Rolled Pork Loin With Prosciutto & Caramelised Pears
Make on Fresco
This is such a yummy festive main meal but equally suitable for any time of the year You can either roll your own pork roast or get your butcher on it
Get some pork on your fork people. This is very impressive to look at, delicious to eat and you can call it sous vide in any machine, no need for the TM6 to get this happening. You do however need a Stasher Bag, which I no longer sell as they are literally available in all good kitchen supply stores. (I am thinking Kitchen Warehouse people, such a GREAT store...go prepared to spend some $!)
This method could totally be duplicated with chicken...or a flat piece of beef or lamb to be honest. You are welcome! (Aren't you glad you are an Insider?? I mean, really?)
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Need
-
Pork Filling:
- 100 Grams raw macadamias
- 1/2 red onion
- 1-2 cloves garlic
- 1 Teaspoon fennel seeds
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 100 Grams baby spinach leaves
- Pinches pink salt flakes BUY
- Freshly cracked pepper as needed
-
The Rest:
- 4 pears, cut in eighths lengthways
- 1 red onion cut in wedges
- 2-4 beetroot, peeled and cut in wedges (thinner than the pear)
- 1 fresh fennel bulbs bulb, cut in wedges
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon coconut sugar
- 1-2 Pork fillets
- 6 Slices prosciutto per fillet
Do
- 1
Place macadamias on a baking tray and bake in a cold oven set to 200°C for 10-12 minutes until golden and fragrant. Sprinkle with a pinch of pink salt flakes and set aside. Leave oven on 200°C.
- 2
Place onion, garlic, fennel seeds and EVOO into Thermomix bowl and chop 3 sec/ speed 5. Scrape down sides of bowl and sauté 5 min/Varoma/speed 1.
- 3
Add spinach and macadamias to Thermomix bowl and chop 3 sec/speed 5. Taste and adjust seasoning.
- 4
Add prepared pear, red onion, fennel and beetroot to a lightly greased baking dish. Drizzle with EVOO, balsamic and sprinkle coconut sugar and generously season with salt and pepper. Bake 30-40 minutes until just tender, stirring half way through cooking time.
- 5
Meanwhile, butterfly pork fillet and spread filling evenly across the pork. Roll up and place into a Stasher Bag. Seal Stasher Bag and place into the Varoma, add 500g water to the Thermomix bowl and steam pork 20 min/100ºC/speed 3.
- 6
Allow pork to cool enough to handle (it will not be completely cooked through at this stage), wrap in prosciutto and place on top of par-roasted veggies and pear mix.
- 7
Repeat steaming with second fillet (if using) and add to roasting dish.
- 8
Bake 15-20 minutes until golden and cooked through. Serve sliced with the roasted veggies and pears.
- 9
Christmix Tip: If you do not have a Stasher Bag, you can purchase one from good kitchen stores or you can alternatively roll the pork fillet once stuffed in aluminum foil. It needs to be tightly rolled or the filling will just come out during steaming.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
