Pears, sweet dried fruits, salty prosciutto and pork. Yummy
2lb piece of pork loin – butterflied
3 pears quatered – Bosc or Bartlett
1 ½ cups white wine
2 tbsp light brown sugar
¼ cup black raisins
¼ cup dried cranberries
¼ cup dried apricots – sliced
Zest of one lemon
1 lb sliced prosciutto
1 ½ cups chicken stock
Preheat oven to 400 degrees. In a sauce pan combine pears, raisins, dried cranberries, apricots, brown sugar, wine and lemon zest. Bring to a boil and then reduce to simmer. Simmer for 10 minutes. Remove pears from liquid but save the liquid for later. Take your butterflied porkloin and lay out on a flat surface.
Using a mallet pound the pork loin to about a ¼ inch thick. Lay the prosuttio slices on the pork loin then add the pear, raisin dried cranberries and apricots. Sprinkle with 1 additional tbsp of brown sugar. Now starting at the long side roll the porkloin like a jelly roll. Tie the loin with kitchen string. Rub the loin with olive oil and season generously with salt and pepper.
In a large saute pan add tbsp olive oil. Brown the pork loin on all sides. Transfer to a roasting pan add the remaining pear liquid with ½ cup of chicken stock and roast at 400 until the loin reaches 140 degrees. Allow to rest on a cutting board. Take the remaining juices from the roasting pan and combine with the other cup of chicken stock in a sauce pan. Bring to a boil and reduce by half. Lastly whisk in a tbsp on butter dredged in flour this will help thicken your sauce. After the loin has rested cut the kitchen string off and slice into one inch slices. Spoon the juice over the top and Enjoy!!