Are you looking for an exceptional and savory meal to impress your friends and family? Look no further than prosciutto wrapped pork tenderloin with peach chutney and asparagus. This tantalizing dish perfectly balances sweet, salty, and savory flavors, creating a culinary experience that will leave your taste buds craving more. The tenderloin is wrapped in prosciutto, giving it a crispy outer layer while keeping the inside juicy and succulent. The peach chutney adds a sweet and tangy element, while the asparagus provides a crisp and refreshing contrast. Get ready to embark on a culinary journey that will leave you and your loved ones satisfied and wanting more.
Here are our top 10 tried and tested recipes!
PROSCIUTTO WRAPPED PORK TENDERLOIN WITH A GRANNY SMITH APPLE GASTRIQUE AND CRIMINI MUSHROOM POTATO PUREE AND ROOT VEGETABLE MELANGE AND APPLE FRISEE SALAD WITH CARROT OIL
Steps:
- Slice the pork tenderloin into 12 (1-inch) pieces, and season with salt and pepper. Cut the prosciutto slices in 1/2, lengthwise, and wrap 1 slice around each piece of pork and secure with a toothpick. Heat 2 tablespoons of vegetable oil in a saute pan until hot. Add pork medallions and saute for 2 to3 minutes on each side until internal temperature registers 155 degrees F. Set aside.
- Gastrique: Heat a large, heavy pan over medium-high heat. Add sugar to the pan and cook until the sugar browns. Carefully add cider vinegar (it will steam a great deal, watch your hand). Add apple trimmings, juice, fresh thyme and stock. Let the sauce simmer until it reduces to 1 cup; skim any foam that rises to the top, then season with salt and pepper. You may need to add 1 teaspoon more vinegar at the end to add a little sparkle for taste. Swirl in butter until incorporated.
- Start potatoes in cold salted water, bring to a boil and turn the heat down to a low simmer. Allow the potatoes to cook until they are tender, drain well and puree. Saute the mushrooms in 1 tablespoon of butter until soft, add garlic, then season with salt and pepper. Add heavy cream and 1/4 cup butter to the mushroom mixture and bring to a boil. Puree the mixture in a blender until smooth. Fold into the potato puree and season with salt and pepper.
- Saute the leeks in butter, in a medium pan, until they are soft. Bring a pot of salted water to a boil. Add vegetables to the pot, 1 at a time, and cook until tender. Let them drain well and add all vegetables to the saute pan with the leeks, except the beets. Toss the vegetables in butter until heated through, and then season with salt and pepper and fresh herbs. Toss in beets just to heat.
- Toss all ingredients together in a medium bowl and let it sit for approximately 15 minutes.
- Combine all of the ingredients in a blender until smooth, then season with salt and pepper. Use as a garnish to decorate the plate.
PROSCIUTTO-WRAPPED PORK LOIN
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h20m
Yield 6 to 10 servings
Number Of Ingredients 18
Steps:
- Combine the parsley, sage, mustard and shallot in a mini food processor and pulse until coarsely chopped and combined. Add the olive oil and blend to form a paste. Season with salt and pepper.
- Season the pork loin with salt and rub the paste all over it. Lay the prosciutto slices on a piece of parchment paper, shingled in 2 overlapping rows to form a 12-inch square. Place the pork loin in the middle of the prosciutto square. Using the parchment to help you roll, roll the prosciutto up over the loin, pressing firmly to adhere the prosciutto to the loin. Continue to roll until the entire pork loin is tightly covered in prosciutto (the prosciutto should overlap itself). Refrigerate at least 1 hour, preferably overnight.
- In a small saucepan, bring the sugar, maple syrup, BBQ sauce, star anise, cinnamon stick, orange zest and jalapeño to a simmer. Let cool to room temperature, or overnight in the fridge.
- When you're ready to roast the pork, preheat the oven to 425 degrees F.
- Place the butter, garlic and rosemary in a large, ovenproof saute pan and heat over medium-low heat until the butter is melted, about 2 minutes. Lay the prosciutto-wrapped loin in the pan seam-side down. Roast until an instant-read thermometer inserted in the center of the loin reads 120 degrees F, 30 to 40 minutes.
- Brush the glaze on the loin and continue to roast to 135 degrees F for medium, 10 to 15 minutes more. Allow the meat to rest before slicing, then spoon the pan juices over the pork slices.
ASPARAGUS WRAPPED PROSCIUTTO
Provided by Food Network
Categories appetizer
Time P1DT18m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix all ingredients for dressing together and let it set overnight. Do not refrigerate.
- Marinate the asparagus in the dressing for 10 minutes.
- Wrap 2 to 3 asparagus with prosciutto.
- Serve on a bed of lettuce with tomato wedges, if using, and spoon dressing on top.
PORK TENDERLOIN WITH GRILLED PEACH-GINGER CHUTNEY
Fruit on the grill is a wonderful pleasure--the natural sugars caramelize as the juices are seared inside. Combined in a ginger sauce, grilled peaches are a fantastic condiment for pork.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat grill to high.
- Peel peaches (see Tip). Cut in half and remove the pits. Brush the cut sides with 2 teaspoons oil.
- Brush pork with the remaining 2 teaspoons oil; sprinkle with 1/4 teaspoon salt and pepper. Grill the pork, turning occasionally, until an instant-read thermometer inserted into the center registers 160 degrees F, 14 to 18 minutes.
- Meanwhile, place the peaches, cut-side down, on the grill rack. Grill, turning occasionally, until tender, 6 to 8 minutes. Transfer the pork and peaches to a cutting board. Let the peaches cool slightly while the pork rests.
