Speck Wrapped Pork Loin with Garlic Herb Butter

Speck Wrapped Pork Loin with Garlic Herb Butter

Have you ever tried speck?

It’s basically my new favorite charcuterie meat.

Speck is essentially smoked prosciutto.

So you get that tender salty meat, with a nice smoky flavor on the back end. It goes great with creamy goat cheese or mozzarella, roasted red peppers, and grilled bread.

It also goes GREAT wrapped around a giant pork loin & baked until crispy.

It’s like bacon-wrapped meat, but better, because it’s thinner and less fatty so it gets nice and crisp.

Sliced Speck Wrapped Pork Loin with Garlic Herb Butter

And how can you take it to an even better level?

Schmear some garlic herb butter on it.

Platter of Speck Wrapped Pork Loin with Garlic Herb Butter

The basic process for making a killer pork loin is as follows:

  1. First, get a nice sear on the meat. Pat the loin dry with paper towels and season well with salt and pepper. Then pan sear it over high heat until the loin has a nice golden color on all sides (this adds tons of flavor!)
  2. Let it rest for a sec, then slather with flavored butter. I used a mixture of butter flavored with salt, pepper, lemon zest, garlic, and basil.
  3. Wrap the whole thing in tons of speck. Wrapping the loin in the speck last helps trap the butter against the meat, encouraging it to soak in and flavor each bite. It also gets nice and golden and crispy while it bakes.
  4. Let it rest after it’s done baking. This helps the juices redistribute and absorb into the meat, so the juices don’t go spilling everywhere when you slice it.

Speck Wrapped Pork Loin with Garlic Herb Butter - perfect for company!

And that’s pretty much it!

When the loin is done, just slice it carefully into crosswise slices and make sure you get all those crispy pieces that might fall off when you cut it!

This meal goes great with simple sides like The World’s Easiest Garlic Mashed Potatoes, Kale Salad with Cranberries and Pepitas, or Pan Sauteed Mushrooms.

 

Print
Speck Wrapped Pork Loin with Garlic Herb Butter
Prep Time
15 mins
Cook Time
2 hr
Total Time
2 hr 15 mins
 
Servings: 8
Ingredients
  • 4 pound pork loin
  • Kosher salt and ground black pepper, for seasoning
  • Splash of grapeseed oil or other high-heat friendly oil
  • 1 stick unsalted butter, softened
  • 6 cloves garlic, pressed with a garlic press or finely minced
  • 2 heaping tablepsoons chopped fresh basil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • Zest of 1/2 lemon
  • 25 or so thin slices of speck (smoked prosciutto) (enough to cover the pork loin)
Instructions
  1. Pat the pork loin dry with paper towels, then season well on all sides with kosher salt and ground black pepper. 

  2. Add two tablespoons of oil to a large heavy pan (preferably cast iron) and warm over high heat. Add the pork loin to the pan and sear a few minutes on each side, turning as needed, until the pork develops a nice golden color on all sides and ends.

  3. Remove the pork loin from the pan and let it rest/cool while you prepare the herb butter.

  4. Preheat the oven to 375 degrees Fahrenheit.

  5. Put the softened butter in a small bowl, and use a fork to mash it together with the garlic, basil, salt, pepper, and lemon zest.

  6. When the pork has cooled enough so that you can comfortably touch it, place it on a roasting rack in a large roasting pan. Use your hands to rub the butter mixture all over the top of the pork loin. 

  7. Next, starting at one end of the pork loin and working your way to the other, lay the slices of speck across the pork, tucking any loose ends underneath the sides of the loin. Let the speck slices overlap slightly as you lay them across the pork. They will shrink when they crisp up, so you want the slices overlapping to avoid any weird gaps in the final product.

  8. Place the pork in the oven and roast for about an hour and a half, or until the center of the loin reaches 140 degrees Fahrenheit (use a ThermaPen or other instant read thermometer to check). 

  9. When the loin is done cooking, remove it from the oven and let it rest for 15 minutes before slicing and serving. The rest will allow the roast finish cooking and to allow the juices to redistribute.

  10. When the loin is done resting, slice it carefully into crosswise slices, taking care to serve the crispy speck pieces with each slice. 

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Baked Sweet Potato Wedges with Chipotle Aioli

Baked Sweet Potato Wedges with Chipotle Aioli

Who doesn’t crave sweet potato fries every now and then?

The salty-sweet combo gets me every time.

And they are especially delicious when served with aioli.

Classic aioli, pesto aioli, herbed garlic aioli, or my personal favorite, chipotle aioli.

Sweet Potato Wedges with Chipotle Aioli

Have you tried the slightly more tender (and easier to make) sweet potato wedges?

