- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 45 mins
- Serves
- 10
Ingredients
- 80
- olive oil
- ml
- 1
- onion(s)
- 4
- prosciutto
- slice(s)
- 80
- cranberries
- ml
- 2
- rosemary
- sprig(s)
- 500
- day-old bread cubes
- ml
- 125
- chicken broth
- ml
- To taste,
- salt and pepper
- 1,35
- boneless pork loin roast
- kg
- 340
- spinach
- g
- 2
- apple(s)
- 15
- ginger
- ml
Preparation
- Step 1
- Heat 45 mL (3 tbsp.) oil in a large skillet over medium heat. Fry onion until soft, about 3 to 5 minutes.
- Step 2
- Add prosciutto, cranberries, and rosemary sprigs, and cook 2 to 3 minutes.
- Step 3
- Add bread cubes. Sprinkle with bouillon to moisten bread. Season with salt and pepper. Let this dressing cool completely.
- Step 4
- In the meantime, preheat oven to 200°C (400°F). Without halving the roast completely, cut it in two horizontally and open like a book, making a larger surface. Season inside with salt and pepper.
- Step 5
- Place dressing down centre of roast, pressing lightly and ensuring that rosemary sprigs are on top, to easily remove after cooking. Roll up roast and tie with string.
- Step 6
- Heat 15 mL (1 tbsp.) in a large ovenproof skillet over medium-high heat. Sear meat until brown all over, about 5 to 8 minutes.
- Step 7
- Roast meat uncovered in oven for 30 to 45 minutes, until meat thermometer inserted in centre reads 71°C (160°F).
- Step 8
- Transfer roast to cutting board, and tent with aluminum foil. Let rest 15 minutes.
- Step 9
- In the meantime, heat remaining oil in a large skillet over medium-high heat. Sauté spinach, apples, and ginger for 5 minutes. until spinach wilts and apples are tender.
- Step 10
- Remove string from roast. Slice meat and serve with spinach mixture.
