Crispy Pork Loin with Kumquat Relish

Crispy Pork Loin with Kumquat Relish

Eating my way through Italy I was impressed with the integrity of the fresh ingredients and the love that these resilient people cook into every bite. It’s an Italian metaphysical wonder!

This dish is very easy, very tasty and demonstrates how successful the Italians are at utilizing simple ingredients and letting them shine.

Serves 4

1 3-pound pork loin, excess fat trimmed

¼ pound thinly sliced prosciutto

Kosher salt and freshly ground black pepper

¼ cup canola oil

1. Cut loin in half lengthwise and then again crosswise, to get four pieces of equal size. Season generously with salt and pepper. Unravel the prosciutto into long thin strips. Coil the prosciutto around the pork loin sections to cover completely.
2. Preheat the oven to 375 degrees. Place a large ovenproof sauté pan over medium heat, and coat with oil. When the oil gets hazy, lay the pork in the pan and sear, turning with tongs, until the prosciutto is crispy on all sides.
3. Pour off fat and transfer the pan to the oven. Roast for about 10 minutes, turning halfway through, until a meat thermometer inserted in the center registers 140 degrees.
4. Remove the pan from the oven and transfer pork to a cutting board. Let rest 10 minutes then cut into ¼ inch slices and spoon with Kumquat Relish (see back).

Kumquat Relish:

16 Kumquats, thinly sliced

Juice of one orange

1 jalapeno, stemmed and thinly sliced

¼ cup sugar

1. In a small saucepan cover the kumquats with cold water. Bring to a boil over high heat then remove from heat. When cool drain. Repeat the process twice more using fresh water each time.
2. Add the juice, jalapeno and sugar, and simmer over medium heat 3 to 5 minutes until kumquats are coated in a golden syrup. Remove from heat, and set aside to cool to room temperature.