Roasted Pork Involtini with Prosciutto and Garlic
Transform your Sunday roast with Russell Norman's pork loin involtini stuffed with Italian flavours of garlic, prosciutto and rocket.
There is a long tradition in rural Italy of creating stuffed joints of meat by layering ingredients and rolling them into a solid cylinder. Then, by slicing through the joint, the cross-section reveals a delicious spiral of contrasting colours, flavours and textures. This particular involtini works very well as a roast to put in the middle of the Sunday lunch table with potatoes, or with the individual slices served on their own as a starter with a simple watercress salad.
|150g||crustless stale bread, finely chopped|
|750g||boneless pork loin|
|6||slices of prosciutto|
|extra virgin olive oil|
|4||cloves of garlic, very thinly sliced|
|flaky sea salt|
|2 large handfuls||of rocket leaves, stalks removed|
|freshly ground black pepper|
You will need: 8 wooden skewers.
Place the chopped stale bread in a small bowl and pour over enough milk to just cover it. Leave to stand for 10 minutes, until the bread has absorbed most of the milk.
Meanwhile, using a large wooden mallet or a rolling pin, pound and flatten the pork loin to a thickness of 5mm, then cut the large sheet into 4 rectangular escalopes. Set aside.
Cut the slices of prosciutto into ribbons. Place 8 wooden skewers (or toothpicks) in cold water to soak and preheat the oven to 190˚C/gas 5.
Warm a good glug of olive oil in a large frying pan over a low to medium heat. Add the garlic and a generous pinch of salt and gently saut. for a few minutes, until the garlic is glossy and translucent. Carefully add the separated prosciutto ribbons, making sure they don’t clump, cook for a further couple of minutes, then add the rocket and the milk-soaked bread, squeezing out the excess milk first. Turn up the heat just a tad, stir for a minute or two to fully incorporate, add a splash of the excess milk if it’s looking too dry, then remove from the heat.
Give both sides of the flattened pork a good crunch of salt and a twist of black pepper, then divide the rocket and prosciutto mixture equally between the escalopes and spread evenly. Roll them up tightly from the long side of the meat and secure each roll with soaked skewers where the seam overlaps, to stop them unfurling. Place on an oiled baking sheet with a drizzle of olive oil and roast for 15 minutes.
Rest for 5 minutes, then remove the skewers and, using a very sharp knife, slice each roll three times at even intervals to create 4 little involtini per person.