Tag Archive for Prosciutto

Pork Tenderloin with Prosciutto

Pork Tenderloin with Prosciutto and Rosemary

Roasts and “elegant looking” meals don’t always have to be reserved for the weekends when you have more time to cook. I made this pork tenderloin with prosciutto on a school/work night last week for my family and it was a huge success. I had all of the ingredients on hand, it took virtually no time to prepare, and my family loved it. What more can you ask for? 

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time – 35-40 min

Ingredients:

1 pork tenderloin

5 garlic cloves, peeled and crushed plus 1 head of garlic, separated into individual cloves

1 1/2 T. fresh rosemary, finely chopped plus 5 rosemary springs

1 1/2 tsp. kosher salt

2 T. Olive Oil, divided

6 slices of prosciutto (with the skin on)

fresh cracked pepper

Preparing Pork Tenderloin with Prosciutto:

Preheat oven to 425 Degrees. Mix crushed garlic, chopped rosemary, salt and 1 T. olive oil together in a small bowl.

Pork Tenderloin with Prosciutto and Rosemary

Rub garlic mixture over tenderloin and season with fresh cracked pepper. Wrap prosciutto strips around the pork, seam side down. Arrange rosemary sprigs on bottom of baking dish.

Pork Tenderloin with Prosciutto and Rosemary

Place the prosciutto wrapped pork tenderloin on top of rosemary sprigs. Arrange garlic cloves around the pork.

Pork Tenderloin with Prosciutto and Rosemary

Drizzle with remaining 1 T. of oil. Cook for 40-45 minutes or until internal temperature reaches 145 Degrees. Let rest at least 10 minutes before slicing.

Pork Tenderloin with Prosciutto and Bacon

 

Haricots Verts with Prosciutto

I’m always looking for new ways to make vegetables for my family. I could eat just about any vegetable cooked any way, but I am challenged with getting greens into the kids. I gave these haricots verts with prosciutto a try with the hopes that the kids would eat them since they were similar to garlic green beans, with a few extra yummy ingredients. After I assured them that the prosciutto was not plain ham, they dug right in! 

Level of Difficulty: Easy
Time Required: Prep Time – 15 min; Cook Time – 15 min.

Ingredients:

1 pound haricots verts, trimmed

4-6 slices prosciutto (skin on), diced

1 tsp. olive oil

3 cloves garlic, chopped

1/4 c. panko breadcrumbs

Kosher Salt

Fresh Ground Pepper

Lemon Wedges (if desired)

Preparing Haricots Verts with Prosciutto:

Bring a large pot of salted water to a boil. Add the haricots verts. Cook about 3-4 minutes. Drain and immediately put them in an bowl of ice water to halt the cooking process. Drain again and dry thoroughly on a paper towel.

In a skillet, heat the olive oil over medium heat. Add the prosciutto and cook until crisp, about 6-8 minutes. Using a slotted spoon, drain on a paper towel. Add the garlic to the drippings in the pan and cook for 1 minute. Add the panko and cook, stirring constantly until toasted, about 1 additional minute. 

Add the haricots verts back to the skillet and mix all ingredients well. Season with salt and pepper. Serve with lemon wedges, if desired. 

Haricots Verts with Prosciutto

Important Tips:

Don’t forget to “shock your green beans”, otherwise they will end up mushy. 

Variations:

If you don’t have prosciutto, you could substitute bacon or pancetta for the meat. 

Meal Ideas:

I served this with balsamic chicken breasts and a simple baked potato.

 

Grilled Appetizers

appetizer with prosciutto and ricotta

Grilled appetizers are some of the best appetizers that we make…and we make some pretty good ones!! Not only do we love the taste of these appetizers, but we also love that there is no mess in the kitchen from having to cook them. By the time the appetizers come off the grill, the “prep mess” is all cleaned up and the kitchen is ready for entertaining! Well….I guess that’s if you are a “clean as you go” kind of cook like I am! 

Here is a list of grilled appetizers that are always a hit with family and friends:

Pita with Tomato, Olives and Feta

Spinach, Tomato and Prosciutto Stuffed Mushrooms

Chicken Wings with Ranch

Peach Prosciutto and Ricotta Crostini

Beef Tenderloin Sliders

Zucchini Flatbread with Boursin Cheese

Bacon Wrapped Figs

 

 

 

 

 

Asparagus Wrapped in Prosciutto with Parmesan

asparagus wrapped in prosciutto with parmesan

Asparagus becomes more and more popular every year it seems, especially now that you can get quality, fresh asparagus year round. Long gone are the days of soggy, mushy and stinky canned asparagus. Thank goodness for airplanes and supply chains!

This is a simple, delicious and elegant dish you can do anytime. It tastes great with just about any main dish. Due to its versatility, I often bring asparagus wrapped in prosciutto to potluck suppers (everyone hates bringing the green vegetable except me!) or bring it to a friend in need of a nice warm meal.

It is very simple, can be done in advance (except for the last minute cooking), looks amazing, and tastes even better. To be truthful, I often use Speck instead of prosciutto which is really just smoked prosciutto. I like the flavor it adds even better!

Level of Difficulty: Moderate
Time Required:Prep Time – 2 minutes per serving; Cook Time – 5-8 mins

Ingredients:

1 slice of prosciutto or speck per serving

3-5 spears of asparagus per serving

Parmigiano Reggiano

Olive oil

Salt

Pepper

Special Equipment and Other Items Needed:

Vegetable Peeler to peel the asparagus and the cheese

How to make asparagus wrapped in prosciutto with parmesan:

First, you must prepare the asparagus. People flip out over asparagus that is crisp and tender at the same time. Many folks have never had it that way. So, you must peel it and hydrate it. Check out our post on how here. It is so worth it!!

