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Pork Tenderloin Stuffed with Prosciutto, Apples, and Onions

Tender and succulent pork tenderloin with a salty, sweet, and earthy stuffing that will tantalize your tastebuds
Print Recipe
Prep Time: 15 days
Cook Time: 40 minutes
Total Time: 15 days 40 minutes
Course: Dinner, Main Course
Cuisine: Canadian
Keyword: apple and pork, apples, flavours of fall, pork tenderloin, roast pork
Servings: 4
Calories: 679kcal

Ingredients

  • 1 onion finely chopped
  • 1 clove garlic finely chopped
  • 15 ml butter
  • 1 pork tenderloin (about 1 kg/ 2 pounds)
  • Flour
  • 15 ml olive oil
  • 125 ml apple cider
  • 60 ml chicken broth
  • 15 ml thyme leaves
  • 3 - 4 slices prosciutto or serrano ham
  • 1 Cortland apple
  • Salt and pepper
  • 15 ml Dijon mustard

Instructions

  • Preheat the oven to 180 °C (350 °F).
  • Peel the apple and cut in half, remove the core. Cut one half of the apple into slices, and the other half into small chunks.
  • In an ovenproof skillet, brown the onions and garlic in the butter over medium heat for about 5 minutes. Add the chopped apple and cook for another 2-3 minutes. Add ½ of the thyme and season with salt and pepper. transfer to a bowl and allow to cool.
  • Butterfly the tenderloin: make a lengthwise slit about three-fourths of the way through then open the tenderloin so it lies flat. Flatten to ½ cm thickness.
    Lay the prosciutto atop the tenderloin. Spread the onion-apple mixture over the prosciutto, leaving a 1 cm border on all sides.
    Close and tie. Dust the meat with flour.
    Note: if you have extra onion/apple filling set aside. It can be added to the pan along with the sliced apples for the sauce.
  • Add the olive oil to the oven proof skillet and brown the tenderloins Season with salt and pepper.
  • Deglaze the pan with the apple cider over high heat. Add the chicken broth, the remaining thyme and sliced apples. Place in the oven to roast for about 20 minutes. Remove the meat and set aside to rest.
    Reduce the sauce over high heat for about 2 minutes. Whisk in the Dijon mustard. Adjust the seasoning. Untie and slice the meat, then drizzle with the sauce. Serve with roasted root vegetables.
  • Untie and slice the meat, then drizzle with the sauce. Serve with roasted root vegetables.

Nutrition

Calories: 679kcal | Carbohydrates: 13g | Protein: 95g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 307mg | Sodium: 400mg | Potassium: 1931mg | Fiber: 2g | Sugar: 9g | Vitamin A: 164IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 5mg
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