Ina Garten’s Pork Tenderloin is my favorite fall pork recipe.
This pork tenderloin recipe is seasoned with savory herbs like thyme & rosemary and then wrapped in a salty prosciutto and then, simply baked. Right there, it’s a winning combination. But there is so much more to come!
This already perfect pork is then served with a sweet and spicy apply chutney that, at first, seems like a strange combination. But this recipe came from the queen herself, Mrs. Ina Garten and I can confirm beyond all certainty, that the Apply Chutney should not be skipped. Until you try it, you won’t understand the jaw dropping flavors in this combination or the prosciutto, herbs, pork and apples. It’s incredible.
I have made this meal over half a dozen times and each and every time, it is simply outstanding. It amazes me time and time again. I think it is one of Ina Garten’s best recipes, and certainly one of my favorite.
The most difficult part of this recipe is wrapping the prosciutto around the tenderloins, but after trying to get them perfectly even in the beginning, I learned soon that a rustic approach does the job just fine. It’s okay if some pieces overlap – just get it around the best you can.
After the tenderloins are prepared, you can either cook right away or, if making ahead, wrap them in plastic and tuck them away in the fridge. They will stay just fine for at least one day, and I have pushed dit to two with no problems.
Time to make the Apple Chutney! (Don’t skip this step.)
We are all accustomed to seeing pork chops served with apple sauce. They are a natural fit. This dish takes that whole 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.
NOTE: This chutney recipe makes about 2.5 pint size mason jars. It stores well in the refrigerator for a couple of weeks and also freezes well.
I will be making this Prosciutto wrapped Pork Tenderloin with Apple Chutney recipe for the rest of my life. #Truestory.
- If you are preparing this meal in advance, take the prosciutto wrapped pork out of the fridge for about 30 minutes before cooking to take the hard chill off of it. Then follow the cooking instructions as normal.
- Before serving, warm the chutney slightly in a non-stick sauce pan. It should not be hot, just slightly warm or or room temperature.
- Use a sharp knife, preferably a filet or boning knife, to slice on a diagonal in 1 inch – 1.5 inch slices. Arrange artfully on a platter.
- Use a reliable thermometer, like The DOT!
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!