Serves 6–8
This tender and juicy stuffed pork tenderloin is packed full of dried fruit, pistachios and herbs and wrapped in salty prosciutto. The dried fruit infuses sweet and tart flavors into a basic cut of thinly pounded pork, resulting in a stunning dish. Feel free to swap out the dried fruits out for your favorites, keeping a balance of sweet and sour varieties. Serve alongside a simple salad or on top of mashed potatoes.
½ cup panko breadcrumbs
¼ cup dried figs, roughly chopped
¼ cup golden raisins
¼ cup dried blueberries
¼ cup dried cranberries
¼ cup roughly chopped pistachios
2 garlic cloves, minced
1 shallot, minced
2 tablespoons maple syrup
1 teaspoon fresh rosemary, minced
6 fresh sage leaves, minced
Zest and juice of 1 lemon
Kosher salt and ground black pepper, to taste
2 pork tenderloins, about 2.5–3 pounds in total
10 slices prosciutto
Combine the breadcrumbs, dried fruit, pistachios, garlic, shallot, maple syrup, rosemary, sage, lemon zest, lemon juice and a pinch of salt and pepper in a medium bowl. Let the flavors meld while you prepare the tenderloins. Preheat the oven to 400°.
Butterfly each tenderloin by making an incision lengthwise, cutting about halfway through (make sure not to cut all the way through). Make more slices lengthwise if necessary, gently spreading the tenderloin open down the center. Take each tenderloin and spread flat between 2 sheets of plastic wrap. Pound with a meat tenderizer or rolling pin until they are roughly ½-inch thick throughout.
On a clean work surface, lay 5 pieces of prosciutto next to each other, overlapping slightly. Lay one tenderloin on top of the line of prosciutto. Season the exposed side of the tenderloin with salt and pepper.
Spoon half of the filling mixture on top of the seasoned tenderloin, pressing it to adhere to the meat. Begin rolling the tenderloin into a log, wrapping the prosciutto around the tenderloin. With baker’s twine, tie and secure the stuffed tenderloin and prosciutto in the wrapped/stuffed log shape. Transfer to a baking sheet, seam side up. Repeat with the second tenderloin.
Bake in the preheated oven for 20 to 25 minutes, or until the thickest part of the tenderloin reaches 145° using a digital probe. Let the tenderloins rest for 5 minutes before slicing and serving.
