This is one of those recipes that I clipped and put in my folder of recipes that I need to try. I’ve experimented with lots of different stuffed meat recipes and let’s just say that I am usually a bit challenged by them. For one, I am not a whiz with kitchen twine. My wrapping is anything but pretty. Secondly, I always tend to overstuff the meat. And third, to ensure the meat is cooked, my careful efforts sometimes result in a disappointing piece of dry stuffed meat. Well, this recipe was a turning point for me. I made it on a weeknight, but it is definitely delicious and elegant enough for guests or a special occasion. The pork stayed moist and the stuffing method was ingenious: laying prosciutto over two tenderloins then filling it with a delicious stuffing and rolling one over the other. Furthermore, the mushroom sauce added a more complex flavor and seemed to boost the tenderness and moisture of the pork. This is a keeper!
Adapted from Bon Appetit, January 2003.
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Prosciutto-Stuffed Pork Tenderloin with Mushroom Sauce
Purchase pre-sliced mushrooms to speed along your prep time.
Ingredients:
- pork tenderloin - 2 one-pound tenderloins
- prosciutto - 8 thin slices (approx. 8x2 inches)
- almond meal or flour - 1/2 cup
- fresh rosemary - 2 tsp, chopped, plus 1-2 sprigs
- fresh thyme leaves - 2 tsp, chopped
- extra virgin olive oil - 2 Tbsp
- sea salt - 1 tsp
- freshly ground black pepper - 1 tsp
- Sauce
- fresh mushrooms - 3/4 pound, sliced
- garlic cloves - 1-2, minced
- chicken stock - 2 cups
- good quality balsamic vinegar - 1 Tbsp
- arrowroot powder (optional) - 1 Tbsp
Preparation:
- Place the tenderloins side-by-side on a flat work surface. Arrange the tenderloins so that the narrow end of one loin is against the wide end of the other.
- Place prosciutto slices crosswise over tenderloins, slightly overlapping the edges so that none of the tenderloin is exposed. Long ends of prosciutto will hang over pork on both sides.
- In a small bowl, make the stuffing by combining almond meal (or flour), rosemary, and thyme. Add one Tbsp olive oil and stir to combine.
- Spoon stuffing on half of the prosciutto that covers the entire length of one of the tenderloins. Fold the other half of the prosciutto over the stuffing to form a pocket, then arrange the second pork tenderloin on top.
- Tie tenderloins together in 5-6 evenly spaced places. The pork tenderloins will now look like a stuffed pork roast.
- Sprinkle roast with salt and pepper. Tuck 1-2 sprigs of rosemary under the twine.
- Preheat oven to 350ºF.
- Warm 1 Tbsp olive oil in a large heat-proof skillet (cast iron is perfect) over medium-high heat. Use tongs to brown roast on all sides, about 7 minutes total.
- Carefully transfer the skillet to the oven (handle will be hot) and roast, uncovered, for about 35 minutes, or until the pork reaches 145ºF.
- Use tongs to transfer pork to a cutting board. Tent loosely with foil and let rest for 10 minutes.
- While pork rests, place skillet with pork juices on the stovetop over medium heat. Add mushrooms and garlic. Saute until mushrooms begin to brown, about 5 minutes. Add chicken stock and vinegar. Bring to a boil, then reduce mixture until it thickens slightly, about 12 minutes. Add arrowroot powder, if desired, and stir until thickened. Season with salt and pepper.
- Cut roast crosswise, removing string as you go, and transfer to serving platter. Spoon mushroom sauce over roast and garnish with additional rosemary, if desired.
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