Rolled Pork Loin With Prosciutto & Caramelised PearsMake on Drop
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?)
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 100 Grams raw macadamias
- 1/2 Red Onion
- 1-2 Garlic Cloves
- 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
- 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 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
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.
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.
Add spinach and macadamias to Thermomix bowl and chop 3 sec/speed 5. Taste and adjust seasoning.
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.
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.
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.
Repeat steaming with second fillet (if using) and add to roasting dish.
Bake 15-20 minutes until golden and cooked through. Serve sliced with the roasted veggies and pears.
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.
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