4 pork loin fillets, (about 6-7 oz. each),
4 large slices of prosciutto or 8 smaller ones,
1 teaspoon garlic-flavored oil,
salt and cracked black pepper to taste,
butcher's twine, as needed. For the Caper Sauce:
1 tablespoon capers from a jar,
1/3 cup heavy cream,
the cooking juices from the
roasted pork loins.
Recipe: Brush the pork loin fillets with the garlic flavored oil and season them with sea salt and cracked black pepper. Wrap the pork loin fillets with the prosciutto and secure with butcher's twine. Arrange the prosciutto wrapped pork loin fillets on a baking pan and roast them in a preheated oven at 400 F , about 15 minutes for medium-well. Caper Sauce: When the pork loins are ready, remove them from the baking pan and add the capers and cream. Scrape the bottom of the pan to release all the flavors that has stuck to the bottom. Stir well and reduce the sauce slightly. When the sauce has the desired consistency, drizzle it over the prosciutto wrapped pork loin fillets. I served it with mashed yams florets and baked mushrooms. Cooking tip: You can stuff the pork loin, as I did, before you wrap it with the prosciutto.
The stuffing was made of chopped mushrooms sauteed in truffle-flavored olive oil and some fresh herbs.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.