- 8
Ingredients
- 1 ounce (1 cup) dried whole porcini mushrooms
- 2 ounces (3/4 cup) dried apples
- 1 pound kale, bottom stems trimmed
- 2 teaspoons kosher salt plus more
- 2 tablespoons (1/4 stick) unsalted butter
- 1 cup minced onion
- 1 tablespoon finely minced garlic
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried rosemary
- 2 tablespoons brandy or Calvados
- 1/2 teaspoon freshly ground black pepper
- 1 pound ground pork
- 1 (trimmed) 2 1/23 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
- 5 sprigs rosemary
- 4 medium apples (such as Granny Smith or Fuji), quartered, or 8 small apples, halved
- 3 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil
- 1 cup dry hard cider
- 1/2 cup low-salt chicken stock
- Ingredient info: Dried porcini are available at better supermarkets and at specialty foods stores and Italian markets.
Preparation
Step 1
Preparation
For filling:
Place dried mushrooms and dried
apples in separate small bowls. Add 1 cup
boiling water to each bowl. Let mushrooms
and apples soak until very soft, about
30 minutes. Strain mushrooms. Cover and
chill soaking liquid (about 3/4 cup). Drain
apples, discarding soaking liquid. Finely
chop mushrooms and apples, combine in a small bowl, and set mushroom and apple
mixture aside.
Meanwhile, blanch kale in boiling salted
water just until wilted, about 1 minute. Using
tongs, transfer kale to a rimmed baking
sheet. Refrigerate until cool. Remove any
large, tough ribs.
Melt butter in a large skillet over medium
heat. Add onion; cook, stirring often, until
soft and lightly golden, about 8 minutes.
Add mushrooms and apples; cook, stirring
occasionally, until flavors meld, about
5 minutes. Stir in garlic, thyme, and
rosemary; cook for 1 minute. Add brandy
and cook until liquid is absorbed, about
1 minute. Stir in 2 teaspoons salt and 1/2 teaspoon pepper.
Transfer mixture to a bowl and let cool
completely. Add ground pork and stir to
combine well.
For pork:
To butterfly, put pork loin on a work
surface with short end facing you. Holding
a long, thin sharp knife parallel to work
surface and beginning along one long side,
cut 1/2" above underside of roast. Continue
slicing inward, pulling back the meat with
your free hand and unrolling the roast like a
carpet, until the entire loin is flat. Cover with
a sheet of plastic wrap. Using a meat mallet,
pound to an even thickness.
Uncover pork. Season with 1 teaspoon salt and
1/2 teaspoon pepper. Place kale leaves on top of
loin in an even layer, overlapping as needed
and leaving a 1" border. Spread filling on top
of kale. Roll pork into a tight cylinder. Wrap
one layer of prosciutto around roast. Tie
roast securely with kitchen twine in 1"
intervals. Tuck rosemary sprigs under twine,
spacing apart. DO AHEAD: Pork roast can be
made 1 day ahead. Cover and chill. Let stand
at room temperature for 1 hour before
continuing.
Preheat oven to 400°F. Place apples in a
roasting pan. Melt 1 tablespoon butter with oil in a
large skillet. Brown pork on all sides, about
5 minutes total, then set on top of apples
in pan. Add cider and 1/2 cup water to skillet
and bring to a boil, scraping up browned
bits. Pour mixture into roasting 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 1 hour 40 minutes. Let roast rest
for at least 20 minutes and up to 2 hours.
Put roast on a platter. Reserve apples
from roasting pan; spoon off fat from juices
in pan. Place pan on top of stove over
medium-high heat. Add chicken stock.
Pour in reserved mushroom liquid, leaving
any sediment behind, and cook, scraping
bottom of pan to release any browned bits,
until slightly thickened, about 5 minutes.
Whisk in remaining 2 tablespoons butter and
season to taste with salt and pepper. Strain
sauce; slice pork. Serve sauce and apples
alongside sliced pork.
Wine suggestion:
Try pairing this pork with a big red
like Tenuta dell'Ornellaia 2009 Le Volte,
Tuscany ($25).
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