Prosciutto-Wrapped Pork Tenderloin with Apple Potato Hash

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Prosciutto-Wrapped Pork Tenderloin with Apple Potato Hash with White Wine Dijon Gravy is a culinary journey that is sure to tantalize your taste buds that is both delicious and elegant. This recipe combines the rich, savory flavors of prosciutto, the tenderness of pork tenderloin, and the sweetness of apple potato hash, all tied together with a luscious dijon and white wine gravy. It’s a perfect dish for a special occasion or a delightful family dinner!

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Why Apple Pie & Sweet Tea with Pork Chops?

This Prosciutto-Wrapped Pork Tenderloin with Apple Potato Hash and White Wine Dijon Gravy is a culinary masterpiece that will elevate any dinner gathering. Enjoy the perfect balance of flavors and textures in every delightful bite!

Indulge in the exquisite flavors of this Prosciutto-Wrapped Pork Tenderloin with Apple Potato Hash and White Wine Gravy. With tips for a perfectly cooked tenderloin, suggested side dishes, and variation alternatives, this recipe is your ticket to a memorable dining experience. Enjoy the culinary adventure!

Unraveling the Mystery: Pork Loin vs. Pork Tenderloin

If you’ve ever found yourself standing in the meat aisle, perplexed by the array of pork cuts available, you’re not alone. Among the various options, pork loin and pork tenderloin often cause some confusion. While they share a similar name and both come from the same animal, these cuts differ significantly in taste, texture, and cooking methods.

Pork Loin: The Versatile Roast

Let’s start with the pork loin, a larger and broader cut that comes from the back of the pig. This section is known for its rich marbling, which contributes to a juicy and flavorful profile. Pork loin is often sold bone-in or boneless and can be further divided into chops.

When it comes to cooking, pork loin is a versatile cut. It can be roasted whole, creating a succulent centerpiece for a family dinner. The pork loin’s thickness makes it ideal for slow roasting or smoking, allowing the meat to absorb delightful smoky flavors while retaining its tenderness.

Pork Tenderloin: The Lean and Tender Delight

On the other hand, the pork tenderloin is a leaner and more slender cut. This muscle runs along the backbone and is recognized for its tenderness and mild flavor. Unlike the pork loin, the tenderloin is usually sold as a whole, long cylinder.

Pork tenderloin is an excellent choice for those seeking a leaner option. It’s quick to cook and adapts well to various cooking methods, including grilling, pan-searing, or even stir-frying. Due to its leanness, pork tenderloin benefits from marinades and rubs to enhance its flavor and maintain its moisture.

Choosing the Right Cut for Your Meal

In summary, the main distinction between pork loin and pork tenderloin lies in size, shape, and fat content. The pork loin is broader and richer, perfect for roasting, while the pork tenderloin is leaner and more tender, suited for quicker cooking methods.

Next time you’re at the butcher counter, armed with this knowledge, you’ll confidently choose the right cut for your culinary masterpiece. Whether you’re planning a slow-roasted Sunday dinner with pork loin or a speedy weeknight stir-fry with pork tenderloin, you’ll be savoring the flavors of these distinct cuts in no time.

What Can I Serve with Prosciutto-Wrapped Pork Tenderloin with Apple Potato Hash?

Here are some of my recipes and other suggestions for excellent side dishes of this Apple Pie Sweet Tea Pork Chops:

• Sautéed Vegetables: Sautéed green beans with garlic and almonds enrich and round out this dish.
• Roasted Vegetables: Seasoned with olive oil, salt, and pepper, roasted vegetables like Brussels sprouts with balsamic glaze or carrots with butter and herbs complement the dish.
• Garlic Mashed Potatoes: Creamy mashed potatoes with roasted garlic add a comforting element to the meal.

What Ingredients Are in Prosciutto-Wrapped Pork Tenderloin with Apple Potato Hash?

• Preheat your oven to 375°F (190°C).
• Sear: In a hot skillet, sear the prosciutto-wrapped pork tenderloin on all sides for 2-3 minutes until golden brown.
• Roast: Transfer the tenderloin to the preheated oven and roast for approximately 20-25 minutes or until the internal temperature reaches 145°F (63°C) for medium doneness.

Suggested Side Dishes:

1. Apple Potato Hash: Combine diced apples, potatoes, onions, and a touch of rosemary. Sauté until golden brown and tender.

White Wine Gravy:

1. Deglaze the Pan: After searing the pork, deglaze the skillet with white wine to capture all those flavorful bits.
2. Create a Roux: In the same pan, whisk together butter and flour to create a roux.
3. Add Broth and Wine: Gradually whisk in chicken or beef broth and white wine until the mixture thickens into a rich gravy.

How Is Prosciutto-Wrapped Pork Tenderloin with Apple Potato Hash Made?

Pork Tenderloin Marinade

1. Prepare the Marinade: Pour the apple juice in a container to use for marinating the tenderloin. Be sure it is deep enough so the juice can cover the tenderloin. Add in the onions, garlic, and sage.
2. Salt and pepper the tenderloin on all sides. Place it in the marinade.
3. Marinating the Tenderloin: Refigerate for 8 hour or overnight. If the apple juice does not fully cover the tenderloin, you will need to turn it after 4 hours. (See “Recipe Notes” for more tips).

