Pork Tenderloin Roast with Apples and Prunes
Pork roast with apples and prunes is a classic dish in the northern Italian tradition. It is usually served cold but I prefer it hot.
- 2 tablespoons butter
- 2 large Yellow Delicious apples, cored and slicedinch thick
- 1 tablespoon rosemary needles
- 1 clove garlic
- 4 slices Prosciutto di Parma
- 6 todried prunes, pitted and coarsely chopped
- 3 tablespoons Filippo Berio olive oil for Sauteing and Grilling
- Salt and pepper to taste
- One pork tenderloin weighing 1 1/4 pounds , butterflied
- 1/2 cup dry white wine
- Kitchen string
- Have ready 6 to 8 pieces of kitchen string laid across a meat mat.
- Preheat the oven to 350°F.
- Melt the butter in an ovenproof sauté pan and cook the apple slices over medium heat until they soften and begin to brown. Transfer to a dish.
- Mince the rosemary, garlic and prosciutto together. Mince the prunes then combine with the rosemary mixture. Stir in 2 tablespoons of the olive oil, salt and pepper.
- Spread the filling evenly over the pork.
- Roll the pork up tightly and tie with string. Salt and pepper the outside then heat the remaining tablespoon olive oil in the sauté pan and sear the pork on all sides.
- Bake in a preheated oven until an internal temperature of 155°F is reached. During the baking splash and brush the meat with wine.
- Remove roast from oven and allow to rest, tented, for 5 minutes. Remove string and discard. Cut meat into thick slices and serve with some of the pan juices and a couple apple slices.
This recipe was featured on Season 23 - Episode 2313.