Ingredients (serve 4)
A: Caramelised Onion
50g butter
2 onion, sliced
B: The meat
4 pork loin (150g-200g each)
3 tbsp salt
1.5 litre water
C: The crumb
6 slices white bread
1 shallot, minced
3/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
D: The savoury
2 tbsp parmesan cheese
2 tbsp chopped parsley
1/2 tsp fresh thyme
E: The coat
3 egg white
3 tbsp mustard
F: The foundation
3/4 cup plain flour
G: The extra
4-8 slices prosciutto
Cooking Directions
[Ingredients A] In a pan, heat up butter, over medium heat stir fry onion until golden brown, around 1.5 hour. Set aside.
[Ingredients B] In a container, brine the meat in salt and water for 30-60 minutes.
[Ingredients C] Cut the bread into small pieces (remove the side of the bread) and bake at 140 ºC for 30 minutes.
Pulse the bread in food processor until coarsely ground.
Add in the rest of ingredients C and bake at 120 ºC for another 10 minutes or until golden brown.
Add ingredients D into bread crumbs, transfer to a plate.
[Ingredients E] In a separate bowl, whisk together egg white and mustard, transfer to a plate.
[Ingredient F] In yet another separate plate, pour the flour.
[Using A, B and G] Place 1/4 portion of the onion on top of each slice of pork loin, then wrap the loin with 1-2 slices of prosciutto.
Coat the loin with plain flour, then dip it into the egg white mixture, and coat with breadcrumbs.
Bake in preheated oven at 220 ºC for 25 minutes
Credit: Adapted from American Test Kitchen recipe