Lunch: Apple, Sage, and Prosciutto-Stuffed Pork Loin

Recipe by Anna Watson Carl The most brilliant way to stuff pork? With more pork, duh.

This recipe includes fertility superfoods such as:

Lemon, Spinach, Honey

Health and fertility benefits of Apple, Sage, and Prosciutto-Stuffed Pork Loin

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

6 tbsp. extra-virgin olive oil, divided
1 apple (preferably Gala or Honeycrisp), peeled, cored, and finely diced
1/2 c. minced onion
1 clove garlic, minced
1/4 c. finely chopped sage
kosher salt
Freshly ground black pepper
1 1/4 lb. pork loin
2 thin slices prosciutto
3 garlic cloves, thinly sliced
16 oz. baby spinach
1 tbsp. fresh lemon juice

Instructions

Preheat oven to 375 degrees F. In large, ovenproof skillet over medium-high heat, heat 2 tablespoons olive oil. Cook apple and onion until beginning to soften, 4 minutes. Add garlic and sage and cook 2 minutes more. Season with salt and pepper. Transfer to bowl and let cool slightly.
Butterfly pork loin: Using sharp knife, make slit lengthwise down center of pork, cutting it in half so it opens like a book (don’t cut it all the way through; it should still be attached at the bottom.)
Season inside with salt and pepper and top cut-side of pork with prosciutto and apple filling. Pull two sides of pork around filling and tie tightly with kitchen string. (We used 4 pieces of string to tie pork in 4 places and trimmed off ends.)
In same skillet, heat 2 more tablespoons olive oil over medium-high heat. Add pork and sear 6 minutes, turning every 1 to 2 minutes or so, until browned.
Place entire skillet in oven and roast 20 minutes, or until internal temperature reaches 145 degrees F. Remove from oven and transfer to cutting board; cover with aluminum foil and let sit 10 minutes.
Meanwhile, in separate large skillet, heat remaining 2 tablespoons olive oil over medium-high heat and cook garlic until fragrant, 2 minutes. Add half spinach and cook until wilted, about 4 minutes. Add remaining spinach and continue cooking until wilted. Season with lemon juice, salt, and pepper, and place in strainer to remove extra water.
Slice pork and serve with spinach.

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