Name: Prosciutto-Wrapped Pork Loin with Roasted Apples
Yield: Makes 8 servings
Ingredients: 1 ounce (1 cup) dried whole porcini mushrooms; 2 ounces (3/4 cup) dried apples; 1 pound kale, bottom stems trimmed; 2 teaspoons kosher salt plus more; 2 tablespoons (1/4 stick) unsalted butter; 1 cup minced onion; 1 tablespoon finely minced garlic; 1 1/2 teaspoons dried thyme; 1 1/2 teaspoons dried rosemary; 2 tablespoons brandy or Calvados; 1/2 teaspoon freshly ground black pepper; 1 pound ground pork; 1 (trimmed) 2 1/2-3 pound pork loin; 1 teaspoon kosher salt plus more for seasoning; 1/2 teaspoon freshly ground black pepper plus more for seasoning; 3 ounces thinly sliced prosciutto; 5 sprigs rosemary; 4 medium apples (such as Granny Smith or Fuji), quartered, or 8 small apples, halved; 3 tablespoons unsalted butter, divided; 2 tablespoons extra-virgin olive oil; 1 cup dry hard cider; 1/2 cup low-salt chicken stock; Ingredient info: Dried porcini are available at better supermarkets and at specialty foods stores and Italian markets.

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Prosciutto-Wrapped Pork Loin with Roasted ApplesWilliam Abranowicz

Stuff, roll, and wrap the butterflied pork loin one day ahead. Then, two hours before the party, roast the pork on a bed of apples, which serves as a natural rack and adds sweetness to the cider jus. Don't sweat the technique: Ask your butcher to trim and butterfly a pork loin for you, or go to bonappetit.com/go/porkloin for step-by-step photographs to learn how to butterfly and roll this beauty yourself.

Wine suggestion:

Try pairing this pork with a big red like Tenuta dell'Ornellaia 2009 Le Volte, Tuscany ($25).

Recipe notes

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Recipe notes

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