Stuffed Pork Roast with Figs and Prosciutto
Category: Main Course | Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pork loin | 700g |
| Figs | 280g |
| Prosciutto crudo | 140g |
| Vegetable broth | 300ml |
| Carrots | 2 |
| Celery stalks | 2 |
| Tropea red onion | 1 |
| Fresh thyme | 1 sprig |
| Fresh marjoram | 1 sprig |
| Fresh rosemary | 1 sprig |
| Fresh sage | 1 sprig |
| Olive oil | As needed |
| Salt and pepper | To taste |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 32g |
| Carbohydrates | 10g |
| Fat | 18g |
| Fiber | 2g |
| Sodium | 500mg |
Instructions:
-
Prepare the Vegetables:
Begin by prepping the vegetables that will cook along with the roast. Peel and trim the carrots, cutting them in half. Wash the celery stalks and chop them into large pieces. Clean and roughly chop the Tropea red onion. Set these vegetables aside. -
-
Prepare the Stuffing:
Place the pork loin on a cutting board, then gently cover it with a sheet of parchment paper. Rinse the figs and slice them into half-centimeter thick pieces, keeping the skin on. Lay the sliced figs carefully over the pork, making sure to cover the entire surface, creating a uniform layer of figs. Top the figs with slices of prosciutto, ensuring the entire pork loin is evenly covered. -
Tie the Roast:
Once the pork is stuffed, it’s time to tie it securely. Take a piece of kitchen twine and start by passing it underneath the roast. Tie a knot at the end and then proceed to tie the twine around the pork in even intervals. To do this, loop the twine over and under the meat, ensuring the stuffing remains intact. Tighten the twine slightly with each pass, securing the stuffing within the roast. Finally, tie a knot at the end to secure the roast completely. -
Season and Prepare for Cooking:
Insert sprigs of fresh thyme, marjoram, rosemary, and sage into the twine, nestling them around the roast for added flavor. In a large skillet or heavy-bottomed pot, heat a generous amount of olive oil over medium-high heat. Once the oil is hot, carefully place the roast in the pot and sear it on all sides until golden brown. This will help lock in the juices and enhance the flavor of the roast. -
Cook the Roast:
Add the prepared vegetables—carrots, celery, and onion—into the pot around the roast. Season with salt and pepper to taste. Pour the vegetable broth over the roast and vegetables, ensuring the roast is partially submerged. Cover the pot with a lid and reduce the heat to low. Let the roast simmer gently for about 1.5 to 2 hours, or until the pork is tender and fully cooked through. -
Rest and Slice:
Once the roast is cooked, carefully remove it from the pot and place it on a wire rack to cool slightly. Allow it to rest for about 10 minutes. When the roast is cool enough to handle, transfer it to a cutting board and slice it into thick 2-3 cm pieces. -
Serve:
Your Stuffed Pork Roast with Figs and Prosciutto is now ready to be served! This delicious roast can be enjoyed warm or at room temperature, making it a versatile dish for any occasion. Pair with your favorite sides, or simply enjoy as the star of the meal!
Tips:
- For a deeper flavor, marinate the pork in the vegetable broth with some herbs for 4-6 hours before cooking.
- If you prefer a crispier exterior, roast the stuffed pork in the oven at 200°C (392°F) for the final 15-20 minutes of cooking after searing.
- Leftovers can be sliced thinly and used in sandwiches or served over a salad for a tasty next-day meal.
Enjoy this beautifully stuffed pork roast, a perfect balance of sweet figs and savory prosciutto, with the aromatic herbs creating a delightful aroma throughout your kitchen!
