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Stuffed Pork Loin with Sweet Onions and
Cauliflower Purée with Prosciutto



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Stuffed Pork Loin with Sweet Onions and
Cauliflower Purée with Prosciutto

Roberto Donna, Galileo, Washington, D.C.
Food and Wine Magazine's America's Best Chefs

Food & Wine Books, Editorial Director: Judith Hill,
 1995, American Express Publishing Corp.


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"Practically a meal in itself, this pork roast is filled with a sausage
and Swiss-chard stuffing redolent of garlic, rosemary and Parmesan
cheese and is served with onions sautéed until sweet and golden.
Accompanied by Cauliflower Puree with Prosciutto, the dish
celebrates the flavors of Italy."

Chef’s Wine Suggestion:  Chianti from Tuscany will be appropriate,
as that  is the dish’s region of origin. Additionally, the sharpness
will perfectly cut the richness of the pork.

Serves 6

1/2 pound Swiss chard, stems discarded, leaves
washed well and cut into 2-inch pieces
4 tablespoons olive oil
5 onions, 1 chopped, 4 cut into thin slices
3 cloves garlic, minced
1 1/2 teaspoons chopped fresh rosemary,
or 1/2 teaspoon dried, crumbled, plus
6 sprigs (optional) for garnish
1 1/2 teaspoons chopped fresh sage,
or 1/2 teaspoon dried
1/2 pound mild Italian sausage, casing removed
1 egg, beaten to mix
1/3 cup grated Parmesan cheese
1 1/4 teaspoons salt
3/4 teaspoon fresh-ground black pepper
3 pounds boneless pork loin
Cauliflower Purée with Prosciutto (recipe follows)

1. In a saucepan of boiling, salted water, cook the Swiss chard until the
leaves are just tender, about 1 1/2 minutes. Drain and rinse with cold
water. Drain again and squeeze, a handful at a time, to remove as much
water as possible. Chop the chard fine. You should have about 1/3 cup.
2. In a large frying pan, heat 2 tablespoon of the oil over moderately low
heat. Add the chopped onion and cook, stirring occasionally, until the
onion is translucent, about 5 minutes. Add the garlic, the chopped or
dried rosemary and the sage and cook, stirring, for 1 minute. Transfer
the mixture to a large bowl and let cool. Stir in the chard, sausage,
egg, Parmesan cheese, 1/4 teaspoon of the salt and 1/4 teaspoon of
the pepper.
3. With a sharp knife, star 1 inch from one of the ends and cut into the
loin to make a pouch for the stuffing. Without cutting quite through to
the other side of the loin, continue until you’re an inch away from the
other end.
4. Fill the loin with the sausage stuffing. Tie string at 2-inch intervals
around the loin so that the stuffing does not come out during cooking.
Season the outside of the loin with 1/4 teaspoon of the salt and 1/4
teaspoon of the pepper.
5. Heat the oven to 400 degrees [F]. Put the loin in a roasting pan and
cook, basting it occasionally, until done, about 1 hour. Transfer the
pork loin to a carving board and leave to rest in a warm spot for
about 15 minutes. Reserve the pan juices.
6. Meanwhile, in a large frying pan, heat the remaining 2 tablespoons oil
over moderate heat. Add the sliced onions and the remaining 1/4 tea-
spoon salt and 1/4 teaspoon pepper. Reduce the heat to low and cook,
covered, stirring occasionally, until the onions are very tender and just
beginning to turn pale golden, about 30 minutes.
7. Cut the meat into slices. If necessary, reheat the pan juices. Divide
the onions among the plates and top with slices of the pork. Pour
the pan juices over the pork, garnish each plate with a rosemary
sprig and serve the cauliflower purée alongside.

Chef’s Tip: To help keep the onions a light color,
cook them with a lid on the pan.

Cauliflower Purée with Prosciutto

Makes 2 cups

1 head cauliflower (about 2 pounds), cored and chopped
2 ounces thin-sliced prosciutto, chopped fine
1/4 cup Parmesan cheese, plus more for serving
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
2 tablespoons cold butter, cut into pieces

1. In a large pot of boiling, salted water, cook the cauliflower until soft,
about 12 minutes. Drain.
2. Meanwhile, in a large nonstick frying pan, cook the prosciutto over moderate heat, stirring frequently, until crisp.
3. Put the cauliflower in a food processor and purée until smooth. Put
the purée into a saucepan and stir in the Parmesan, salt and pepper.
Just before serving, reheat the purée and stir in the prosciutto and
butter. Sprinkle with a little Parmesan and pass more, if you like.

Chef’s Tips:  Add a few drops of lemon juice to the cauliflower
when you purée it to keep it white. When you add the prosciutto
and butter, make sure the butter is cold. Rather than melting
completely, it will just soften and will give added creaminess
to the purée.

Featured Archive Recipe:
Garlic and Rosemary Roasted Pork
Mushroom-Stuffed Pork Tenderloin with
Celery Root Mashed Potatoes

Pork Loin with Wild-Mushroom Sage Stuffing


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