The Pork loins are stuffed with Cambazola, a Blue Brie for all intensive purposes, which is what led to the modification of the pan sauce.
Capers might not be so wonderful with the blue cheese, but Muscat wine makes a delicious counter point. Thus was born this recipe.
I was lucky enough to have a test subject. This was one of the various meals I cooked while my friend Joe was visiting from Yuma over the 4th of July weekend. A friend of mine from BakeSpace, Matt74, had made fingerling potatoes wrapped in prosciutto several days before. Yet more BakeSpace inspiration... Thus I decided if I was gonna be "cookin me up some pig", I was gonna be a hog about it. ;)
Your gonna wanna start the taters first though. They take 40 minutes, unless you have already partially baked or steamed them.
Cambazola Stuffed Prosciutto Wrapped Pork Loins
4 boneless pork loin chops
8 oz Cambazola
8 thinly sliced Prosciutto di Parma
2 tsp rosemary leaves, rough chop
2 tsp fresh sage leaves, rough chop
1/2 tsp freshly crushed black pepper
2 TB extra virgin olive oil
Plus more for rubbing down the pork loin chops.
Preheat oven to 350°.
Your pork loin chops should be at least 1inch thick and fat trimmed away.
Slice a pocket into the side and stuff with about 2 oz of Cambazola.
Season each side of pork loin chop evenly with rosemary, sage and cracked black pepper.
Take 2 pieces of thinly sliced Prosciutto and wrap one continuous band around each pork chop until Prosciutto meets.
After all pork loins have been wrapped, heat 10-inch, preferably non-stick sauté pan, to medium-high heat and brown pork chops evenly on both sides (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; 20 minutes for well down.
Remove them from the baking pan and tent; they should rest for 5 minutes to finish cooking.
Save fond in sauté pan as well as any fond on baking sheet, this will be used for Orange Muscat Cream sauce.
Orange Muscat Cream Sauce
1/4 cup Orange Muscat wine
1/3 cup heavy cream
Juices from the Baking sheet and/or the sauté pan.
Scrape the fond from the baking sheet into the sauté pan over high heat.
Deglaze pan with 1/4 cup wine and reduce by half or to 1/8 cup.
Lower heat and add heavy cream.
Stir well and reduce slightly to thicken slightly.
When the sauce has the desired consistency, remove from the heat and drizzle it over the prosciutto wrapped pork loins.
Serve with Prosciutto Wrapped fingerling potatoes and Dry Sauted Asparagus
Prosciutto Wrapped Fingerlings
4 oz Prosciutto
6 oz Fingerling Potatoes
Salt & Pepper
Preheat oven to 375 Degrees and line a baking sheet with parchment or foil.
Toss fingerlings with Olive Oil, Herbs and Salt and Pepper.
Wrap each one in a piece of Prosciutto and place on baking sheet.
Bake for 40 minutes.