Pork with parmesan-prosciutto crust

Pork with parmesan-prosciutto crust

Dimitris Skarmoutsos prepares perfect roasted pork with Horio Soft with Cow Butter and a parmesan-prosciutto mixture crust. Amazing recipe!



  1. Divide equally and spread prosciutto slices on two parchment papers.
  2. Transfer to two large baking trays.
  3. Mix herbs with panko, parmesan, and 3 tbsp Horio Mountain Regions olive oil in a bowl and season with salt and pepper.
  4. Spread panko and herbs mixture on prosciutto slices.
  5. Cover slices with a cooking film and press panko on prosciutto with a rolling pin.
  6. Freeze for 10 minutes.
  7. Preheat the oven to 220C.
  8. Cut meat in half and season with salt and pepper.
  9. Heat 1 tbsp Horio Soft with Cow Butter in a big pot. Add meat and cook over high heat until brown from all sides, for about 6 minutes.
  10. Transfer to a baking sheet and let cool.
  11. In the same pot, add 2 tbsp Horio soft with cow butter unsalted along with onions and cook over medium heat until soft, for 3 minutes. Add wine and simmer until syrupy, for 6 minutes.
  12. Then, add demi-glace and leave for 5 minutes. Finally, add 2 tbsp Horio Soft with Cow Butter.
  13. Carefully turn prosciutto over on a surface and remove parchment paper. Then, place prosciutto crust on the meat and remove the cooking film. Bake for 40 minutes.
  14. Let it rest for 20 minutes. Remove crust from meat and transfer to a baking sheet with panko facing up. Press to flatten and bake for 6-7 minutes, until crispy. Let cool and break into pieces.
  15. Heat sauce. Slice meat and serve with sauce and prosciutto.
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    225 gr finely sliced prosciutto 1 tbsp chopped thyme 1 tbsp chopped rosemary 1 1/2 tsp chopped sage 1/2 cup panko 1 cup grated parmesan 1/4 cup Horio Mountain Regions olive oil salt freshly ground pepper 1 2-kilos piece of pork 4 tbsp Horio Soft with Cow Butter 3/4 cup red wine 1 cup demi-glace

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