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Shared By Grace Warren Atwood

Prosciutto-Wrapped Pork Loin With Roasted Apples

Ingredients

  • Filling
  • 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
  • Pork
  • 1 (trimmed) 2 1/2–3-lb. 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

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