Fig and Prosciutto Pork Roast
Impress your Christmas dinner guests with this incredibly easy pork roast. As you’ll see in the ingredients the recipe is autoimmune protocol friendly, gluten free, fairy free, paleo, and just really freakin’ simply good.
Servings Prep Time
6people 15minutes
Cook Time
80minutes
Servings Prep Time
6people 15minutes
Cook Time
80minutes
Ingredients
  • 2.5pound pork loin roast
  • 6 fresh figssliced
  • 5thinly sliced prosciutto di Parma
  • 2whole clovespeeled
  • handfulleaves fresh sage
  • 2tbsp olive oil
  • 1/4cup orange juice
  • salt & pepperto taste (omit pepper for AIP)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cut a slice in the center of the roast from the side of one end to all the way across the front of the other end. Leave one side of the roast attached. Do not cut in half.
  3. Next, line the inside of the top layer and bottom layer of the ‘pocket’ with one layer of prosciutto. Then add sliced fig on top of the bottom layer of prosciutto.
  4. Fold over the top of the roast and wrap with kitchen twine.
  5. Pour over orange juice, and sprinkle with salt & pepper.
  6. Evenly spread olive oil in the bottom of a roasting pan. Peel two garlic cloves and add them to the bottom of the pan with sage leaves. Set the pork on top of the garlic and sage.
  7. Roast uncovered for about 1 hour to 1 hour 20 minutes depending on the thickness of your roast. The internal temp should be at least 145 degrees F.
Recipe Notes

Clearly I didn’t understand this video on how to tie a pork loin properly. But whatever. It worked. Have a crack at it. TYING A ROLLED PORK LOIN

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