Prosciutto-Wrapped Pork with Apricot-Sage Stuffing and Bourbon-Mustard Glaze

WOW, the name alone gets my mouth watering! And paired with our Cauliflower, Pear and Fennel Soup and Roasted Brussels Sprouts and Parsnips side dish, what a meal it made! It’s a little time intensive and a bit tricky to wrap, but you’ll amaze yourself when you take the first bite.

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Initially I wanted to get one larger pork tenderloin, but it’s almost impossible to get just one from our grocery store, they always seem to come prepackaged with two. A one-pounder just didn’t seem like it was going to be enough for four of us (let alone 6-8 as the recipe describes), so we devised a way of overlapping the two, giving us nearly 2 pounds of meat. Well, let’s just say, there was a good bit leftover…

Since we did enlarge our portion of meat, we doubled the amount of glaze, a smart move. My only critique would be to perhaps include a pan sauce or gravy to spoon over the slices when plated.

Prosciutto makes a fantastic wrap, holding the bread stuffing in place and crisping up during roasting. If it’s a bit on the fatty side, the fat will melt away, revealing the stuffing underneath. A little cayenne in both the stuffing and the glaze balances the dish’s inherent sweetness.

Here’s a step-by-step visual before the written directions:

IMG_0414Gather your ingredients
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Sauté the onions and celery
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Toast the bread cubes
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Strain the apricots over a bowl, squeezing them to extract more liquid
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Whisk the broth and eggs, and pour over the bread mixture, toss well
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Shingle 2 rows of prosciutto to roughly make a 14×14-inch square
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Use your hands to lightly press the stuffing mixture into an even layer, leaving a border on top and bottom and on each side
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Position the pork across the center of the stuffing
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Lift the plastic to help wrap the prosciutto and stuffing around the pork, and continue to roll up like a sushi roll, encasing the pork with the stuffing and prosciutto
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Tuck in the ends of the prosciutto, then wrap the roll tightly in the plastic wrap, twisting the ends to tightly compress the roast
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Remove the plastic wrap from the pork and place the pork seam side down in the center of the rack

Prosciutto-Wrapped Pork with Apricot-Sage Stuffing and Bourbon-Mustard Glaze

  • Servings: 6-8
  • Difficulty: moderate
  • Print

Ingredients

For the stuffing

  • 10 oz. sourdough bread, cut into 1/2-inch cubes (about 8-1/2 cups)
  • 2 Tbs. bourbon
  • 4 oz. dried apricots, finely chopped (about 2/3 cup)
  • 1 Tbs. vegetable oil
  • 1 large sweet onion, cut into 1/2-inch dice (about 2-3/4 cups)
  • 1 medium celery rib with leaves, cut into 1/2-inch dice (about 3/4 cup)
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 2 Tbs. coarsely chopped fresh sage
  • 1 Tbs. fresh thyme leaves
  • 1 tsp. dry mustard
  • Kosher salt and freshly ground black pepper
  • 1/8 tsp. cayenne
  • 1-1/2 cups lower-salt chicken broth
  • 2 large eggs

For the pork

  • 1 pork tenderloin, trimmed (1 to 1 1/2 lb.)
  • Kosher salt and freshly ground black pepper
  • 16 thin slices prosciutto

For the glaze

  • 1 Tbs. reserved apricot soaking liquid (from above) or water
  • 3 Tbs. light brown sugar
  • 1 tsp. Dijon mustard
  • Pinch cayenne
  • Kosher salt and freshly ground black pepper

Directions

Make the stuffing

  1. Position a rack in the center of the oven and heat to 350°F. Arrange the bread in a single layer on a large rimmed baking sheet and toast until crisp, about 15 minutes. Cool to room temperature.
  2. In a small bowl, combine the bourbon with 2 Tbs. water. Add the apricots and soak until soft, about 20 minutes. Strain the apricots over a bowl, squeezing them to extract more liquid. Reserve any liquid—it won’t be much—to add to the glaze, and set the apricots aside.
  3. Heat the oil in a large skillet over medium heat. Add the onion and celery, and cook, stirring occasionally and adjusting the heat as necessary, until very soft but not browned, about 8 minutes. Transfer to a large bowl. Add the bread, apricots, parsley, sage, thyme, mustard, 1 tsp. salt, 1/4 tsp. pepper, and the cayenne.
  4. In a small bowl, whisk the broth and eggs, and pour over the bread mixture. Toss well, let sit for 5 minutes, and toss again. cover and chill for at least 30 minutes and up to 1 day.

Wrap the pork

  1. Pat the pork tenderloin dry and season well with salt and pepper.
  2. Lay some plastic wrap on a work surface so that it measures at least 20×20 inches; overlap a couple of pieces of plastic wrap as needed.
  3. Shingle 2 rows of prosciutto, using 6 to 8 slices for each row to make a 14×14-inch square.
  4. Spoon the stuffing mixture onto the prosciutto, then use your hands to lightly press it into an even layer, leaving a 1-1/2-inch border on top and bottom and a 1-inch border on each side. Position the pork across the center of the stuffing.
  5. Lift the plastic to help wrap the prosciutto and stuffing around the pork, and continue to roll up like a sushi roll, encasing the pork with the stuffing and prosciutto.
  6. Tuck in the ends of the prosciutto, then wrap the roll tightly in the plastic wrap, twisting the ends to tightly compress the roast. Tuck the ends under the roast to keep snug.
  7. Chill for at least 30 minutes and up to 1 day. Longer is better as it helps the stuffing to firm up.

Roast and glaze the pork

  1. Position a rack in the center of the oven and heat to 375°F. Set a rack in a roasting pan lined with parchment.
  2. In a small saucepan, combine the reserved apricot soaking liquid with the brown sugar and mustard over medium heat. Simmer, stirring occasionally, until smooth, about 2 minutes.
  3. Add the cayenne, and season to taste with salt and pepper. if too thick to brush easily, thin with a little water.
  4. Remove the plastic wrap from the pork and place the pork seam side down in the center of the rack. Roast, brushing the prosciutto with the glaze during the last 10 minutes of cooking, until cooked (135°F), 55 to 65 minutes.
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  5. Let rest for 15 minutes, then slice the roast with a very sharp knife into thick slices.
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http://www.lynnandruss.com

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