Ingredients
- 1 pork loin, butterflied
- Salt and pepper
- 1 head chard, whole leaves blanched
- 1 cup dried shitake mushrooms
- 3/4 cup dried apples
- 1 onion, minced
- 3 garlic cloves, minced
- 2 tbsp butter
- 1 1/2 tsp dried thyme
- 1 1/2 tsp dried rosemary
- 2 tbsp Calvados
- 2 tsp salt
- 1/2 tsp pepper
- 1 lb ground veal
- 3 ounces thinly sliced proscuitto
- 5 sprigs fresh rosemary
- 4 apples, quartered
- 1 cup hard cider
- 1/2 cup water
Preparation
Step 1
Pound the butterflied pork loin to an even thickness with a mallet. Season with salt and pepper, then cover with the blanched chard leaves. Set aside.
In two separate bowls, pour boiling water over the mushrooms and apples to soften for about 30 minutes. Drain and finely chop together in food processor.
Cook the garlic and onion in the butter until the onion is soft. Add the chopped mushrooms and apples, then continue to cook for about 5 minutes. Stir in the thyme and rosemary, cooking for 1 minute. Add the Calvados and cook for 1 minute. Finally, add the 2 tsp of salt and 1/2 tsp pepper, blending well. Set aside and allow to cool completely, then blend in the ground veal. Spread the stuffing on top of the chard leaves and tightly roll the pork loin. Wrap the rolled pork with proscuitto and tie with kitchen string. Tuck rosemary springs underneath the string.
Place the quartered apples in a roasting pan, top with rolled roast and pour the cider and water into the pan. Roast for 30 minutes at 450 degrees F. Lower the oven to 350 degrees F and continue to cook for 1 hour.