Fig and Prosciutto Pork Roast

Thank you so much for your patience for new recipes and posts. It’s been a bit hectic around here but what a better recipe to come back to than something you can use for Christmas dinner?!

Remember in my last post I dropped my MBA program because it was a hot mess? Well I was recently accepted into another Master’s program beginning this January. Yay! So I’m trying to get my ducks in a row before class begins. That way it won’t negatively impact my efforts here at mangiapaleo.com. You may have noticed things have been a bit quiet both on the blog and social media platforms. It’s been important for me to take a step back lately. Personally I’ve been having a rough go so thanks for your understanding. The last time you heard from me the website just got a face lift. One of the things promised was a new recipe layout. And it’s heeerrrrre.

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Christmas time always reminds me of comfort food like homemade manicotti. But what about the meat? A pork roast, of course! Figs and prosciutto are a great pair. Roasting figs brings out their sweetness while the prosciutto accentuates the natural saltiness. Pork on pork. Need I say more?

ALRIGHT. Enough of my babble. We all know you’re gonna scroll right down for the recipe.
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Fig and Prosciutto Pork Roast
Print Recipe
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
6 people 15 minutes
Cook Time
80 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
80 minutes
Fig and Prosciutto Pork Roast
Print Recipe
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
6 people 15 minutes
Cook Time
80 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
80 minutes
Ingredients
  • 2.5 pound pork loin roast
  • 6 fresh figs sliced
  • 5 thinly sliced prosciutto di Parma
  • 2 whole cloves peeled
  • handful leaves fresh sage
  • 2 tbsp olive oil
  • 1/4 cup orange juice
  • salt & pepper to taste (omit pepper for AIP)
Servings: people
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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The inspiration for this recipe came from one of my favorite appetizers, prosciutto wrapped figs. Figs are easy to find in the Northeast grocery stores in autumn so it’s easy to stock up. That is, of course, if you don’t have your own fig tree. 😉 And if you do hook a sister up!!

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