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Prosciutto and Parmesan Stuffed Pork Loin

chilerelleno

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Prosciutto and Parmesan Stuffed Pork Loin

Menu

Stuffed Pork Loin with Veggies, Prosciutto and Parmesan
Roasted Red Potatoes with Onion, Peppers and Garlic
Steamed Veggies
Glazed Apple Tarts with Almonds

Stuffed Pork Loin with Veggies, Prosciutto and Parmesan
Trim fat off loin, butterfly like a jelly roll and pound flat
Salt well
Tip: If you poke a hole, no worries, just cut a 1/4" thick slice of loin and cover the hole(s)
2C chopped Onion
1C each Green/Yellow Bell peppers
2T minced Garlic
Add some tomato sauce
Spread evenly over loin
Layer 1lb of Prosciutto
Layer Parmesan cheese
Roll loin up tightly and truss well
Season outside of loin to taste
Smoke over Cherry at 300°-325° to an average IT of 140°






















Roasted Red Potatoes with Onion, Peppers and Garlic

Chop potatoes into bite sized pieces and place in 9x17 casserole dish
Drizzle with EVOO and empty a packet of Lipton Onion Soup mix atop potatoes, add salt and aby other spices to taste, mix well
Bake at 375° for 45 minutes, add in chopped Onion and Bell Pepper and some minced Garlic
Turn temp up to 425° and bake till everything is showing nice color

Steamed Veggies

Brussell Sprouts, Broccoli, Cauliflower, Yellow Squash, Baby Carrots, Bell Pepper, Cherry Tomatoes and Onion
Drizzle with melted butter and whatever spices you like

Glazed Apple Tarts with Almonds

Preheat oven to 400°
Peel, core and slice 4-5 apples, I like Jazz Apples.
In a large bowl drizzle apple with lemon juice and a big pinch of salt, toss to cover slices with juice
In a small sauce pan melt 3T of butter, add 1C of brown sugar and 1t of cinnamon and combine
Add sugar mix to apples and combine to cover apples

Partially thaw two sheets of frozen puff pastry on parchment paper lined cookie sheets
Use a fork to rough and raise edges of pastry
Beat one egg and generously brush pastry with it
Lay out apples atop pastry inside edges
Bake until pastry puffs and is a nice dark golden brown
Nuts can added, I used almonds for this batch
Cool before glazing

2C Powdered sugar in a mixing bowl, add 4T of milk and whisk well
Add milk or sugar to get desired viscosity of glaze
Drizzle glaze over pastries after they cool









Money Shot



 
Last edited:

markh024

Meat Mopper
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Joined Nov 8, 2016
This pork loin looks delicious (as well as the extras). I will definitely try this in the near future. :)
 

TulsaJeff

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Is it just me or do the pictures look a lot better here? I am literally about to lick the screen on this one!:p
 

ab canuck

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Joined Nov 20, 2016
Chile you have done it again!!!! I plan on winning the lottery and offering you a job ....lolol Not sure how to give you a point yet but when I do There will be many...... Simply droolicious............
 

ab canuck

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★ Lifetime Premier ★
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Joined Nov 20, 2016
Prosciutto and Parmesan Stuffed Pork Loin



Menu


Stuffed Pork Loin with Veggies, Prosciutto and Parmesan
Roasted Red Potatoes with Onion, Peppers and Garlic
Steamed Veggies
Glazed Apple Tarts with Almonds

Stuffed Pork Loin with Veggies, Prosciutto and Parmesan

Trim fat off loin, butterfly like a jelly roll and pound flat
Salt well
Tip: If you poke a hole, no worries, just cut a 1/4" thick slice of loin and cover the hole(s)

2C chopped Onion
1C each Green/Yellow Bell peppers
2T minced Garlic
Add some tomato sauce
Spread evenly over loin

Layer 1lb of Prosciutto
Layer Parmesan cheese
Roll loin up tightly and truss well
Season outside of loin to taste

