Our weekends usually consist of a lengthy debate about what to make for dinner on Sunday night. Mr. HP usually wants to "grill or smoke something". I usually want to make something time-consuming in the kitchen, "like homemade pasta or a fancy dessert" (which rarely happens in the end).
So, this past weekend, we came up with this amazing dish, which was not grilled or smoked, but could be if it weren't so dang cold out. And it may sound difficult and time consuming, but I was amazed at how easy it was to make. It was absolutely scrumptious. The pork was extremely flavorful and moist, which is sometimes hard to do with pork.
And, while Mr. HP spent about 20 minutes making faces at my side dish idea, he ended up LOVING the tomatoes. So did I. But of course, I knew they would be awesome or I wouldn't have suggested them. Duh.
Oh yeah, and it's all pretty healthy. Woo-hoo.
1 pork loin (we cut ours in half, the whole pork loins are too big for the 2 of us)
salt and pepper
3-4 slices Prosciutto
4oz Fontina cheese
1 red bell pepper
handful of fresh sage leaves
1 teaspoon crushed red pepper flakes
8 Roma tomatoes
salt and pepper
1 teaspoon olive oil
4 large garlic cloves
1/4 cup Panko bread crumbs
2 tablespoons freshly grated Parmesan
1 teaspoon fresh thyme leaves
For the Pork:
Roast the pepper:
Preheat oven to 475 degrees F. (I actually did this in a toaster oven so I didn't have to preheat the oven to such a high temperature. If you do have a toaster oven for the pepper, preheat your oven to 375 degrees F for the pork.)
Quarter your bell pepper lengthwise so you have 4 flat pieces of pepper. Place on a baking sheet, spray with cooking spray, and place in the oven for about 10 minutes. Flip each piece over, and cook about 10 minutes more until the pepper is cooked through.
Spray a 8x11 glass baking dish with cooking spray.
Turn oven down to 375 degrees F.
Butterfly the pork loin. (If you have no idea how to butterfly something, I found this great how-to on "Meghan's Cookin'".)
Layer the prosciutto on the inside of the pork loin. Top with the roasted bell pepper slices. Top with sliced or shredded fontina cheese then sprinkle chopped sage on top. Sprinkle some crushed red pepper flakes on top for some spice.
Roll the pork loin back up, and place in the baking dish seam-side down. (You can tie the pork loin with baker's twine if you feel more warm and fuzzy doing that.) Season the outside with salt and pepper.
Cook for about 1 hour, until the juices run clear and the top of the pork loin is browned.
For the Tomatoes:
Preheat oven to 475 degrees F. Cut each tomato in half lengthwise. Season the flesh-sides with salt and pepper. Place, flesh-side down, on a baking sheet and cook for about 10 minutes (you can use the same pan you did for the roasted pepper).
Make the topping:
Add some olive oil to a small saute pan over medium-high heat. Finely chop the garlic and add it to the pan. Add the bread crumbs, Parmesan, and chopped thyme. Saute for about 3 minutes, stirring to combine.
Top each tomato with some of the garlic breadcrumbs and bake for an additional 5-7 minutes until the topping is browned and crisp.