Stuffed Pork Tenderloin Wrapped with Prosciutto

8 11 2009
P1010163

Stuffed Pork Tenderloin Wrapped with Prosciutto

Pork is the perfect autumn dinner – it pairs well with seasonal herbs such as sage and thyme and it’s robust enough for cooler weather.  It’s also incredibly versatile and can be enjoyed as ham, bacon, chops, ground, pulled or roasted.  Tenderloins are available at any supermarket or butcher and are small enough to cook quickly. Unfortunately, they can also be a bit dry and boring. By stuffing it with a savoury mix of bread cubes, herbs, swiss chard, diced prosciutto and mozzarella, I’ve made a basic loin a little more interesting.  Wrapping it in prosciutto helps keep the meat moist and adds extra flavour.  Serve with orzo, rice, risotto or roasted potatoes.

To get the recipe, check out a recent article I wrote for Suite 101.com: Stuffed Pork Tenderloin Wrapped with Prosciutto.

Bon Appétit and Enjoy!

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