Member recipe

My Christmas Dinner Prosciutto-Wrapped Pork Loin with Roasted Apples

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Cooking time

Prep: 40 minutes Cook: 40 minutes 30-40 minutes of soaking your dried mushrooms, 30 mins for the pork to set in the freezer.

Skill level

More effort


Serves 4

As a 17 year old, i was given the honor to create my own dinner for Christmas this year. This is a juicy, decadent pork loin, perfect for a family gathering or even a date. The saltiness from the prosciutto with the soft meat and the sweetness from the apples will surely create fireworks of flavor in every mouth... Enjoy it with hasselback potatoes, rice or if you are a veggie lover some buffalo cauliflower(or any other sauce that isn't salty). Make sure you have some bread to absorb all of the golden sauce that your pork leaves in your plate!(yum)

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  • 1/2 cup Dried Mushrooms
  • 2 cups Kale
  • 1 big Onion
  • 3-4 cloves of Garlic(depending on your taste beds)
  • 1/2 cup White Cooking Wine
  • 1 1/2 cups White Button Mushrooms
  • 2 1/2 tbsp Bramley Apple Sauce
  • Salt and Pepper(I used 2 tsp of each) again depending on your taste buds
  • 1 tsp Dried Rosemary(optional)

Pork Loin

  • 1 tsp Salt
  • 1 tsp Pepper
  • 10-12 slices of prosciutto(depending on your loins's length)
  • 1 tbsp Olive Oil ,to cook
  • 2-3 Fresh Rosemary Springs
  • Sawing Spring, to tie your pork and help maintain its shape
  • 1 kg of Pork Tenderloin (i used 2 smaller ones 2x500g)
  • 4 Medium Apples(you can choose between red and green but red apples are better for the required sweetness)


  1. Start with your filling. Soak the dried mushrooms with boiling water in a bowl for 30-40 mins until soft. Cut the onion and garlic into very small pieces and add them to your medium heated pan without any oil, let them get to the point where they are almost burnt, but not too much.(just to have an ever smokier flavor). Meanwhile, blanch your kale for 5 minutes in another pan on a medium heat, without adding any salt to not lose its color.

  2. Add your cut kale and white button mushrooms to your pan, followed by the dried mushrooms. Season with salt and pepper. Cook everything in your pan with the liquid that the dried mushrooms have been soaking in. If they have absorbed the liquid too soon feel free to add more water(or oil).

  3. Once they have absorbed that liquid, add your wine and apple sauce. Always taste, add salt and apple sauce if you want more saltiness or sweetness to your filling. Lastly, add your dried rosemary and stir.

  4. While the filling is cooking you can start with your pork. Cut the pork tenderloin to a flat surface which is fill-able(butterfly cut) or tell your butcher to do it. Season it with salt and pepper. Open a piece of cling film on a flat surface(i recommend a cutting board) and layer the prosciutto pieces on it. Make sure that every piece gets a little space under the previous one to have a balanced pork inside.

  5. Layer on top your pork, followed by your filling. Now to wrap the pork, pick up the cling film from the upper edge(lengthwise) and bring it to the other edge pushing your filling inside. When the 2 prosciutto edges have found each other, seal the cling film tightly and roll it to a cylinder. Tie the 2 ends of the cling film and let it set to gain its shape in the freezer for 30 minutes. Preheat your oven to 190 degrees Celsius.

  6. Meanwhile, cut your apples into big chunks and place them in the same tray of the pork. When the loin is set remove it from the cling film, place the rosemary springs on top and tie it with a string. Fry off in a pan on all sides with a bit of olive oil so that it can gain a brown color and be crunchy from the outside(no more than 5 mins).

  7. To finish,cook the pork with the apples for 35-40 mins if you have a thicker, bigger piece of pork or if you have 2 smaller loins cook for 20-25 mins, both on air. Leave to cool for at least 20 minutes and serve. Trust me, it will be mouth-watering and tempting...

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