PROSCIUTTO ROAST PORK TENDERLOIN WITH FENNEL CARROT SLAW

Photo by Heather S.

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

Ingredients

  • 6

    thin slices of prosciutto

  • 2

    pork tenderloins (each 8 to 12 ounces/250 to 375 g), trimmed and patted dry

  • FOR THE SLAW

  • 2

    tablespoons (30 mL) of white wine vinegar

  • 2

    tablespoons (30 mL) of honey

  • 2

    tablespoons (30 mL) of olive oil

  • 1

    tablespoon (15 mL) of dried dill

  • 1

    cup (250 mL) of grated fennel bulb

  • 1/2

    cup (125 mL) of grated carrot

  • 1

    red onion, thinly sliced

  • A sprinkle or two of salt and lots of freshly ground pepper

Directions

Preheat your oven to 375°F (190°C). Lay a prosciutto slice on your work surface with a narrow side facing you. Lay another slice to the side, overlapping the first by half or so. Add a third, again overlapping by half. Fold under several inches of the narrow tapered end of a tenderloin, so the loin is an even thickness along its length and the same width as the overlapping prosciutto. Place the pork tenderloin along the bottom edge of the prosciutto slices and roll the meats into a tight cylinder. Place the loin seam side down in a roasting pan or on a baking sheet. Repeat with the remaining prosciutto and tenderloin. Roast until a meat thermometer reads between 160°F and 170°F (70°C to 75°C), 15 to 20 minutes. Let rest a few minutes. Meanwhile, make the slaw. Whisk together the vinegar, honey, olive oil, and dill into a smooth dressing. Add the fennel, carrots, and onion. Toss everything together until the veggies are coated well with the dressing. Slice the tenderloins into a few thick pieces. Serve and share with the slaw.

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