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Prosciutto Wrapped Loin, Spicy Roasted Roots & Creamed Greens
2017-05-03
https://www.metro.ca/userfiles/image/recipes/longe-bardee-de-pancetta-legumes-racines-epices-rotis-et-verdure-en-creme-10561.jpg
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Preheat oven to 400F. In a large bowl add parsnips, cumin, chili flakes, a good pinch of salt and a small splash of olive oil, Toss until parsnips are coated with spices. Then spread them evenly over a parchment-lined oven-roasting tray. Roast for 35/45 mins or until edges become a little crispy.Meanwhile, layout prosciutto on a chopping board left to right with a slight overlap between pieces. Be sure it’s wide enough to run the length of your pork tenderloin. In a 3-inch strip down the centre lengthways of your prosciutto sprinkle the parsley, thyme and a good pinch of salt. Place your tenderloin closest to yourself and gently roll over the prosciutto – just like rolling a cigar.Once rolled, in large fry pan over medium high heat add a splash of olive oil. Cut the tenderloin in half (for easier handling) and place each piece in the pan. Sear all sides until just golden. It will only take 45 to 60 seconds per side. Remove from pan and place onto a foil lined roasting tray, slide into your 400F oven for 20/30 mins, or until internal temp of 145 degrees F (63 degrees C).Meanwhile, add 1/3 inch of water to a medium sized pot on high heat. Place in rapini and cover with lid. Let steam for 3 to 5 mins or until stems are just soft, but not overcooked. Remove from water with tongs and drain off excess water. Add to a blender with butter and 3 Tbsp. of olive oil, blend until pureed, add more oil if desired. Check seasoning.To plate add a good dollop of rapini puree, parsnips, then pork loin (cut into ½ to 3/4 inch thick slices). Add a drizzle of olive oil and microgreens for garnish.
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3 medium sized parsnip, peeled, cut into 1/2 inch thick slices (like thick cut fries)
1/2 Tbsp. (7,5 mL) ground cumin
1 c. à thé (5 mL) chili flakes (to taste)
large pork tenderloin, silver skin removed
1 Tbsp. (15 mL) finely chopped thyme
1 Tbsp. (15 mL) finely chopped parsley
375 g prosciutto
3 tasses (710 mL) rough chopped rapini
3 Tbsp. (45 mL) olive oil (for rapini)
brocoli microgreens (for garnish)
Prosciutto Wrapped Loin, Spicy Roasted Roots & Creamed Greens
4
servings
0:15
Preparation
0:45
COOKING
1:00
TOTAL TIME
Ingredients
-
3
medium sized parsnip, peeled, cut into 1/2 inch thick slices (like thick cut fries)
-
1/2 Tbsp.
(7,5 mL)ground cumin
-
1 c. à thé
(5 mL)chili flakes (to taste)
-
large pork tenderloin, silver skin removed
-
1 Tbsp.
(15 mL)finely chopped thyme
-
1 Tbsp.
(15 mL)finely chopped parsley
-
375 g
prosciutto
-
3 tasses
(710 mL)rough chopped rapini
-
3 Tbsp.
(45 mL)olive oil (for rapini)
-
brocoli microgreens (for garnish)
Preparation
Preheat oven to 400F. In a large bowl add parsnips, cumin, chili flakes, a good pinch of salt and a small splash of olive oil, Toss until parsnips are coated with spices. Then spread them evenly over a parchment-lined oven-roasting tray. Roast for 35/45 mins or until edges become a little crispy.
Meanwhile, layout prosciutto on a chopping board left to right with a slight overlap between pieces. Be sure it’s wide enough to run the length of your pork tenderloin. In a 3-inch strip down the centre lengthways of your prosciutto sprinkle the parsley, thyme and a good pinch of salt. Place your tenderloin closest to yourself and gently roll over the prosciutto – just like rolling a cigar.
Once rolled, in large fry pan over medium high heat add a splash of olive oil. Cut the tenderloin in half (for easier handling) and place each piece in the pan. Sear all sides until just golden. It will only take 45 to 60 seconds per side. Remove from pan and place onto a foil lined roasting tray, slide into your 400F oven for 20/30 mins, or until internal temp of 145 degrees F (63 degrees C).
Meanwhile, add 1/3 inch of water to a medium sized pot on high heat. Place in rapini and cover with lid. Let steam for 3 to 5 mins or until stems are just soft, but not overcooked. Remove from water with tongs and drain off excess water. Add to a blender with butter and 3 Tbsp. of olive oil, blend until pureed, add more oil if desired. Check seasoning.
To plate add a good dollop of rapini puree, parsnips, then pork loin (cut into ½ to 3/4 inch thick slices). Add a drizzle of olive oil and microgreens for garnish.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
