrigerate at least 1 hour, preferably overnight.
- In a small saucepan, bring the sugar, maple syrup, BBQ sauce, star anise, cinnamon stick, orange zest and jalapeño to a simmer. Let cool to room temperature, or overnight in the fridge.
- When you’re ready to roast the pork, preheat the oven to 425 degrees F.
- Place the butter, garlic and rosemary in a large, ovenproof saute pan and heat over medium-low heat until the butter is melted, about 2 minutes. Lay the prosciutto-wrapped loin in the pan seam-side down. Roast until an instant-read thermometer inserted in the center of the loin reads 120 degrees F, 30 to 40 minutes.
- Brush the glaze on the loin and continue to roast to 135 degrees F for medium, 10 to 15 minutes more. Allow the meat to rest before slicing, then spoon the pan juices over the pork slices.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 620 |
| Total Fat | 34 g |
| Saturated Fat | 13 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 29 g |
| Protein | 42 g |
| Cholesterol | 142 mg |
| Sodium | 773 mg |
Reviews
We are lovers of pork… the challenge is that it is pork. I have used this recipe on a pork loin the first time. The second time I used this recipe on an eye round roast. With the roast, I used applewood smoked bacon. All in all was the same
was the same. Wow, both times the recipe did not disappoint.
was the same. Wow, both times the recipe did not disappoint.
It was easy to make very tasty & everyone loved it!
At first seeing the spices I was leary, but I’m just a plumber. It was really fantastic. My daughter ate it. When she heard we were having pork, she asked for chicken instead, once she tried it she liked it.
Jo F. 4/2/23- easy to prep ahead of time. Made the glaze but did not use it because the 3 1/2 lb cooked in less than an hour. Need to watch the video for the prosciutto.. My traditional thermometer worked best.
Great recipe. I didn’t have everything, so I changed it up a little, but mostly followed the recipe. I added to it by stuffing the loin with Sauerkraut, garlic, Dijon mustard and brown sugar. I only had Bourbon infused Maple Syrup, so changed the glaze a touch. After it rested, I sliced it and laid it on a bed of Spetzle and drizzled it with Rahm Sauce. It was accompanied by Sautéd Brussels Sprouts. The family loved it. We are now sitting around just rubbing our bellies.
We made this recipe but had a pork tenderloin in the freezer. It was absolutely amazing! The best pork we have ever had! Thanks GZ!
The concept is good. The result was terrible. Had a 5lb loin, followed the recipe, spent a fortune on prosciutto. The oven was the appropriate temp and it took almost 11/2 hours. By then the meat was dry as was the prosciutto. This is one recipe I will ne-ver make again.
Outstanding!
I saw this episode and thought I’d give it a try for New Year’s Day (even though I didn’t have a jalapeño or star anise). It was fabulous! I was a little skeptical about how much this recipe had going on with the rub and the glaze and the pan sauce….but it all worked! And I got a great sale on the pork loin – so it offset some of the other more expensive ingredients in the recipe like prosciutto and maple syrup. The pork was flavorful, juicy and mad a great presentation!
This came out great! I used half the size loin and half the recipe but used a thermometer. It only took 20 min.