Next layout a piece of the prosciutto and then place 3-5 spears of asparagus on top.

asparagus with speck and parmigiano reggiano

Wrap the prosciutto around the spears and place seam side down on a baking sheet. I generally line this with parchment paper so it won’t stick. Repeat for all the servings. Depending on what else you are cooking, you can count on 1-2 per person.

asparagus wrapped with prosciutto and topped with parmesan

When ready to cook, preheat oven to 450 degrees. Drizzle the bundles of asparagus wrapped in prosciutto with olive oil, salt and fresh cracked black pepper. Using the vegetable peeler, slice off slivers of parmesan cheese. Cook for about 5-8 minutes to your desired look and feel.

asparagus wrapped in prosciutto with parmesan

Variations:

You could use Parma ham too!

Meal Ideas:

I like this with pork tenderloin and scalloped potatoes.

I bet this would also be a fantastic dish when you are hosting or going to a party that is “heavy appetizers!” ~Denise

Stuffed Pork Loin Wrapped in Prosciutto

Stuffed Pork Loin Wrapped in Prosciutto

I made this Stuffed Pork Loin Wrapped in Prosciutto for Cheesefest. In a word…AMAZING!  The pan juices that I poured on top were fantastic! The preparation was a little more labor intensive than the dishes I usually make (remember…I’m not Melissa), but it was well worth it for sure! I would do again in a heartbeat for any “big event” or holiday!! Note: This recipe was adapted from one I saw on Allrecipes.com.

Level of Difficulty: Moderate
Time Required: Prep Time – 10 min; Cook Time – 1 1/4 hours; Rest Time – 20 min.

Ingredients:

2 1/2 pound pork loin

2/3 c. panko breadcrumbs

1/3 c. shredded fontina cheese

3 cloves crushed garlic

1 T. fresh sage, chopped

4 slices prosciutto

Salt and Pepper

Preparing Stuffed Pork Loin Wrapped in Prosciutto:

Preheat oven to 350 degrees. In a small bowl, mix together breadcrumbs, cheese, garlic and sage. Stand pork loin on one end of cutting board. Using a sharp, thin blade knife, make a cut down the center and through the other side. Use your index finger to make the hole a bit larger for stuffing. Carefully pack the breadcrumb mixture into the hole from both ends.

Stuffed Pork Loin Wrapped in Prosciutto

Sprinkle generously with salt and pepper. Arrange the prosciutto slices on top of the pork loin and place in shallow roasting pan. 

Stuffed Pork Loin Wrapped in Prosciutto

Roast for 1 to 1 1/4 hours, or until the internal temperature reaches 150 Degrees. Let sit for 20 minutes before slicing. Arrange on a platter and pour the pan juices over the pork. Serve. 

Stuffed Pork Loin Wrapped in Prosciutto

Important Tips:

When you are making the slit, take your time. You don’t want it to wide, but you also don’t want it too small. 

I was never a Beavis and Butthead fan but I can so hear them in my head as you give these instructions on how to stuff the pork loin. ~Melissa 

Oh I was asked on Saturday night to give a demonstration. Things got a little nutty when…..Never mind. We are a family friend blog. ~Densie

Meat and Potatoes Menu Idea – Comfort Food

meatloaf, mashed potatoes and brussels sprouts

Just a couple of days ago, it was supposed to be Spring already but the weather was just not cooperating. On yet another too cold and too wet day here in Atlanta, I needed something comforting. Meat and potatoes go together like Tweedledee and Tweedledum and they make me happy.

So, dinner consisted of me deciding to eat a couple of Denise’s recipes because we don’t get to try each others food very often and serve it with some deliciously creamy mashed potatoes.

If you are still somewhere cold, this may be just the meal for you tonight because it just doesn’t taste the same when it is 83 and sunny (the weather today in Atlanta).

meatloaf, mashed potatoes and brussels sprouts

Meatloaf  (without the bacon since I was adding prosciutto to the sprouts)

Brussels Sprouts with Prosciutto – because if I’m going to have a green veggie with my meat and potatoes menu then it needs to have some pork!

Mashed Potatoes (I wanted something more comforting so I made them with cream and butter and milk instead of Greek yogurt and chicken stock like I usually do…sometimes you just need the fat to warm you up!)

Ahhh. This was just what the doctor ordered. I’ll hit the gym extra hard tomorrow!!

Fig Recipe: Figs with Boursin and Prosciutto

fig with prosciutto

Figs are an underutilized fruit. When they are in season, my warehouse store (Costco) sells them in 2lb packages. They are so good and there are so many ways to eat them. We have a fig recipe for a bacon wrapped fig that we put on the grill already on McNack’s. However, this is a great, quick to put together, yet elegant appetizer for your guests.

It looks and tastes exotic but it really is no big deal (but your guests don’t have to know that 😉

Just quarter a fresh fig. Then take a piece of cured meat like prosciutto, Serrano, etc. Put a dollop of Boursin cheese on the middle of the ham and a small dollop on one end.
fig appetizer

Place the 1/4 fig on the dollop in the middle. Wrap the side of ham without the cheese around the fig. Then wrap the other side. The 2nd dollop of cheese will act as glue.

Just serve like that, cold, nothing else to be done. Delicious little bite of yumminess right there!!

fig with prosciutto

We also had a McNack’s follower suggest stuffing them with blue cheese or gorgonzola.  That would be great too!