I mean, it doesn’t get much easier. You don’t even have to peel the sweet potatoes! Simply slice into wedges, drizzle with olive oil and season with salt and pepper, and bake for about 30 minutes.

Voila! You’ve got a giant plate of creamy golden wedges, just waiting for dipping.

For reals, don’t skip the sauce. It’s everything.

I lightened it up a little by using half Greek yogurt, half mayo, and kicked up the flavor by like 10 notches by stirring in canned chipotle peppers, lime, and fresh garlic.

It’s so good, you may find yourself using the fries as a glorified aioli scooper. (Hey, I won’t judge).

Easy Recipe for Baked Sweet Potato Wedges with Chipotle Aioli

 

Print
Baked Sweet Potato Fries with Chipotle Aioli
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 4
Ingredients
  • 2 extra large sweet potatoes, or 3 medium-large (enough to fill 1 baking sheet when cut up)
  • Generous drizzle of olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1/4 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 2 teaspoons minced canned chipotle peppers or more, to taste
  • Juice of 1/4 lime
  • 1 clove garlic, minced
Instructions
  1. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and set aside.

  2. Wash and scrub the sweet potatoes until they are clean. Pat them dry with paper towels. 

  3. Cut the sweet potatoes in half lengthwise, then cut each half into lengthwise wedges. If your sweet potatoes are extra long, cut them in half cross-wise first, before you slice into wedges. 

  4. Place the potato wedges on the parchment lined baking sheet. Drizzle generously with olive oil, and sprinkle with the salt and pepper. Toss with your hands to coat, and spread the wedges out evenly.

  5. Place the potatoes in the oven and bake for about 25-30 minutes, flipping halfway through, until the potatoes are browned and tender.

  6. As the potatoes bake, make the aioli dipping sauce by stirring together the Greek yogurt, mayonnaise, chipotle, lime juice, and garlic. Let rest in the refrigerator until the wedges are done. 

  7. When the potatoes are done, remove from the oven and let cool slightly. Serve right away with the chipotle aioli. 

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Baked Turkey Meatballs

Baked Turkey Meatball Recipe - easy & packed with fresh herbs!

Baked Turkey Meatball Recipe - easy & packed with fresh herbs!

What’s your favorite way to cook meatballs?

I was completely torn between baked & pan fried for awhile…. until I finally did a head to head test.

I made one batch of meatballs, and pan fried one half, and baked the other.

The result?

Much to my surprise, I actually preferred them baked!

While the pan fried meatballs did get a nice crispy exterior, they totally lost their round shape.

Plus, it was really annoying to try and rotate all the balls in the pan to try & get them crispy on all sides.

WAY too much work for just a little payoff.

The baked meatballs, however, were SO easy (like just put them in the oven & wait 20 minutes).

I brushed them with a little olive oil, so they were still nice & golden on the outside and retained their beautiful round shape.

MUCH more attractive when set out for appetizers or placed on top of a pile of spaghetti 🙂

Baked Turkey Meatball Recipe - Just brush with olive oil & pop in the oven for 20 minutes

Recently, I’ve really been digging TURKEY meatballs (instead of beef or pork).

They have a lighter texture, and I love how the cleaner taste of the turkey meat allows the other flavors in the meatballs to shine through (which is key, since I add tons of herbs to my meatball mixture).

But anyways, these turkey meatballs are super easy to make.

Just mix everything together with you hands in a large bowl, shape into meatballs, brush with olive oil, and bake for about 20 minutes.

THAT’S IT!

And while they bake, you can boil some pasta or set out some marinara for dipping.

Love easy dinners like this.

Baked Turkey Meatball Recipe - Serve over pasta or dip in marinara for an appetizer

 

Baked Turkey Meatball Recipe - easy & packed with fresh herbs!
Print
Baked Turkey Meatballs
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Servings: 16 meatballs
Ingredients
  • 20 oz ground turkey
  • 1/2 cup plain breadcrumbs
  • 1/4 cup grated Parmesan cheese, plus extra for garnish
  • 2 tablespoons minced fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup milk
  • 1/2 tablespoon tomato paste
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 large egg
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • olive oil, for cooking
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. 

  2. Meanwhile, add the ground turkey, breadcrumbs, Parmesan cheese, basil, parsley, milk, tomato paste, salt, pepper, egg, garlic, oregano, and red pepper flakes to a large mixing bowl. Mix together with your hands until well combined.

  3. Wash your hands very well with warm soapy water, then get out a rimmed baking sheet.

  4. Roll the meatballs into 1 1/2 inch balls (roughly 16 total), and place on the baking sheet. Brush with olive oil and bake in the oven for 20 minutes until lightly golden brown.

  5. When done, remove from the oven and enjoy! The meatballs are great on their own, or over spaghetti, or dipped in marinara as an appetizer. They even make wonderful meatball subs for lunch the next day.

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