However, we’re now in the heart of the winter season and our grill is buried by several feet of snow. So when I was in the mood for some pork for dinner one night, I searched high and low for a delicious pork recipe I could pop into the oven. And that’s when I pulled out my new Barefoot Contessa cookbook and found her recipe for pork tenderloin rubbed with an herby mix of goodness and wrapped in a crispy prosciutto blanket. Serve it alongside this sweet side of homemade apple chutney and you have a heavenly meal perfect for these cold winter nights.
Sound good? It absolutely, positively is.
PROSCIUTTO-WRAPPED PORK TENDERLOIN
2 pork tenderloins (about 2½ pounds)
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, chopped
Kosher salt and pepper
10-12 slices prosciutto
Apple chutney (makes about 5 cups):
1 cup yellow onion, chopped
2 tablespoons minced or grated fresh ginger
1 cup orange juice
¾ cup apple cider vinegar
1 cup light brown sugar, lightly packed
1 teaspoon yellow whole mustard seeds
¼ teaspoon crushed red pepper flakes
1½ teaspoons kosher salt
6 Granny Smith apples (peeled, cored, and ½-inch diced)
¾ cup golden raisins
- Preheat the oven to 450°F.
- Place the tenderloins on a baking sheet and pat them dry with paper towels.
- Combine the rosemary, thyme, 1 tablespoon of salt, and 1 teaspoon of pepper in a bowl. Rub the tenderloins with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture, covering the entire surface.
- Wrap the tenderloins with a single layer of prosciutto so that it’s completely covered (you can tuck the prosciutto under the tenderloins). Tie the tenderloins with several pieces of kitchen string to hold the prosciutto in place.
- Roast for 20 to 25 minutes, until a meat thermometer inserted in the middle of the end of the tenderloin reads 140° for medium rare and 145° for medium.
- Cover the tenderloins tightly with aluminum foil and allow them to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve with apple chutney.
- To make the apple chutney, combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a saucepan. Add the apples to the pan as you’re cutting them (to avoid them from browning too quickly), and bring the mixture to a boil over medium-high heat. Simmer for 50 minutes to one hour, stirring occasionally until most of the liquid has evaporated. Stir in the raisins and serve warm or at room temperature. (Please note: You can make the chutney ahead of time and store in the fridge for up to two weeks.)