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
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.
- 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!