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Prosciutto Wrapped Stuffed Pork Tenderloin

The temperature has dropped, Thanksgiving is right around the corner, and it’s time to start thinking about the comfort food we crave this time of year. This pork tenderloin is stuffed full of fall flavors such as apples, dates, and cinnamon. Wrapped in prosciutto, the meat gets extra crispy in the oven and tender in the middle. It’s so good, you may want to forgo the turkey and have this as the centerpiece of your Thanksgiving dinner.

Ingredients:

  • 4 Tbsp butter (softened)
  • 1 shallot (thinly sliced)
  • Kosher salt
  • Pepper
  • 1 large apple (thinly sliced)
  • 6 dates (seeded and chopped)
  • 1 Tbsp brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1 pork tenderloin (3 to 4 lbs)
  • 2 Tbsp minced herbs (sage, rosemary, thyme)
  • 2 Tbsp whole grain mustard
  • 1 Tbsp Dijion mustard
  • 4 oz prosciutto

Directions

1. Heat oven to 425F. In a medium saucepan, melt 2 Tbsp of the butter and saute the shallots with a dash of salt and pepper until soft. Add the apples and dates with another dash of salt and pepper. Continue to cook until caramelized. Sprinkle in the brown sugar, cinnamon, and cardamom and cook one more minute.

2. Butterfly the pork tenderloin by cutting down the middle on one side of the meat until it opens like a book. Be careful to not cut all the way through. Evenly distribute the apple mixture inside the pork and close tightly. Liberally salt and pepper the meat on all sides.

3. In a bowl, mix together the remaining 2 Tbsp of butter, minced herbs, and both types of mustard. Spread evenly on all sides of the tenderloin, being careful not to let the apple mixture spill out. Place the tenderloin on a baking sheet lined with parchment paper. Take each slice of prosciutto and wrap the tenderloin, letting the prosciutto act as a “tie” to secure the apple stuffing. Roast in the oven for 15 to 20 minutes or until pork is cooked through. Cover in foil and let rest for at least 10 minutes. Slice and serve.

Andrea LeTard is a personal chef, cooking instructor, and creator of Andrea’s Cooktales, a recipe website and video series where there’s a story behind every recipe. Her recipes are what she calls “next-generation southern” – fun and fundamentally southern with a modern twist using fine, fresh, and unexpected ingredients. She is a regular contributor on Local Memphis Live, her recipes have been featured on The Today Show, and she was chosen as a Top 100 contestant on MasterChef Season 6. Follow Andrea on Facebook, Instagram, and Twitter or read her blog and watch her video series at http://www.andreascooktales.com.

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