Apple Roasted Pork Tenderloin

These fall chilly days you want to make something hearty for the family, if not just for you.  Trying to come up with something that would be extrodinary also combined with what was in the freezer I had to go with pork tenderloins.  As my friend Michelle Fabio, a blogger at Bleeding Espresso, says, “pork is king” in Italy.  So too in our home.

Livestrong.com describes the nutritional benefits of a 3 oz. serving size.

The marinade for the tenderloins is scrumptious and as it roasts, the house smells amazing.  This is exceptionally easy and quick.

Apple Roasted Pork Tenderloin

• 2 pork tenderloins, rinsed and patted dry
• 1 package of Columbus pre-packaged prosciutto
• 1 Vidalia onion, thinly sliced
• 1 fennel, thinly sliced
• 2 Gala apples, cored and quartered-skins on
• 3 cloves garlic, minced
• 1 Tablespoon fresh rosemary, chopped
• 1 teaspoon Kosher salt
• 1 teaspoon pepper
• 3 Tablespoons of Calvados  (check with Binnys)
• 3 Tablespoons extra virgin olive oil

Preheat the oven to 425°.  Line a roasting pan with heavy duty foil (it’s all about the EASY clean up). 

Combine the garlic, rosemary, salt, pepper, Calvados, and olive oil.  Mix well.  Pour the mixture into the lined roasting pan.  Add the onions, fennel and apples and mix while making room for the tenderloins in the middle.  Roll the tenderloins around in the oil.  Tuck the prosciutto around each piece of pork, layering it till all your prosciutto is gone and the tenderloins are covered.  Lightly sprinkle with salt and pepper.  Drizzle with a little olive oil over everything.

Roast uncovered for 25 to 35 minutes till internal thermometer is 160°.  Remove from oven, cover with foil and let set for five minutes.  Slice in half inch pieces.  The prosciutto is crispy and tasty.

Serve with roasted winter squash or spaghetti squash.  I served it with snap peas and mushrooms.  Add a mixed greens salad. 

Mangiare bene (East Well)

For more Fall Recipes visit www.missmarys.wordpress.com