Rolled Pork Loin With Prosciutto & Caramelized Pears

by

Tenina Holder

Posted July 6, 2020 (Last updated December 21, 2021)

Serves

12

Total Time

1hrs 50mins

Calories

224

This is such a yummy festive main meal but equally suitable for any time of the year. You can either roll your own pork roast or get your butcher on it.

recipe-image
    Ingredients

  • Baby spinach icon
    Baby spinach100 g
  • Pear icon
    Pear4cut in eighths lengthways
  • Red onion icon
    Red onion1cut into wedges
  • Fresh beet icon
    Fresh beet3peeled, cut into wedges
  • Fennel bulb icon
    Fennel bulb1cut into wedges
  • Black peppercorns icon
    Black peppercornsas neededfreshly ground
  • Macadamia nuts icon
    Macadamia nuts100 g
  • Pink himalayan salt icon
    Pink himalayan saltas needed
  • Red onion icon
    Red onion½
  • Garlic clove icon
    Garlic clove1
  • Fennel seeds icon
    Fennel seeds1 teaspoon
  • Extra virgin olive oil icon
    Extra virgin olive oil30 g
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed
  • Balsamic vinegar icon
    Balsamic vinegar1 tablespoon
  • Coconut sugar icon
    Coconut sugar1 tablespoon
  • Pork filet icon
    Pork filet2
  • Water icon
    Water500 ml
  • Prosciutto icon
    Prosciutto12 slices
    Method

  • 1. Place macadamias on a baking tray
  • 2. Bake until golden brown - approx 10 min, 200°C
  • 3. Sprinkle with a pinch of pink salt flakes and set aside
  • 4. Leave oven on
  • 5. Place onion, garlic, fennel seeds and olive oil into Thermomix bowl
  • 6. Chop with MC fitted - approx 3 sec, speed 5
  • 7. Scrape down sides of TM5 bowl
  • 8. Sauté - 5 min, Varoma, speed 1
  • 9. Add spinach and macadamias to Thermomix bowl
  • 10. Chop with MC fitted - 3 sec, speed 5
  • 11. Taste and adjust seasoning
  • 12. Add prepared pear, red onion, fennel and beetroot to a lightly greased baking dish
  • 13. Drizzle with olive oil, balsamic and sprinkle coconut sugar and generously season with salt and pepper
  • 14. Bake 30-40 minutes until just tender, stirring half way through cooking time
  • 15. Meanwhile, butterfly pork fillet and spread filling evenly across the pork
  • 16. Roll up and place into a stasher bag
  • 17. Seal stasher bag and place into the varoma
  • 18. Add water to the Thermomix bowl
  • 19. Steam pork - 20 min, 100°C, speed 3
  • 20. Allow pork to cool enough to handle (it will not be completely cooked through at this stage), wrap in prosciutto and place on top of par-roasted veggies and pear mix
  • 21. Repeat steaming with second fillet (if using) and add to roasting dish
  • 22. Bake until golden and cooked through - approx 15 min, 200°C
  • 23. Serve sliced with the roasted veggies and pears

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