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.

Serves 4


  • 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
  • Ingredients


  1. Directions 
  2. Have ready 6 to 8 pieces of kitchen string laid across a meat mat.
  3. Preheat the oven to 350°F.
  4. 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.
  5. 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.
  6. Spread the filling evenly over the pork.
  7. 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.
  8. Bake in a preheated oven until an internal temperature of 155°F is reached. During the baking splash and brush the meat with wine.
  9. 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.

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i love your show! i especially liked the recipes i saw on episode 2313 of 2013. i was looking on the site, and the dessert recipe (a muscarpone mousse of some sort, if i recall) is not on the site. it may not be your intention, but it is very easy for a watcher of the show or someone looking at your site to get the impression that the book included all the recipes from the show, so i went to amazon and bought the book. imagine my surprise–and disappointment–when not only the muscarpone recipe, but none of the other recipes from that show are in the book. it seems a bit misleading. it might be a good idea to make it clear on the site, and even on teh show when you are putting in a pitch for teh book, that the recipes do not correlate. i don’t mind downloading or printing things from the site, or buying hte book, but i really don’t want to do both. in fact, i prefer teh book, just for keeping recipes organized adn in one place. but if you can also get me the missing muscarpone recipe, that would be great! thank you.


I just saw your Episode 2313 which aired today October 5, 2013. I was able to get the recipe for the squash on your internet site but was unable to get the dessert recipe which encorporated marscapone, heavy cream and different fruits and Bali chocolates. I cannot find it on your site. Is there anyway I can get this recipe. It looks delicious.
I love your show and the recipes you cook.

Judy Tesnow

I just saw your show-Episode 2313. Every item you cooked looked fabulous. You prepared a dessert with marscapone, heavy cream, fruits, and chopped Bacci chocolates. I would love to make the dessert but was not able to find the recipe details on your website. Please let me know how I might get this recipe. Thank you!

chriss johnson

Where can I find the proportions for the marscapone, whipped cream, berries & Bacci recipe? It’s not in the recipe book & I haven’t located it on-line either…I would love to make it for a quickly approaching family event- help!

Terry Gustavson

would love the recipe for the Marscapone, whipped cream, berris and Bacci. I watched your show the other day and would love to make it for my luncheon next month.
Thank you so much.

mara tripp

Looking for your desert 2013 season 23 could you please show me where to find this show or clip on utube qant ro make


For those looking for the mascarpone dessert…go to the recipe section and type raspberry mascarpone click search and it comes up. It’s called Raspberry mascarpone budino pudding.

Amy Bauman

Every piece of this recipe fits, and I’ve made it a dozen times. Easy to remember, presents very well, and of course… delicious. I always make extra, because it *is* good cold!

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