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April, 2021 RECIPE OF THE MONTH

Serves 4
as an entrée

INGREDIENTS

1 1/2- 2 lb pork tenderloin
6-7 slices prosciutto
12-15 basil leaves
12-15 parsley leaves
micro basil for garnish
extra virgin olive oil

Seasoned Sweet Potatoes

4-5 medium sweet potatoes, peeled and diced into 3/4 in. cubes
1 1/2 tbsp. red chili flakes

Cranberry Glaze

1 cup dried cranberries
2 cups cranberry juice
1/2 cup sugar
1/4 cup lemon juice
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Prosciutto Wrapped Pork Tenderloin

'Tis the season for eating! Tired of turkey? Dress up your Thanksgiving feast with this delectable dish.

Images provided by Beth Zink Photograpghy.

Method

1

Making the Pork Tenderloin

  • Lay out the prosciutto with the edges overlapping by approximately 1 in.
  • Place the parsley and basil leaves on top of the prosciutto slices.
  • Season with salt & pepper.
  • Place the tenderloin on top of the prosciutto.
  • Wrap the prosciutto around the tenderloin in a tight tube.
  • Wrap in plastic wrap and refrigerate at least 2 hrs., preferably overnight.
2

Making the Sweet Potatoes

  • Preheat the oven to 350° F.
  • Coat the sweet potatoes in oil, season with salt & pepper, and sprinkle with the red chili flakes.
  • Arrange the sweet potatoes on a sheet pan and roast for 30-35 mins. or until tender.
  • Reserve for plating.
3

Making the Cranberry Glaze

  • In a medium pot, combine the dried cranberries, cranberry juice, sugar, lemon juice, and bring to a boil.
  • Reduce the heat to low and simmer until the liquid is reduced by half.
  • Place the mixture in a blender and puree.
  • Reserve.
4

Cooking the Pork

  • Preheat the oven to 375° F.
  • Heat 2 tbsp. of oil in a pan and sear the pork on all sides until golden brown.
  • Roast in the oven until an internal temperature of 145° F. is reached.
  • Let the tenderloin rest for 3-5 mins. before slicing.
5

Serving the Tenderloin

  • Place the sweet potatoes on the serving dishes.
  • Slice the pork into 1 in. rounds and layer on top of the potatoes.
  • Brush the pork with the glaze and garnish with the micro basil.
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