Roasted Pork with Prosciutto and Rosemary-Fig Butter is both easy and elegant. Tender pork with a sweet and savory filling.
While searching for something to fix for dinner other than chicken, I tired this dish from The Yellow Table. So far I’ve liked all the recipes I’ve tried from this cookbook so I was fairly confident this would turn out. The pork was extremely tender, my guess is the prosciutto butter combination keeps it moist while cooking.
I love fresh figs, but sometimes forget that the dried ones give you almost as much flavor as the fresh, for this recipe they added just a hint of sweetness. This was really simple to make and we loved it. If you were serving this for guests, you could easily stuff the pork loin, brown it and wait until close to dinner time to put it in the oven for the remainder of the cooking time.
The rosemary is subtle and doesn’t overwhelm the dish. The combination of flavors go well together and compliment the pork. I hope you enjoy it as much as we did. I ate the leftovers later in the week and it was just as good, although maybe a little overcooked by the time I re-heated it.
Adapted from The Yellow Table
Roasted Pork with Prosciutto and Rosemary-Fig Butter
- 8 tablespoons butter room temp
- ½ cup dried black mission figs trimmed and finely chopped
- 2 tablespoons fresh rosemary finely chopped
- 1 clove garlic minced
- salt and pepper
- 1 ½ lbs pork loin up to 2 lbs
- 4 slices prosciutto
- 2 tablespoons olive oil
- Preheat oven to 375º.
- Butter: In a food processor, pulse the butter, figs, rosemary and garlic.
- Make a long cut down the center of the pork and open it so that it lays flat. Season lightly with salt and pepper and lay the prosciutto slices on top. Spoon butter mixture on top down the middle of the pork loin. Pull the sides back together and secure with butchers’ twine.
- In a large oven proof skillet, heat oil over medium high heat. Sear the pork on all sides, about 5 minutes total. Place the skillet in the oven and roast until the internal temperature reaches 145º, about 40 minutes depending on the size of the pork loin. Transfer to cutting board and let rest for 5 minutes.
- Slice pork and spoon any fig mixture that escaped over the top.