Prosciutto-Wrapped Pork Tenderloin, Peach Chutney and Asparagus Recipe

Prosciutto-Wrapped Pork Tenderloin with Peach Chutney and Asparagus

• Difficulty: Easy
• Servings: 4 servings
• Nutritional Information per Serving (1 of 4):
• Calories: 382
• Total Fat: 19 g
• Saturated Fat: 5 g
• Carbohydrates: 17 g
• Dietary Fiber: 4 g
• Sugar: 13 g
• Protein: 29 g
• Cholesterol: 85 mg
• Sodium: 739 mg
• Total Time: 1 hour
• Active Time: 1 hour

Ingredients

Pork Tenderloin:

• Kosher salt
• 1-pound pork tenderloin
• 4 thin slices prosciutto
• Olive oil

Peach Chutney:

• 2 slices pancetta, diced (each about 1/4 inch thick)
• 1/2 shallot, minced
• Kosher salt
• 1/4 cup bourbon
• 2 tablespoons brown sugar
• 2 tablespoons rice wine vinegar
• 1 tablespoon whole-grain mustard
• 2 peaches, peeled, pitted, and cut into 1/2-inch cubes
• 1 cinnamon stick
• Bundle of thyme

Asparagus:

• Olive oil, as needed
• 1 bunch asparagus, trimmed

Special Equipment:

• Toothpicks

Instructions:

1. Prepare the pork: Fire up your oven to 400F (200C) and get ready for a flavor-packed dish that'll impress! Season the 1-pound pork tenderloin generously with kosher salt. Wrap it snugly with 4 thin slices of prosciutto, securing with toothpicks. Heat olive oil in a large saut pan over high heat, then sear the pork on all sides until golden and irresistible. Transfer to a quarter sheet pan and roast for 8-10 minutes, flipping halfway. Save that flavorful pan with drippingsyou'll need it next!
2. Make the peach chutney: In the same saut pan over medium heat, add diced pancetta to render its rich fat. Toss in minced shallot with a pinch of salt; saut until soft and aromatic, about 6 minutes. Deglaze with 1/4 cup bourbon, then stir in 2 tablespoons brown sugar, 2 tablespoons rice wine vinegar, 1 tablespoon whole-grain mustard, cubed peaches, cinnamon stick, thyme bundle, and more salt. Bring to a boil, simmer for 10 minutes, stirring until the peaches transform into a glossy, irresistible chutney. Discard the cinnamon and thyme, and blend smooth with an immersion blender for extra allure.
3. Cook the asparagus: Back in the pan, add olive oil if needed. Saut the trimmed asparagus bunch until crisp-tender and vibrantpure perfection!
4. Serve: Slice the juicy pork diagonally and arrange alongside the warm peach chutney and sauted asparagus. This easy, elegant meal bursts with sweet-savory magicyour guests will rave!