Name: Prosciutto-Wrapped Pork Loin with Roasted Apples
Yield: 8 Servings
Ingredients: 1 ounce (1 cup) dried whole porcini mushrooms; 2 ounces (3/4 cup) dried apples; 1 pound kale, bottom stems trimmed; 2 teaspoons kosher salt plus more; 2 tablespoons (1/4 stick) unsalted butter; 1 cup minced onion; 1 tablespoon finely minced garlic; 1 1/2 teaspoons dried thyme; 1 1/2 teaspoons dried rosemary; 2 tablespoons brandy or Calvados; 1/2 teaspoon freshly ground black pepper; 1 pound ground pork; 1 (trimmed) 2 1/2–3-lb. pork loin; 1 teaspoon kosher salt plus more for seasoning; 1/2 teaspoon freshly ground black pepper plus more for seasoning; 3 ounces thinly sliced prosciutto; 5 sprigs rosemary; 4 medium apples (such as Granny Smith or Fuji), quartered, or 8 small apples, halved; 3 tablespoons unsalted butter, divided; 2 tablespoons extra-virgin olive oil; 1 cup dry hard cider; 1/2 cup low-salt chicken stock

William Abranowicz

This pork loin is a quintessential fall dish. Plus, you get a triple dose of all things pig thanks to the ground pork and prosciutto.

Recipe notes