Cantaloupe With Homemade Prosciutto – a delicious recipe with fresh rosemary, salt, cracked black pepper, olive oil, pork loin, cantaloupes. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine the rosemary, salt, pepper and olive oil and rub the mixture all over the pork loin.
2
Wrap in plastic and refrigerate overnight.
3
Start a charcoal grill.
4
When coals are very hot, place the pork on the grill and cook until browned on all sides, about 10 minutes.
5
Remove the pork from the grill and let the coals burn down for 10 minutes.
6
Return the pork to the grill, cover and let cook until it reaches an internal temperature of 150 to 160 degrees, about 3 hours.
7
If the pork is not done and the fire is out, finish cooking in the oven at 325 degrees.
8
Let cool.
9
Refrigerate until cold.
10
Trim the ends off of the pork and slice the roast as thin as possible.
11
To serve, arrange the cantaloupe slices on plates or a large platter and drape 1 slice of pork over each piece of melon.
867
kcal
Calories
51
g
Fat
3
g
Carbs
92
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/4 cup chopped fresh rosemary, 1 tablespoon salt, 1 1/2 tablespoons cracked black pepper, 2 teaspoons olive oil, and more.
Yes, Cantaloupe With Homemade Prosciutto falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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