Ingredients

6 tablespoons Olive Oil [divided]

1 Apple [Gala or Honeycrisp, peeled, cored, finely diced]

1/2 cup Onion [minced]

1 teaspoon Garlic [minced]

1/4 cup Sage [finely chopped]

1/2 teaspoon Salt

1/4 teaspoon Pepper

1 1/4 pound Pork Loin

2 slices Prosciutto {sliced thin]

3 Garlic Clove [thinly sliced]

16 ounces Baby Spinach

1/2 Lemon [juice of]

Preparation

  1. Preheat 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.

  2. Butterfly 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.)

  3. Season 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.)

  4. In 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.

  5. Place 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.

  6. Meanwhile, 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.

  7. Slice pork and serve with spinach