Prosciutto Wrapped, Berbere Seasoned, Roasted Pork Loin with Root Vegetables

© 2013 REMCooks.com
© 2013 REMCooks.com

What a wonderfully enticing meal? Don’t you agree?

This is one of the meals we fixed when Quickstep came over for dinner. When there is only Baby Lady and me, we don’t fix large meals. We wind up with too much food, too many leftovers and too much waste. It’s one of the reasons we cook fish and chicken thighs. You have smaller portions that are perfect for one or two. The problem is that every now and then I want to roast something. Quickstep, however, comes over once a week. When he comes over it allows me to fix things like roasted pork loin, eggplant parmesan, etc. Not only does he help us eat the dinner but we send him home with leftovers. Being the typical bachelor, he doesn’t want to waste his time cooking so he doesn’t. Instead, he comes over to the folks, eats and goes home with lunch for 3 days. Not a bad gig if you can get it, eh?

Anyway, Quickstep was coming over for dinner and we had a 2.5 lb. pork loin begging to be cooked. I had recently found the Ethiopian spice blend, berbere, which goes beautifully with pork. I also had some nice prosciutto that we needed to use. So, I figured a beautiful berbere spiced pork loin wrapped in prosciutto would be a wonderful meal for the family. This worked out fabulously. You get the wonderful flavor from the berbere seasoning and the salty, crispiness from the prosciutto on top. The roasted vegetables round it all out. Tasty, tasty, tasty. 🙂 Not only was it wonderfully flavorful with a beautiful presentation but it was remarkably easy. Prep, put it in the oven, forget about it for a while, remove, serve and enjoy. You really can’t get much simpler than this. I love it when meals come together like this. So, for those of you interested, this is what we did.

Ingredients

  • 1 pork loin, roughly 2.5 lb.
  • 1/4 cup berbere seasoning (found here)
  • 1.5 lb. small potatoes
  • 0.5 lb carrots, peeled and cut, large cut
  • 1 white onion (large), sliced in 1/2 inch thick slices (roughly 4 slices)
  • 1 – 2 Tbsp olive oil
  • salt & pepper, to taste
  • parsley, for garnish

Instruction

Pat dry the pork loin and generously season with the berbere seasoning.

© 2013 REMCooks.com
© 2013 REMCooks.com

Slice the onion into 1/2 inch slices and lay in a line on the bottom of the roasting pan.

© 2013 REMCooks.com
© 2013 REMCooks.com

Wrap the pork loin in prosciutto and place upon the onion slices.

© 2013 REMCooks.com
© 2013 REMCooks.com

The onions in this dish serve a two-fold purpose. First, it keep the pork loin off the roasting pan so it doesn’t stick or burn to the bottom of the pan. Second, as the pork loin cooks and the juices drain down, the onions develop a wonderful flavor. If you don’t like onions, you can simply put the pork loin on top of the carrots and potatoes.

Now, add the potatoes to the pan around the pork loin.

© 2013 REMCooks.com
© 2013 REMCooks.com

Next, add the carrots.

© 2013 REMCooks.com
© 2013 REMCooks.com

It was at this point I realized the error of my ways. Obviously, the intelligent thing to do was to put the carrots and potatoes in a large bowl. Add 1 – 2 Tbsp oil and season with salt & pepper to taste. Toss and pour into the roasting pan. Somehow, during this process I turned off my brain. It happens periodically. Now, where was I? Oh, yah. So, now I had to oil the carrots and potatoes using an olive oil misting spray.

© 2013 REMCooks.com
© 2013 REMCooks.com

Then, season with salt and pepper, to taste.

© 2013 REMCooks.com
© 2013 REMCooks.com

Place in a preheated 350 F oven and roast 20 minutes per pound or until an instant read thermometer registers 133 F. Remove from oven and allow to rest 5 – 10 minutes.

© 2013 REMCooks.com
© 2013 REMCooks.com

The net result will provide you a perfectly medium cooked pork loin. If you like your pork cooked a little more, cook it until the instant read thermometer reads 138 F. If you cook it any longer the pork loin will become very dry given it is a very lean piece of pork.

Place the pork loin on a serving platter. Ring it with the roasted vegetables and onions. Garnish with parsley on the ends and bring to the table.

© 2013 REMCooks.com
© 2013 REMCooks.com

Serve & enjoy

© 2013 REMCooks.com
© 2013 REMCooks.com
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10 thoughts on “Prosciutto Wrapped, Berbere Seasoned, Roasted Pork Loin with Root Vegetables”

  1. That’s a beautiful roast that you prepared, Richard. Quickstep must have been impressed. I know I would have been. Although I’ve used bacon and pancetta to coat a pork roast, I’ve never tried prosciutto. Well, not yet anyway. Thanks for the idea and a great post!

    1. Thanks, John, for the very nice compliment. I don’t know if Quickstep was impressed but he ate it. 🙂 I liked the prosciutto better than the pancetta or bacon because it had less fat, crisped up beautifully and had a nice salty bite to it. I think you will like it if you try it.

  2. Lovely stuff Richard. My youngest brother spent some years in Ethiopia. He once brought me a supply of berbere. Wonderful while it lasted. He now lives in Tanzania and is due here later in the summer. I look forward to some exotic spices.

    1. Thanks, Conor. 🙂 This turned out very nice (including the photos). We just recently discovered berbere and simply love it. One of these days I will get around to making an authentic Ethiopian dish just to see how the seasoning compares in a native dish. Right now, we use it for seasoning on chicken and pork. Given its potency, we haven’t tried it with fish for fear of overpowering the flavor of the fish. Perhaps with some mussels?

  3. This looks WONDERFUL, Richard! And I just this past week ordered some berbere blend from Penzey’s! I’ll definitely try this on a pork roast!

  4. What a delicious sounding meal. The berbere spice has to add so much flavor…another spice I’ll have to add to my overflowing spice cabinet.

Food for thoughts

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