PORK LOIN RUB BOBBY FLAY RECIPES

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PROSCIUTTO-WRAPPED PORK LOIN RECIPE | GEOFFREY ZAKARIAN ...



Prosciutto-Wrapped Pork Loin Recipe | Geoffrey Zakarian ... image

Provided by Geoffrey Zakarian

Categories     main-dish

Total Time 2 hours 20 minutes

Cook Time 25 minutes

Yield 6 to 10 servings

Number Of Ingredients 18

1/2 cup fresh parsley
1/4 cup fresh sage leaves 
1 tablespoon Dijon mustard 
1/2 shallot, coarsely chopped 
2 tablespoons extra-virgin olive oil 
Kosher salt and freshly cracked black pepper 
1 pork loin (3 to 5 pounds)
12 slices prosciutto 
1/2 cup packed brown sugar 
1/2 cup maple syrup 
2 tablespoons spicy BBQ sauce 
2 star anise pods 
1 cinnamon stick 
Zest of 1 orange 
1/2 jalapeño pepper, seeded
4 tablespoons (1/2 stick) unsalted butter 
3 cloves garlic
2 to 3 sprigs fresh rosemary

Steps:

  • Combine the parsley, sage, mustard and shallot in a mini food processor and pulse until coarsely chopped and combined. Add the olive oil and blend to form a paste. Season with salt and pepper.
  • Season the pork loin with salt and rub the paste all over it. Lay the prosciutto slices on a piece of parchment paper, shingled in 2 overlapping rows to form a 12-inch square. Place the pork loin in the middle of the prosciutto square. Using the parchment to help you roll, roll the prosciutto up over the loin, pressing firmly to adhere the prosciutto to the loin. Continue to roll until the entire pork loin is tightly covered in prosciutto (the prosciutto should overlap itself). Refrigerate at least 1 hour, preferably overnight.
  • In a small saucepan, bring the sugar, maple syrup, BBQ sauce, star anise, cinnamon stick, orange zest and jalapeño to a simmer. Let cool to room temperature, or overnight in the fridge.
  • When you're ready to roast the pork, preheat the oven to 425 degrees F.
  • Place the butter, garlic and rosemary in a large, ovenproof saute pan and heat over medium-low heat until the butter is melted, about 2 minutes. Lay the prosciutto-wrapped loin in the pan seam-side down. Roast until an instant-read thermometer inserted in the center of the loin reads 120 degrees F, 30 to 40 minutes.
  • Brush the glaze on the loin and continue to roast to 135 degrees F for medium, 10 to 15 minutes more. Allow the meat to rest before slicing, then spoon the pan juices over the pork slices.

BACON-HERB WRAPPED PORK TENDERLOIN RECIPE | BOBBY FLA…



Bacon-Herb Wrapped Pork Tenderloin Recipe | Bobby Fla… image

Provided by Bobby Flay

Categories     main-dish

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 8

1 head garlic, top sliced off
2 tablespoons olive oil
2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat
Salt and freshly ground black pepper
1 tablespoon chopped fresh rosemary leaves
12 fresh sage leaves
1 tablespoon chopped fresh thyme leaves
12 (1/4-inch thick) slices bacon

Steps:

  • Preheat oven to 300 degrees F.
  • Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.
  • Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.
  • Heat oven to 375 degrees F.
  • Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.

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