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Pork loin wrapped in Black Forest ham
Pork loin wrapped in Black Forest ham
Pork loin wrapped in Black Forest ham is a savory and indulgent dish. The ham adds a smoky flavor to the tender pork loin, creating a perfect combination. Potatoes and broccoli make great side dishes to complement the rich flavors of the pork and ham. It’s a well-rounded and satisfying meal that is sure to be a hit at the dinner table!
Ingredients
- 1.5 lbs pork loin
- 8 slices Black Forest ham
- 4 medium potatoes peeled and cut into chunks
- 1 head broccoli cut into florets
- Salt and pepper r to taste
- Olive oil
- Herbs or spices of your choice (such as thyme, rosemary, garlic powder)
Instructions
- Preheat your oven to 375°F (190°C).
- Season the pork loin with salt, pepper, and any herbs or spices you prefer.
- Wrap the pork loin with the slices of Black Forest ham, ensuring it is completely covered.
- Place the pork loin in a roasting pan and drizzle with a little olive oil.
- Arrange the potato chunks around the pork loin in the pan.
- Roast in the preheated oven for about 45-60 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- While the pork is roasting, steam or boil the broccoli until tender.
- Once the pork is cooked, remove it from the oven and let it rest for a few minutes before slicing.
- Serve the sliced pork loin with the roasted potatoes and steamed broccoli on the side.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
The cooking time for this dish is approximately 45-60 minutes in a preheated oven at 375°F (190°C). It’s important to ensure that the pork loin reaches an internal temperature of 145°F (63°C) before serving.
Nutrition
Calories: 500kcal (25%)Carbohydrates: 49g (16%)Protein: 57g (114%)Fat: 9g (14%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 137mg (46%)Sodium: 726mg (32%)Potassium: 2173mg (62%)Fiber: 9g (38%)Sugar: 6g (7%)Vitamin A: 951IU (19%)Vitamin C: 178mg (216%)Calcium: 106mg (11%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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