Pig in a Poke - Italian Style (Porcine Extravaganza)

OK, I stated last Sunday, in the Kibbeh post, that the only thing that might possibly be better than Lamb wrapped Lamb was Pork wrapped Pork... I wanted an excuse to cook with a varietal Italian wine (Trebbiano) that I picked up. It's a very light citrusy wine with a little bit of grassiness to it... Not necessarily remarkable in any way, but something new. I have never had it as a varietal before, only blends with Trebbiano grapes, such as Orvieto, and I know it's used to make Armagnac in France where it is called Ugni blanc. It is also paramount to the production of Balsamic Vinegar. (Not the '4 dollar a bottle' stuff in the mega mart, I mean the real stuff that is 100 bucks per 100ml. or is it 50 ml?)


I decided that this particular dish was in order. My friend Joe, on Sans Sanity, introduced me to this idea a couple years ago... The caper sauce is my own little spin on it.

Plump, prime Porcine Packaged in Prosciutto and Pan seared. The Pinnacle of which is the pan sauce of non-peril capers.

So, without further preamble...

Prosciutto wrapped Pork Loin in Caper Sauce

6 Boneless Pork Loin Chops
6-12 Prosciutto di Parma Slices (depending on the size, you may only need 1 per loin)
2 tsp Dried Rosemary
2 tsp Dried Sage leaves (rub your sage)
1/4 TB freshly Cracked Black Pepper
3 TB Extra Virgin Olive Oil or Browned Butter.

Preheat oven to 350°.
Your pork loin chops should be at least 1 inch thick and fat trimmed away. (I didn't trim mine very well)

Season one side of the pork loin, then place the seasoned side down on a piece of Prosciutto; season the upturned side.

Fold over one side.
Fold over to encase the loin.

After all pork loins have been wrapped,

Heat a 10-inch sauté pan over medium-high heat with Olive oil or Browned butter and brown pork chops evenly on both sides. Starting "seam side" down.

(approximately 1 1/2 - 2 minutes per side).

Place all pork chops on sheet pan and cook in preheated oven for approximately 10 minutes for medium; 15 minutes for well done. (Remember, if using temp gage, remove pork 5 degrees before your ideal "Done" temp, meat continues to cook after removed from a heat source)

Remove from oven and tent with foil on a plate. (They will finish cooking and keep warm)

Scrape the fond from the baking sheet into the sauté pan to make the sauce.

Caper Sauce:
Juices from the Baking sheet and sauté pan.
1/4 cup white wine (Normally I recommend a Pinot Gris/Grigio or a Sauvignon Blanc)
1/3 cup heavy cream
1 TB drained capers

Scrape the fond from the baking sheet into the sauté pan, and heat over medium flame.

Deglaze sauté pan with wine and reduce by half.

Lower heat and add heavy cream and reduce again until thickened.

Stir in capers right before plating and serving.

Spoon sauce over pork loin.

Mangia!!
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