Pork Loin stuffed with Italian Sausage, Prosciutto and Olives
I am very proud of my heritage, I am mostly Scandinavian but sprinkled in is a 1/4 Italian from my paternal Grandfather Louis, who was a butcher for more than 70 years. We were brought up on many of the traditional Italian meals and Porchetta was included on special occasions when all the family would gather. This recipe was specifically chosen for the Easter holiday. It’s a great alternative to a ham, will feed many and is minimal work for an impressive result.
1 – (6lb.) Boneless Pork Loin Roast
1/2 tsp. each salt, black Pepper & garlic powder
2/3 cup plus 1 tsp. Extra virgin olive oil, divided
6 large sage springs
1 lb. Italian bulk sausage or 6 sausages casings discarded
1/2 cup shallots, chopped
6 Castelvetrano olives, pitted and chopped
2 oz. Prosciutto, chopped
1 cup scallions, chopped
1 cup celery, chopped
20 oil cured black olives, lightly rinsed & patted dry
1 (750-ml) Ruffino Pinot Grigio
Preheat oven to 500°F
Partially cut pork loin down the center to create a flap for the stuffing. Rub pork inside & out with the combined salt, black pepper and garlic powder. Rub the outside of pork loin with 1 teaspoon of olive oil. Place sage leaves, then sausage, scallions, Castelvetrano olives and prosciutto inside the flap and tie loin every 2 inches with string. Be sure to not overtighten to ensure that the stuffing stays intact.
Place pork loin, stuffing side up in a roasting pan with shallots, celery and oil cured olives, then pour in wine and remaining oil. Roast 20 minutes, then reduce heat to 325°F and roast, basting meat every 30 minutes, until instant-read thermometer inserted into center of meat registers at 155°F, about 2 hours more. Let stand 15 minutes. Serve with pan juices & oil cured olives.
Serves 8 – 10
2012 Chateau Pegau Côtes du Rhône Cuvee Maclura – Southern Rhone Valley, France
This beautiful wine is a blend of 60% Grenache, 25% Syrah, 10% Mourvèdre and 5% Cinsault grapes. It showcases a deep purplish hue with intense aromas of cassis, blackberry and spice with soft ripe tannins that linger on the palate. An exceptional value from Chateau Pegau!
Photo credit: Julie Montgomery; Stinky Feet Photography