Prep Time: 30 minutes
Cooking Time: 15 minutes
Special Tools: boning knife, butcher’s twine (optional)
Feeds: 4
2 pc. whole pork tenderloin
8 slices prosciutto
1 tbsp. butter
2 Fuji apples
1 cup dried Mission figs
2 tbsp. fresh sage
2 tbsp. brown sugar
1 tbsp. apple cider vinegar
Salt and pepper to taste
2 tbsp. canola oil
-Peel the apples and chop into small dice.
-Chop the figs into small dice.
-Heat a pan to medium heat.
-Place the butter in the pan.
-Add the apples and sauté one minute.
-Add the figs and continue to sauté.
-Add the brown sugar, followed by the vinegar.
-Saute until the sugar is dissolved and the apples have caramelized slightly.
-Add the sage, season and stir to combine.
-Remove from the heat and place flat on a plate to cool quickly, refrigerate if necessary.
-Meanwhile, while waiting for it to cool we can prepare the tenderloins.
-Start by removing any silver skin and any excess fat.
-Then, you have two options: the first option is to butterfly the loin lengthwise. This involves slitting the loin in half lengthwise, but keep it intact, then slitting it open again to create an even 1/2 inch thick flat loin. This method requires a fair amount of knife skills and the ability to truss the loin once stuffed.
-The other option is to use your thin boning knife to insert it into the centre of the tenderloin from one end and give it a twist to create a pocket for stuffing and then repeat on the other end.
-This is my preferred method because it is a fair amount easier to do and requires less work tying the loin up afterwards.
-Either way you choose to do it you now need to stuff the loin.
-If using the first method lay half the stuffing throughout the centre of the flat loin and roll it over to pack in all of the stuffing.
-If using the second method you will need to slowly push the stuffing into each end of the pork loin, using your thumb to work it into the centre from both ends.
-Season the pork tenderloins with salt and pepper on all sides.
-Once the pork is stuffed it’s time to wrap the pork with the prosciutto.
-Lay three slices of prosciutto side by side lengthwise and then place the loin on one end.
-Roll the prosciutto slices around the pork, packing it tight.
-You can either truss the pork with the butchers twine (look for a demo video online if you need help, and I highly recommend it if you used the first stuffing method.) or you can wrap the pork in plastic wrap very tightly, setting it aside in the fridge for 15-30 minutes to help the prosciutto to adhere to the pork.
-Once ready, preheat the oven to 400F.
-Preheat a pan to medium high heat.
-Place the oil in the pan and then add the pork.
-Sear on all sides and then place in the oven to cook until medium well, about 10-12 minutes.
-Once cooked, remove from the heat, allow to cool and rest 4-5 minutes and then slice.
-We served this with some roasted potatoes, butternut squash and some brussel sprouts, but choose your favourite accompaniments.

 

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