Cantaloupe With Homemade Prosciutto
- Total Time
- About 4 hours, plus overnight refrigeration
- Rating
- Comments
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Ingredients
- ¼cup chopped fresh rosemary
- 1tablespoon salt
- 1½tablespoons cracked black pepper
- 2teaspoons olive oil
- 3pounds boned pork loin
- 4ripe cantaloupes, halved, seeded, cut into 1-inch-thick wedges and peeled
Nutritional analysis per serving (16 servings)
226 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 18 grams protein; 503 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the rosemary, salt, pepper and olive oil and rub the mixture all over the pork loin. Wrap in plastic and refrigerate overnight.
- Step 2
Start a charcoal grill. When coals are very hot, place the pork on the grill and cook until browned on all sides, about 10 minutes. Remove the pork from the grill and let the coals burn down for 10 minutes. Return the pork to the grill, cover and let cook until it reaches an internal temperature of 150 to 160 degrees, about 3 hours. If the pork is not done and the fire is out, finish cooking in the oven at 325 degrees. Let cool. Refrigerate until cold.
- Step 3
Trim the ends off of the pork and slice the roast as thin as possible. To serve, arrange the cantaloupe slices on plates or a large platter and drape 1 slice of pork over each piece of melon.
Private Notes
Comments
Where's the prosciutto?