This Pork Tenderloin Recipe is the real deal.
Since discovering this amazing recipe in Ina Garten’s (Barefoot Contessa) Make it Ahead Cookbook, I have made it close to a dozen times. It’s perfect for dinner parties, fall dinners, and just when you need a good make-ahead family meal. Each and every time I make it, I am simply amazing by how good it is and I am pretty sure you will be too! It is served with an apply chutney, which is not to be missed. Trust me when I tell you that you won’t believe the jaw dropping flavor combination of the prosciutto, herbs, pork and apples. It’s simply phenomenal!
Salty. Sweet. Savory. Spice.
This recipes brings all the flavor players to the table – salty, savory, sweet & spicy. Savory herbs like thyme & rosemary season the pork. Then it is wrapped in a delicate, salty pieces of prosciutto. It is then served with an apple chutney that simultaneously brings sweet & spicy into play.
Here’s how it’s done
Simply lay out some plastic wrap. Then lay out butchers twine every few inches and one long ways, across and double the length. Then lay out the prosciutto, overlapping the pieces to make a “sheet” of prosciutto. Place the seasoned pork tenderloin on the prosciutto sheet, roll and tie, using the plastic wrap to help you make it around and even. Refrigerate until ready for baking. That’s it! The recipe is below.
Pork & Apples are the Perfect Pair
A True Make Ahead Recipe
After the pork roasts are prepared, you can either cook right away or, if making ahead, simply wrap each tenderloin in plastic and tuck them away in the fridge. They will stay just fine for at least one day, and I have pushed it to two day with no problems. When ready to cook, simply bring down to room temp (or close to it) and bake until the center reads 140 on a digital read thermometer. (I use an internal probe so I can monitor the temperature and cook it perfectly. I highly recommend you get one, if you don’t already have one.)
You Must Make the Apple Chutney
This recipe for Apple Chutney is full of sweet and spice and everything nice! Perfect to serve with a sharp cheddar cheese or a fall pork roast.
Get the Recipe
We are all accustomed to seeing pork chops served with apple sauce. They are a natural fit. This dish takes that pairing to an entirely new level. This apple chutney is an elevated version of traditional apple sauce and it is incredible. It is NOT to be skipped.
The Apple Chutney can be prepared 2-3 days in advance and stored in the fridge. Simply reheat gently to take the chill off when ready to serve.
NOTE: This chutney recipe makes about 2.5 pint size mason jars. It stores well in the refrigerator for easily a couple of days and also freezes well.
Pro Tips:
- Use a sharp knife, preferably a filet or boning knife, to slice the cooked pork on a diagonal in 1 inch – 1.5 inch slices. Arrange artfully on a platter.
- Make sure you let it rest after coming out of the oven! Which is why temperature is important.
- To ensure the perfect cook, use a probe thermometer, like The DOT!
- The chutney should not be served super hot but rather warm or room temperature.
Become a better cook.
The DOT is a simple to use in-oven thermometer and is a necessary tool for any cook who cares about perfect temps!
Learn More
Love Pork Tenderloin? Check out this amazing Cider Roasted Pork Tenderloin recipe! It’s full of flavor and SO easy!
Prosciutto Wrapped Pork Tenderloins with Apple Chutney
This recipe has it all- Salty prosciutto, savory herbs, sweet apples and spicy ginger. The flavor combinations are astonishing and a real show stopper.
5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 15 minutes mins
Resting Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine International
Servings 4
Ingredients
- 2 pork tenderloins 2½ to 3 pounds total
- 1 tablespoon minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
- Good olive oil
- 10 to 12 slices Prosciutto
- Apple Chutney see recipe
Apple Chutney
- 1 cup chopped yellow onion
- 2 tablespoons minced or grated fresh ginger
- 1 cup freshly squeezed orange juice 4 oranges
- ¾ cup apple cider vinegar
- 1 cup light brown sugar, lightly packed
- 1 teaspoon 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 raisins
Instructions
Preheat the oven to 450 degrees.
Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner “tail,” fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the “tail” in place.
Roast for 20 to 25 minutes, until an instant-read thermometer, or a leave in probe thermometer, reads 137 degrees. Cover the tenderloins tightly with aluminum foil and allow to rest. They will continue to cook while resting to reach 140+ degrees. Slice diagonally in thick slices and serve warm with the Apple Chutney.
Apple Chutney
Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan. Add the apples, adding them as you chop to keep them from turning brown. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 50 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. Stir in the raisins and serve warm, at room temperature, or cold.
