This post is sponsored by the jolly fellows over at Minute® Rice. Don’t work yourself into a tiffy over it, though. All thoughts and blooming brilliant opinions are my own. And I definitely always talk like this.
Well aren’t I just the most elegant of food bloggers today with my nice wine glasses and beaded cloth napkins and…
Oh, what’s that, there? No, it can’t be. Allow me to adjust my monocle.
By Jove, it is! That mouthwatering masterpiece is a Prosciutto-Wrapped Pork Loin with Apple & Rice Stuffing!
I do say, its crispy, salty exterior is simply crackling in delight. The juicy, tender meat is absolutely glistening. Its flavor-packed filling of ricey splendor is beckoning me to take a bite. The holidays are upon us, good chaps, and this capitol dish is going to turn heads at your family table.
This is the part where I twiddle my moustache in my armchair by the fire, wink, and then and disappear in a puff of smoke from my tobacco pipe. Magical.
I’m clearly getting all faux-fancy here today, guys– fauxncy, or perhaps fanceux, if you will. In fact, my brother called this “the Krabby Newberg of Host the Toast” (let me know if you get the reference), and I couldn’t agree more; they even look alike! It’s as if I took a crash-course in sophistication, made this gorgeous specimen of a dinner, and now am giggling in the corner over the fact that everyone thinks I’m some kind of cooking savant. “Fine dining and breathing are all I know how to do. ” 🙃
But here’s the thing: This recipe– though stunning– is actually much easier to make than it seems. And if you’re willing to give it a go, the rewards (in both flavor and appreciation) are astronomical. Roast this baby up for Christmas dinner and your whole family will think you’re a superstar. Swear it.
Let me let you in on how I cut corners while making the pork loin crazy delicious.
To start, I make the rice stuffing, which features several varieties of grains, sweet granny smith apples, fresh garlic, aromatic fennel bulb, rosemary, sage, and a drizzle of balsamic vinegar. I love the way that the sweet and sharp ingredients contrast with the nutty, earthy flavors of the long grain brown rice, Thai red rice, wild rice, and quinoa.
“Morgan, that doesn’t sound like a simple mixture,” you might think, but the key is to use a convenient pre-blended package of all of the grains, A.K.A. the Minute® Multi-Grain Medley.
The Multi-Grain Medley is slightly chewy, which balances the softness of the cooked apples and fennel and breaks up any textural monotony from the big pieces of pork that surround it. It also got both James and Mike to eat a TON of quinoa and brown rice, which is a miracle of its own. When it’s all tossed together like that, you just can’t help but dig in.
But what’s even better is that the Multi-Grain Medley only takes 10 minutes to cook, which is the perfect amount of time to chop up all of those other rice stuffing ingredients. Then I just mix everything together and I’m ready to roll it all up… after sneaking a few spoonfuls of course. Seriously, be careful; Like I said before, you can’t help but dig in. You’ll take a taste for testing purposes, surprise yourself with how delicious the mixture is, and next thing you know you don’t have enough stuffing because you mindlessly devoured 78% of it and you have to make another batch. Totally not speaking from experience here or anything by the way…
Good thing the rice comes in conveniently portioned packages and only takes 10 more minutes, though, right? Talk about a pantry staple.
Once I’ve got the (second batch of) rice stuffing ready to go, I lay out a sheet of parchment paper and layer prosciutto on top, with each slice slightly overlapping. I throw some sage on top and then place a butterflied pork loin right over the prosciutto. This makes the wrapping and rolling process pretty much fool-proof. Then, of course, I cover every inch of the pork loin with the rice stuffing.
And then I keep rollin’ rollin’ rollin’ rollin’.
Thank you, Limp Bizkit, for the inspiration.