Smoke over Cherry at 300°-325° to an average IT of 140°






















Roasted Red Potatoes with Onion, Peppers and Garlic

Chop potatoes into bite sized pieces and place in 9x17 casserole dish
Drizzle with EVOO and empty a packet of Lipton Onion Soup mix atop potatoes, add salt and aby other spices to taste, mix well
Bake at 375° for 45 minutes, add in chopped Onion and Bell Pepper and some minced Garlic
Turn temp up to 425° and bake till everything is showing nice color

Steamed Veggies

Brussell Sprouts, Broccoli, Cauliflower, Yellow Squash, Baby Carrots, Bell Pepper, Cherry Tomatoes and Onion
Drizzle with melted butter and whatever spices you like

Glazed Apple Tarts with Almonds

Preheat oven to 400°
Peel, core and slice 4-5 apples, I like Jazz Apples.
In a large bowl drizzle apple with lemon juice and a big pinch of salt, toss to cover slices with juice
In a small sauce pan melt 3T of butter, add 1C of brown sugar and 1t of cinnamon and combine
Add sugar mix to apples and combine to cover apples

Partially thaw two sheets of frozen puff pastry on parchment paper lined cookie sheets
Use a fork to rough and raise edges of pastry
Beat one egg and generously brush pastry with it
Lay out apples atop pastry inside edges
Bake until pastry puffs and is a nice dark golden brown
Nuts can added, I used almonds for this batch
Cool before glazing

2C Powdered sugar in a mixing bowl, add 4T of milk and whisk well
Add milk or sugar to get desired viscosity of glaze
Drizzle glaze over pastries after they cool









Money Shot



Definitely going to save this one and try it!!!!
 

griz400

Master of the Pit
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Joined Mar 27, 2016
Knocked it out the park again chile ......points to you :):cool:
 

weev

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OMG ! I'm literally drooling on my keyboard way to go it looks fantastic
 

driedstick

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Joined Nov 3, 2011
Dang it man that looks good!!! Great job

Is it just me or do the pictures look a lot better here? I am literally about to lick the screen on this one!:p
YES the look WAY Better
 

chilerelleno

Legendary Pitmaster
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SMF Premier Member
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Joined Oct 17, 2016
My thanks to all of you for all the compliments and Likes, really appreciate the feedback on my cooks.

My critique.
This would've benefited from two layers of cheese, and perhaps some Mozzarella mixed with the Parmesan.
And since there was nothing in the roll that needed cooking, it could've/should've been pulled at 140° as the prosciutto dried a lil'too much. Maybe some olive oil drizzled onto the prosciutto?

Is it just me or do the pictures look a lot better here? I am literally about to lick the screen on this one!:p
Yes the pics are larger and have a Hi-Def clarity to them, ahuge improvement over the former.
 

SmokinAl

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Another great smoke by you CR!

The photo's are fantastic!

Al
 

smokeymose

Master of the Pit
SMF Premier Member
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Joined Aug 13, 2015
Just saw this! I pulled a 4 1/2# loin out of the freezer yesterday to start thawing for the weekend and thought I'd look around here for ideas. I think I've found it :-)
I sent a "like" your way, Chili!
I may try Pancetta and Mozzarella instead of Prosciuto and Parmasan, though....
 

smokeymose

Master of the Pit
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Joined Aug 13, 2015
I have plenty of beer (as long as you can drink Budweiser ).
Just bring one or two of those wonderful sides of yours!
 

myownidaho

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Joined Nov 27, 2016
Looks good as usual, Chile. Did you consider a sauté on the vegetables before spreading on the pork? Maybe with some herbs and garlic?
 

chilerelleno

Legendary Pitmaster
OTBS Member
SMF Premier Member
7,957
7,050
Joined Oct 17, 2016
Looks good as usual, Chile. Did you consider a sauté on the vegetables before spreading on the pork? Maybe with some herbs and garlic?
No, I find sautéing the vegetables beforehand leaves them too mushy after further cooking.
The tomato sauce I used had garlic/herbs in it.
 

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