If you think that pork wrapped in pork sounds like a good thing you should know that done this way…it’s a great thing.
The prosciutto wrapping gets crisp in the oven and the tenderloins turn out ultra moist with incredible flavor from the herbs. The sweet and citrusy apple chutney is the perfect partner.
Herbed Pork Tenderloins With Apple Chutney
2 pork tenderloins (2 to 3 pounds total)
1 tablespoon minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
12 slices prosciutto
Apple Chutney (recipe follows)
1. Preheat the oven to 450℉.
2. Place the tenderloins on a sheet pan and pat them dry with paper towels.
3. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl.
4. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If the tenderloins have a thinner “tail” at the end of it, fold underneath so the tenderloin is an even thickness throughout.
5. Wrap the tenderloins completely with a single layer of prosciutto.
6. Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees for medium rare and 145 degrees for medium.
7. Remove from oven, cover the tenderloins tightly with aluminum foil and let rest for 15 minutes. Slice diagonally in thick slices and serve warm with the Apple Chutney.
Serves 6 to 8
1 cup chopped onion
2 tablespoons minced fresh ginger
1 cup orange juice
¾ cup apple cider vinegar
1 cup light brown sugar
1 teaspoon whole mustard seeds
¼ teaspoon crushed red pepper flakes
1½ teaspoons kosher salt
6 Granny Smith apples, peeled, cored, and chopped
¾ cup raisins
1. Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan.
2. Add the apples and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 1 hour, stirring occasionally, until most of the liquid has evaporated.
3. Stir in the raisins and serve chutney warm, at room temperature, or cold.
Makes 5 Cups
Recipes from ‘Make It Ahead’ by Ina Garten
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