Prosciutto and Apple Stuffed Pork Tenderloin
- 1, 1-2 lb pork tenderloin
- 4 Tblsp rosemary olive oil, divided
- 1 clove Garlic, minced
- 5-6 slices prosciutto
- 2 apples, one sliced thinly, and one chopped
- Salt and pepper
- 1 fennel bulb, chopped
- 1 parsnip, chopped
- 1 white onion, chopped
- 2 Tblsp Red Apple Balsamic
- Using a sharp knife make a slit in the centre on the tenderloin, lengthwise, but not right through to the other side. Spread the meat flat. Cover the meat with plastic wrap and using a meat mallet (or a rolling pin), beat the meat so it’s about ½ inch thick, being careful not to tear holes in it.
- In a small bowl mix 2 Tblsp rosemary olive oil with the minced garlic and rub onto the meat (the inside of the meat only.
- Cover the meat with the prosciutto slices and then with the Apple slices. Carefully roll the meat with the prosciutto and apple inside and secure with butchers twine. Rub the outside of the pork loin with 1 Tblsp of the remaining rosemary oil. Sprinkle with salt and pepper.
- Preheat the oven to 375 degrees F.
- In a large bowl toss together the chopped apple, fennel, onion and parsnip with the remaining 1 Tblsp olive oil and the 2 Tblsp Red Apple Balsamic. Add salt and pepper, and spread out in an oven proof baking dish. Carefully place the meat on top of the veggie mixture and cover with tin foil. Bake for 20-25 minutes. Remove the tin foil cover and bake another 15-20 minutes.
- Let the meat rest for 7-10 minutes and carefully slice using a sharp knife. Serve on top of veggies. Drizzle any juices from the pan on to the pork loin slices.