PROSCIUTTO-WRAPPED PORK ROAST WITH ROASTED PEPPER STUFFING

PREP: 30 MINUTES | COOK: 2½ HOURS | MAKES: 10 SERVINGS

For the Stuffing

1 tablespoon coconut oil

1 tablespoon olive oil

1 tablespoon minced fresh garlic

1 fennel bulb, chopped, plus ¼ cup chopped fronds

1 yellow onion, chopped

Sea salt and black pepper, to taste

1 cup dry white wine, divided

⅓ cup chopped roasted red bell pepper

2 tablespoons fresh thyme

1 teaspoon grated lemon zest

For the Pork Roast

1 (3-pound) boneless pork loin roast, trimmed

Sea salt and black pepper, to taste

⅓ pound thinly sliced prosciutto di Parma

20 cipollini onions

4 tablespoons olive oil, divided

5 parsnips, peeled, halved lengthwise, and cut into 2-inch pieces

2 tablespoons minced fresh rosemary leaves

1 tablespoon minced fresh garlic

1 cup chicken or bone broth

1.Preheat the oven to 400 degrees F.

2.For the stuffing: In a skillet, heat the coconut oil and olive oil over medium heat. Add the garlic, chopped fennel bulb, and onion. Season with salt and pepper and cook until the veggies soften, about 12 minutes. Deglaze the pan with ½ cup of wine, scraping the browned bits from the bottom. Transfer the veggies to a bowl and cool completely.

3.Add the roasted bell pepper, thyme, and lemon zest to the fennel mixture. Mix to combine.

4.For the pork roast: Butterfly the pork loin for stuffing: Holding your knife so that the blade is parallel with your cutting board, make a horizontal cut lengthwise about one-third of the way from the bottom of the loin. Slice the pork almost through, stopping short of the end so that the two flaps stay attached; open it like a book. Starting in the middle, make another horizontal cut into the thicker side of the loin, again cutting almost through but leaving the sides attached. It should now be butterflied into a single slab. Place a sheet of plastic wrap over the butterflied pork and pound it so that it flattens to ¾ inch thick.

5.Sprinkle the pork with salt and pepper. Spread the stuffing over the meat, leaving a 1-inch border clear. Roll the roast up, cover with overlapping slices of prosciutto, and tie up every 3 inches with kitchen twine.

6.Bring a saucepan of water to a boil and prepare a bowl of ice water. Cook the cipollini in the boiling water for 3 minutes; then drain and immediately plunge into the ice water. Peel and trim.

7.In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Brown the pork roast evenly on all sides, 7 to 10 minutes per side. In a roasting pan, combine the parsnips, cipollini, rosemary, garlic, remaining 2 tablespoons olive oil, salt, and pepper. Place the browned roast on top of the parsnip mixture. Deglaze the skillet with the remaining wine, scraping up the browned bits, and pour this liquid over the roast.

8.Roast until the internal temperature reaches 145 degrees F, about 2 hours. Remove the roast from the roasting pan and let it rest on a plate under a foil tent for 30 minutes. Transfer the parsnips and cipollini from the roasting pan to a plate.

9.Place the roasting pan on a burner over medium heat. Deglaze with the broth, scraping up the browned bits. Stir in the fennel fronds. Slice the roast, spoon the roast juices from the pan over the top, and serve with the parsnips and cipollini.

Quick Tip: It helps to arrange the slices of prosciutto on a piece of foil. Then, when you are rolling the prosciutto over the roast, you can use the foil as a lift.

NUTRITION

Calories: 469

Fat: 28 g

Carbohydrates: 20 g

Sodium: 317 mg

Fiber: 7 g

Protein: 32 g

Sugar: 5 g