Pork Tenderloin Wrapped in Prosciutto, Roasted with Apples
- 1 Pork Tenderloin
- 3 tbsp Dijon mustard
- 1 tsp pepper
- 10-15 sage leaves, or Basil also works
- 6-10 slices of prosciutto; enough to wrap the tenderloin
- 3 apples; Gala has great flavour
- 1 cup white wine; sweet wine works best; a Riesling
- ¼ cup extra virgin olive oil
- 2 tbsp maple syrup
- 1 tbsp Dijon or grainy mustard.
- Spread your tenderloin with the Dijon mustard, add the pepper
- Place the sage leaves on the top of the tenderloin
- Lay out the prosciutto, so it overlaps, and wrap the tenderloin, seal onto the bottom of the tenderloin, so seam is on bottom of pan.
- Peel and slice apples and place on the bottom of the roasting pan, place tenderloin onto apples, sage side up. Drizzle with ½ cup wine and extra virgin olive oil.
- Roast in oven at 375 degrees for 30 minutes, until the apples are tender and roast is golden in color.
- Remove the pork Tenderloin and place on platter and cover with foil to rest. Place roasting pan on burner and add remaining wine and mustard with the maple syrup and simmer for 2 minutes. The flavours will all come together as you deglaze the pan
- Slice the pork Tenderloin and serve with mashed sweet potato and the apples with savoury sauce.
*A great variation to this recipe is adding rum to deglaze with apples, add 3 whole cloves or star anise, it gives a great flavour with apples and the prosciutto.
Mashed Sweet Potatoes
- 2 Sweet potatoes or Yams
- 3 White potatoes
- Chicken stock
- 4 tbsp. extra virgin olive oil
- Boil the sweet potatoes and the white potatoes together, drain off the water.
- Mash with 4 tbsp olive oil, and chicken stock to the consistency you like, add salt and pepper to taste
- I like to whip the potatoes so they are light and fluffy, don’t worry the olive oil won’t make this dish greasy it incorporates into the food. It’s great and makes the flavours pop.