For best results, choose adequately ripened pears and a not overly aged pecorino. You need enough sliced pears and cheese to cover the pork loin and “seal” it along with the prosciutto.
Course Main Course
Keyword pecorino, pork, loin, pears
Prep Time 15minutes
Cook Time 40minutes
Total Time 55minutes
800g(1 and 3⁄4 lb) boned pork loin salt
freshly ground black pepper
200g(7 oz) Tuscan prosciutto
80g(2 and 3⁄4 oz) medium-aged Tuscan pecorino cheese
Extra virgin olive oil
200ml(1 and 3⁄4 cups) white wine
Rub the pork loin with salt and fresh ground pepper.
Lay sliced prosciutto on a cutting board, then arrange thin slices of peeled pear on the prosciutto, followed by thinly cut slices of pecorino.
Next place the pork loin on top. Arrange a few slices of pear and pecorino on the top of the pork loin, then wrap the prosciutto around the pork loin. Use the remaining prosciutto if needed to form a lining around the meat.
Carefully tie the pork loin with kitchen twine, making sure it is well secured and snug so it cooks evenly.
Add some oil to a cast iron pot and heat on medium. When the oil is hot, place the pork loin in the pot and cook on each side until the prosciutto is well browned.
Carefully turn the pork loin using two wooden spoons as to not puncture the meat and to avoid letting any juices escape, needed to keep the meat tender and flavorful.
When the meat is browned on every side, including any exposed parts that did not get covered with the prosciutto, add the white wine and reduce. Cover the pot with a lid. Let cook on medium- low heat for about 25 minutes.
Once cooked, let the pork loin rest for at least a half hour inside the pot, or wrapped in a sheet of aluminum foil, before slicing it. This way the meat’s juices will set, leaving it tender and savory.