Ingredients
6 tbsp. extra-virgin olive oil, divided
1 apple (preferably Gala or Honeycrisp), peeled, cored, and finely diced
1/2 c. minced onion
1 clove garlic, minced
1/4 c. finely chopped sage
kosher salt
Freshly ground black pepper
1 1/4 lb. pork loin
2 thin slices prosciutto
3 cloves garlic, thinly sliced
16 oz. baby spinach
Juice of 1/2 lemon
Preparation
Step 1Preheat oven to 375°. In large, ovenproof skillet over medium-high heat, heat 2 tablespoons olive oil. Cook apple and onion until beginning to soften, 4 minutes, then add garlic and sage and cook 2 minutes more. Season with salt and pepper, then transfer to bowl and let cool slightly.Step 2Butterfly pork loin: Using sharp knife, make slit lengthwise down center of pork, cutting it in half so it opens like a book (don’t cut it all the way through; it should still be attached at the bottom.)Step 3Season inside with salt and pepper and top cut-side of pork with prosciutto and apple filling. Pull two sides of pork around filling and tie tightly with kitchen string. (We used 4 pieces of string to tie pork in 4 places and trimmed off ends.)Step 4In same skillet, heat 2 more tablespoons olive oil over medium-high heat. Add pork and sear 6 minutes, turning every 1 to 2 minutes, until browned.Step 5Place entire skillet in oven and roast 20 minutes, or until internal temperature reaches 145°. Remove from oven and transfer to cutting board; cover with aluminum foil and let sit 10 minutes.Step 6Meanwhile, in separate large skillet, heat remaining 2 tablespoons olive oil over medium-high heat and cook garlic until fragrant, 2 minutes. Add half spinach and cook until wilted, about 4 minutes, then add remaining spinach and continue cooking until wilted. Season with lemon juice, salt, and pepper, and place in strainer to remove extra water.Step 7Slice pork and serve with spinach.
