There’s something about a good roast that is just so damn impressive.
It could be a whole chicken with just a few simple dressings, a cheap cut of meat cooked low and slow, or in this case a trussed up pork loin stuffed with mushrooms and wrapped in prosciutto. A roast is the king of all family style dinners: it’s gorgeous, it smells and tastes like heaven, and it’s the only centerpiece you need.
Now, I don’t know who invented “Engagement Chicken”, but ohhhhh baby I think I found it’s usurper. What a man really wants is pork covered in pork anyway, right? Well, that’s what I want too…and as they say, happy wife happy life. So, for happiness all around the table, there’s my Pork Loin di Parma! Feast your eyes on this hunk o’ love:
To make Pork Loin di Parma, you’ll need:
2.5-3 lb pork loin
3 c. chopped baby bella mushrooms
2 large shallots, minced
1 c. parmesan cheese, grated
Thyme (fresh or dried)
5 sprigs fresh rosemary
6-8 slices prosciutto di parma
Preheat your oven to 425 degrees.
Over medium heat, sauté the minced shallot, mushrooms, and about a tablespoon of thyme. Once the mushrooms just begin to soften, remove the pan from the heat and set aside to cool.
Now, address the pork loin. Lay it on your cutting board, perpendicular to you. With a sharp knife, cut 1/2″ above the underside of the loin. Continue slicing inward, pulling back the meat with your free hand and unrolling the roast like a carpet, until the entire loin is flat. If it’s not perfectly flat, no worries, because the next step will make it all even.
Place a sheet of clingwrap or parchment paper over the pork, and pound it with a meat mallet to even thickness.
Uncover the pork and season it liberally with salt and pepper, then spread the mushroom mixture and parmesan cheese evenly over. Now, roll it up into a tight cylinder. Lay the prosciutto slices over the loin, overlapping as you go and tucking the ends underneath.
Now comes the tricky part: trussing. You CAN tie individual pieces of kitchen twine around it at one inch intervals. Or you can try and get all fancy and do it with one long strand. I had to look it up haha, so if you’re in need of a good instructional video, use the one I did: here.
Once it’s trussed, tuck a few sprigs of rosemary beneath the twine, place the whole thing in a roasting pan, and pop it in the oven. Now, depending on the size of your loin, it should roast for an hour to an hour and twenty minutes…but if you have a meat thermometer, cook until the internal temperature is 145 degrees.
Once the roast is done, let it rest for fifteen minutes (and take off the rosemary sprigs), then slice and serve! (We had ours with a heaping side of home-made apple sauce!)