- Whisk ginger, brown sugar, vinegar and the remaining 1/8 teaspoon salt in a medium bowl. Chop the peaches and add them to the ginger sauce; stir to combine. Slice the pork on the diagonal into 8 pieces. Serve topped with the peach chutney.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 6.5 g, Cholesterol 61.4 mg, Fat 8 g, Protein 21.9 g, SaturatedFat 1.8 g, Sodium 268.9 mg, Sugar 6.3 g
PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH CRISPY SAGE
Turn your weeknight dinner into a fancy affair with this easy pork tenderloin recipe.
Provided by hello angie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
- Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
- Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
- Slice tenderloin and serve with crispy sage leaves.
Nutrition Facts : Calories 293.8 calories, Carbohydrate 1.1 g, Cholesterol 86.3 mg, Fat 19.8 g, Protein 26 g, SaturatedFat 6.6 g, Sodium 900.3 mg
PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH CRISPY SAGE
Turn your weeknight dinner into a fancy affair with this easy pork tenderloin recipe.
Provided by helloooangie
Categories Pork Tenderloin
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
- Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
- Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
- Slice tenderloin and serve with crispy sage leaves.
Nutrition Facts : Calories 293.8 calories, Carbohydrate 1.1 g, Cholesterol 86.3 mg, Fat 19.8 g, Protein 26 g, SaturatedFat 6.6 g, Sodium 900.3 mg
PROSCIUTTO WRAPPED FRIED MOZZARELLA OVER GREENS W/ PEACH CHUTNEY
I did a quick search but didn't locate it, I think it was out of a Southern Living of Fine Living but it was 4 or more years ago. I love it. You can use a variety of chutneys, peach, black cherry, mango even a cranberry chutney. I see many of them right in my local store or Whole Foods carry's some unique brands as well. And many local farmers or markets also sell them. This combines a mix of arugula and romaine, tossed with a sweet vinaigrette, then topped with pan sauteed mozzarella wrapped in proscuitto then topped with a simple store bought chutney.
Provided by SarasotaCook
Categories Salad Dressings
Time 30m
Yield 6 Individual salads, 6 serving(s)
Number Of Ingredients 12
Steps:
- Dressing -- mix the balsamic, olive oil, honey, salt and pepper and set to the side.
- Salad -- toss your green is a large bowl.
- Mozzarella -- I like to freeze mine slightly as it makes it very easy to slice. Dredge each slice lightly in the bread crumbs and then wrap with the proscuitto. Make sure to cover it well and secure with a tooth pick.
- Cheese -- Just saute in a non stick skillet on medium with the olive oil until the proscuitto begins to brown up and the cheese begins to melt.
- Toss the salad with the dressing. Plate the salad and top each dish one of the cheese slices. Then top with a spoon of the chutney.
Nutrition Facts : Calories 155.8, Fat 12.5, SaturatedFat 4.2, Cholesterol 19.2, Sodium 243.8, Carbohydrate 5, Fiber 0.2, Sugar 1.5, Protein 6.1
PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH CRISPY SAGE
Turn your weeknight dinner into a fancy affair with this easy pork tenderloin recipe.
Provided by hello angie
Categories Pork Tenderloin
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
- Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
- Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
- Slice tenderloin and serve with crispy sage leaves.
Nutrition Facts : Calories 293.8 calories, Carbohydrate 1.1 g, Cholesterol 86.3 mg, Fat 19.8 g, Protein 26 g, SaturatedFat 6.6 g, Sodium 900.3 mg
PROSCIUTTO-WRAPPED PORK WITH SWEET POTATOES AND PEARS
Make and share this Prosciutto-Wrapped Pork With Sweet Potatoes and Pears recipe from Food.com.
Provided by dustygrl
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425º F. On a large rimmed baking sheet, toss the sweet potatoes, pears, oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for 15 minutes.
- Meanwhile, wrap the pork in the prosciutto, slightly overlapping the slices to cover the pork completely.
- Push the vegetables to the edges of the baking sheet, place the pork in the center, and drizzle the pork with the honey. Roast until the pork is cooked through and the sweet potatoes and pears are tender, 20 to 25 minutes. Let the pork rest for at least 5 minutes before slicing. Serve with the sweet potatoes and pears.
Nutrition Facts : Calories 179.7, Fat 6.9, SaturatedFat 0.9, Sodium 36.9, Carbohydrate 30.2, Fiber 4.5, Sugar 15.2, Protein 1.4
JUST PEACHY PORK TENDERLOIN
I had a pork tenderloin and ripe peaches that begged to be put together. The results proved irresistible! This fresh entree tastes like summer. -Julia Gosliga, Addison, Vermont
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.
Nutrition Facts : Calories 241 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
Tips:
- To ensure the pork tenderloin cooks evenly, use a meat thermometer to check the internal temperature. It should reach 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
- For a crispier prosciutto wrapping, cook the pork tenderloin in a hot oven for the first 15 minutes. This will help to render the fat and create a golden brown crust.
- If you don't have peach chutney on hand, you can substitute another type of chutney, such as apple or mango chutney. You can also make your own peach chutney using fresh peaches, sugar, vinegar, and spices.
- To save time, you can use pre-cooked asparagus spears. Simply reheat them in the oven or microwave before serving.
- This dish is best served immediately after cooking. However, you can also make it ahead of time and reheat it in the oven or microwave before serving.
Conclusion:
Prosciutto-Wrapped Pork Tenderloin with Peach Chutney and Asparagus is a delicious and elegant dish that is perfect for a special occasion. The tender pork, crispy prosciutto, and sweet and tangy peach chutney are a perfect combination. The asparagus adds a fresh and healthy touch to the dish. This recipe is sure to impress your guests.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love