After I roll the pork loin up, it’s time to truss. This actually was my first time trussing, and I’ve got to say that it’s a billion times simpler than I previously imagined. Just make a slip knot, place the loop around the end of the pork loin, and tighten the knot. Next, twist the string to create loops and slide them around the pork, all the way down the loin, one by one. Once you’ve got all of your loops, flip the pork over, thread the remaining string through all of the loops, and then bring the string back up to where you began. Tie the end of the string to your starting point and you’re done! If that’s a bit too intimidating, feel free to just secure the seams with toothpicks.
I like to cook the Prosciutto-Wrapped Pork Loin with Apple & Rice Stuffing on top of the leftover apples, garlic, fennel, and garlic cloves that weren’t used in the stuffing. I also throw in celery and onion for good measure.
The end result? Delicious drippings for gravy and super flavorful veggies and apples for serving alongside the pork!
So what are you waiting for? Use these photos (and the video below) as a guide to make this impressive Prosciutto-Wrapped Pork Loin with Apple & Rice Stuffing for your holiday dinner. And when you do, don’t forget to take a picture and tag #hostthetoast on Instagram. I can’t wait to see yours!
Chip chip cheerio, darling. That’s my fanceux way of saying goodbye & enjoy! 😜
Oh wait– one more thing. In case you missed it in the beginning I just want to clarify again that this is a sponsored post written by yours truly on behalf of Minute® Rice! No sneakiness here, my friends!Print
- 1 (2.5 to 3 pound) whole boneless pork loin roast
- Kosher salt and black pepper, to taste
- 1 packet Minute® Rice Multi-Grain Medley, prepared according to package directions
- 3 granny smith apples, divided
- 1 bulb fennel, divided
- 1 large head garlic, divided
- 12 sage leaves, divided
- 2 sprigs rosemary
- 1 tablespoon balsamic vinegar
- 8–10 slices (about 8 ounces) prosciutto
- 1 large white onion
- 2 stalks celery
- 2 tablespoons oil
- Preheat the oven to 400 °F.
- Butterfly the pork loin. To do so, hold the knife blade flat, so it’s parallel to your cutting board, and make a lengthwises cuts into the side of the meat, at the center. Stop short of the opposite end and open the pork loin like a book. If necessary, pound the meat to an even thickness.
- Score the meat by making shallow slices in the top of the pork in a criss-cross pattern. Set aside.
- Combine the cooked Minute Rice; 1 peeled, cored, and chopped apple; 1/3 cup of chopped fennel; 3 minced cloves of garlic; 4 leaves of chopped sage; 1 sprig of chopped rosemary; the balsamic vinegar; and salt and pepper in a medium-sized bowl. Mix to combine. Set aside.
- On a piece of parchment paper, layer the 8-10 slices of prosciutto so that they slightly overlap and form an area big enough to cover the pork loin. Top with the remaining sage. Place the pork loin, scored-side up, on top of the prosciutto. Season the pork with salt and pepper.
- Top the pork loin with the rice stuffing and gently press down to pack the rice onto the pork.
- Fold the prosciutto at the bottom of the pork loin upward so that it’s folded over the pork. Roll the pork upward to fully encase the rice.
- Tie the pork loin securely with butcher’s twine. Tuck the remaining rosemary sprig into the twine, on top of the pork loin. If you have trouble with the butcher’s twine, you can use toothpicks to secure the seam of the stuffed pork loin instead.
- Roughly chop the remaining apples, fennel bulb, onion, and celery and place them in a baking dish. Add in the remaining whole garlic cloves (paper removed) and toss with the oil. Place the pork loin on top of the apple and vegetable mixture.
- Roast the pork loin until cooked through to 140°F, approximately 40 minutes. If the prosciutto isn’t crisp enough, simply transfer the pork loin to a baking sheet and broil for a few minutes, until darkened on top. Cut off the butcher’s twine (or remove the toothpicks) and serve the pork loin warm with the apples and vegetables. Use drippings to make gravy, if desired.
- Prep Time: 40 mins
- Cook Time: 40 mins