Greek Stuffed Prosciutto & Fig Jam Pork Loin Roll

By Foodiewife

This Greek stuffed prosciutto & fig jam pork loin roll may sound and look intimidating, but it's actually simple and delicious! Serve with roasted asparagus.

Ingredients

• PAN SAUCE:
• 3 to 4 pound pork loin roast, butterflied (your butcher can do this for you)
• Kosher salt & fresh cracked black pepper
• 3 to 4 slices prosciutto
• 1 jar fig jam (easily found at most grocery stores)
• 1 cup Greek feta cheese, crumbled
• Frozen chopped spinach, thawed and squeezed dry (or fresh spinach, washed and dried)
• 2 garlic cloves, sliced thin
• 1/2 cup Ruby Red Port Wine (or any red wine)
• 1/2 cup chicken stock
• 1 pat unsalted butter

Details

Servings 8
Preparation time 20mins
Cooking time 120mins
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

Lay the butterflied pork loin roast flat and season with kosher salt & fresh cracked black pepper.

Spread an even layer of fig jam (I used about 3/4 of a jar) evenly over the pork loin roast, leaving about a 1-inch edge (to allow for rolling). Sprinkle the thinly sliced garlic on top. Reduce the garlic to one clove, if you don't want it to dominate the overall flavor-- 2 cloves is a lot!

Add the prosciutto slices on top. Sprinkle or lay feta cheese on top.

If you are using frozen, thawed spinach (which I did), be sure that it is squeezed very dry. You can use a tea towel or I use a potato ricer to do this job. Fresh spinach will make an even prettier presentation, if you have it.

Carefully roll the pork loin and tie with kitchen string.

In an ovenproof large and deep skillet, heat enough olive oil to lightly coat the skillet. Sear the roast for about 3 to 4 minutes per side until crispy and golden.

Note: Once I did this, I allowed the meat and pan to cool and then set it, covered, in the refrigerator. The next evening, I brought this to room temperature for about an hour, and then proceeded to roasting.

Preheat the oven to 425°F. Set the entire skillet into the oven and roast for about 45 minutes or until the internal temperature reaches 165°F.

Remove the roast from the pan, loosely cover with foil and allow to rest for about 15 minutes.

PAN SAUCE:

On Medium-High, bring the drippings in the skillet to be very hot. Carefully add the Ruby Red Port Wine into the pan, scraping off the browned bits on the bottom. Add the chicken stock and allow the sauce to reduce to almost half (about 10 minutes or so). Remove the pan from the heat and whisk in the unsalted butter.

Taste and add more salt & pepper, if desired.

TO PLATE:

Remove the kitchen twine and slice roughly 1-inch thick. Drizzle the pan sauce around the pork and a little on top.

Perfect side dish would be a nice Orzo, with a little olive oil or roasted asparagus.