Cooking the Tenderloin

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Pork Tenderloin: Season the pork tenderloins with salt and pepper. Sprinkle fresh sage on all sides. Wrap each tenderloin with slices of prosciutto slightly overlapping each piece, making sure to cover the entire surface. This not only adds a layerof flavor but also keeps the pork moist during cooking
3. Sear the Pork: In an oven-safe skillet, heat olive oil over medium-high heat. Sear the wrapped pork tenderloins on all sides until the prosciutto is golden brown.
4. Roast in the Oven: Transfer the skillet to the preheated oven and roast for about 20-25 minutes or until the internal temperature reaches 145°F (63°C) for medium doneness. Adjust the cooking time based on your desired level of doneness.
5. Let the Tenderloin Rest: Allow the temderloins to rest 5 minutes before slicing it. This will keep the juices inside so ensure the meat is succulent and moist.

Apple Potato Hash

1. Cook the Potatoes: In a separate skillet, heat the oilve oil over medium heat. Add the potatoes and season with salt and pepper. Sauté until they are tender and goldenbrown, about 5 minutes.
2. Add the Apples: In a separate skillet, heat the oilve oil over medium heat. Add the diced apples, onions, thyme, and half the parsley. Sauté until the apples are slightly tender, but not mushy, about 5 minutes.

White Wine Dijon Gravy

1. Make a Bouquet Garni: This is a bundle of aromatic herbs used to flavor dishes gravies, but are removed. Take the fresh parsley, bay leaf, and sage leaf and tie them togther using cooking twine. Conversly, you can use cheese cloth or a tea strainer. Set aside.
2. Make the Roux: In a medium saucepan over medium heat, add the olive oil and butter. Once heated add the onions and sauté until soft, about 3-5 minute. Slowly whisk in the flour to make the roux. Next, whisk in the dijon mustard and Worcestershire sauce.
3. Add the Liquids: Slowly pour in the white wine, little amounts at a time, whisking continually. This will prevent clumping. Once the wine has been completely incorporated, do the same with the chicken stock. Bring the gravie to a boil.
4. Add the Aromatics: Add in the bouquet garni you made earlier. Reduce teh heat to low and simmer for 10-15 minutes. Remove the bouqet garni once the simmerimg is complete.

Serving the Meal

1. Serve: Make a pile of the apple potato hash in the center of the plate. Drizzle some of the white wine dijon gravy around the hash on half of the plate. Slice the prosciutto-wrapped pork tenderloin and serve it on the bed of the apple potato hash. Place any side vegetable on the opposite side of the hash from the pork. Garnish with the remaining fresh parsley from step 2 of the hash.

Recipe Pro Tips

Pork Tenderloins: Typically, when you purchase pork tenderloin, they are in a vacuum sealed plastic package. There are usually 2 tenderloins in the package. This recipe should be enough to use both. The only variable would be how much proscuitto will be needed for both tenderloins. We usually go with 1/2 pound of thin sliced posciutto to accomodate both tenderloins.

Trimming. Before cooking, make sure to trim excess fat and silver skin from the pork tenderloin to enhance the tenderness of the meat.

Marinating. Marinate the pork tenderloin for at least 30 minutes to an hour in a mixture of olive oil, garlic, herbs, and your favorite spices. This enhances the flavor and juiciness of the meat.

If you have a meat flavor injector (looks like a giant suringe, or needle), you can inject some apple juice into the tenderloins to really enhance the flavor!

Instead of using a plasctic or glass container to marinate the tenderloins, I like to use a gallon sized zip-top bag with most of the air taken out. Simply place all the ingedient inside, seal it up, place it in a container to prevent it from leaking all over, and put it in the fridge. Easy-peasy!

Bring to Room Temp. Take the pork chops out of the fridge 1 hour before you start cooking. Allow the pork tenderloin to come to room temperature before cooking. This ensures more even cooking.

Use that Thermometer! Don’t guess. Use an instant read meat thermometer to ensure accurate doneness. The internal temperature of the pork should reach 145°F (63°C) for medium doneness.

Let it Rest! Allow the pork to rest for 5-10 minutes after removing it from the oven to allow the juices to redistribute.

What Are Some Variations of Prosciutto-Wrapped Pork Tenderloin with Apple Potato Hash?

Bacon-Wrapped: For an alternative twist, wrap the pork tenderloin in bacon instead of prosciutto.

Fruit Glaze: Brush the pork with a glaze made of apple jelly, Dijon mustard, and a splash of balsamic vinegar before roasting.

Herb-Crusted: Coat the prosciutto with a mixture of fresh herbs like thyme, rosemary, and sage for added aromatic flavors.

Apple Substitutions. I use Jonagold and Granny Smith apples for this recipe. If you cant find these, heres some suggestion to try. Jonagold: Jonathan (best option), Ambrosia, or Cameo. Granny Smith: Pink Lady (best option), Braeburn, or Golden Delicious.

This is a recipe you can play around with a bit. Try different apples to make the chuteny your own! But do your reasearch! Not all apples are good for cooking. Stick with Fuji and Honeycrisp, (sweet), Ambrosia, Jonagold, Golden Delicious (mid-range), and Granny Smith and Pink Lady (tart).

Use a Variety Of Apple. This is a recipe you can play around with a bit. Try different apples to make the chuteny your own! But do your reasearch! Not all apples are good for cooking. Stick with Fuji, Gala, and Honeycrisp, (sweet), Ambrosia, Jonagold, Golden Delicious (mid-range), and Granny Smith and Pink Lady (tart).

FAQ’s for Prosciutto-Wrapped Pork Tenderloin with Apple Potato Hash

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