Facebook Instagram Envelope

08/08/2024

Rolled Pork Loin with Pistachio Olive Tapenade and Prosciutto

Rolled Pork Loin
A stunning way to do a roast!

Serves:

6

Prep Time: 20 minutes

Cooking Time: 1 hour

Download Recipe PDF

Ingredients

  • 1 kg pork loin roast (without rind)
  • sea salt and pepper, to taste
  • smoked paprika, for sprinkling
  • 6 slices prosciutto
  • 200g block mozzarella
  • continental parsley leaves
  • 1 1/2 cups chianti red wine
  • 50g butter, cut into cubes
  • soft polenta or mash, for serving
  • PISTACHIO OLIVE TAPENADE
  • 200g stuffed green olives
  • 1 clove garlic, peeled
  • 1/4 cup pistachio kernels
  • extra virgin olive oil, as required

Method

  • Butterfly the pork loin out into a flat rectangle*, season and sprinkle with paprika, and spread with Pistachio Olive Tapenade. Top with slices of prosciutto and some parsley leaves.
  • Cut mozzarella into sticks or cubes and arrange in a line along one length of the meat. Roll up to enclose, reforming into a roast shape, and secure with string or skewers. Plug the ends with a piece of foil to stop the cheese from oozing out. Rub with oil and sprinkle with paprika.
  • Heat 1 tablespoon oil in a heavy based roasting pan and brown pork on all sides. Pour over 1 cup wine. Roast at 180°C for 45 minutes or until the internal temperature of the meat is 57°C. Remove onto a carving board, cover with foil and allow to rest while making the sauce.
  • Heat roasting pan on stovetop and deglaze pan juices with remaining wine. Remove from heat and stir in butter to form a thin sauce, seasoning to taste.
  • Slice pork and serve over soft polenta or mash, drizzled with sauce.
  • PISTACHIO OLIVE TAPENADE Blend all ingredients together to a chunky paste in a small blender.

Tips

  • *To flatten out pork loin, make a deep 1cm wide cut lengthwise along one side of the meat to within 1cm of the base, ensuring not to cut all the way through. Rotate the meat as you continue to cut in the same way until you have a flat rectangular piece of meat.
  • STYLING Ensure each layer of the stuffing is spread evenly over the meat before rolling.
  • DRINK Chianti

Recipes

New Recipes

Scorched Peanut Cake

There is only one thing that rivals my husband's love for me, and that is his love of scorched peanuts,…

Christmas Porchetta

Crispy pork belly rolled with an aromatic seasoning is beautiful served ‘a familigia’ style.

Share On:

You may also like

  • Cakes ·

Scorched Peanut Cake

There is only one thing that rivals my husband's love for me, and that is his love of scorched peanuts, which is why I created this cake in celebration of his birthday!