Ingredients for - Apple, Sage, and Prosciutto-Stuffed Pork Loin
How to cook deliciously - Apple, Sage, and Prosciutto-Stuffed Pork Loin
1. Stage
Preheat oven to 375°. In large, ovenproof skillet over medium-high heat, heat 2 tablespoons olive oil. Cook apple and onion until beginning to soften, 4 minutes, then add garlic and sage and cook 2 minutes more. Season with salt and pepper, then transfer to bowl and let cool slightly.
2. Stage
Butterfly pork loin: Using sharp knife, make slit lengthwise down center of pork, cutting it in half so it opens like a book (don’t cut it all the way through; it should still be attached at the bottom.)
3. Stage
Season inside with salt and pepper and top cut-side of pork with prosciutto and apple filling. Pull two sides of pork around filling and tie tightly with kitchen string. (We used 4 pieces of string to tie pork in 4 places and trimmed off ends.)
4. Stage
In same skillet, heat 2 more tablespoons olive oil over medium-high heat. Add pork and sear 6 minutes, turning every 1 to 2 minutes, until browned.
5. Stage
Place entire skillet in oven and roast 20 minutes, or until internal temperature reaches 145°. Remove from oven and transfer to cutting board; cover with aluminum foil and let sit 10 minutes.
6. Stage
Meanwhile, in separate large skillet, heat remaining 2 tablespoons olive oil over medium-high heat and cook garlic until fragrant, 2 minutes. Add half spinach and cook until wilted, about 4 minutes, then add remaining spinach and continue cooking until wilted. Season with lemon juice, salt, and pepper, and place in strainer to remove extra water.
7. Stage
Slice pork and serve with spinach.
