The Chef in Stead




Pork Tenderloin wrapped in Prosciutto with a Fall Chutney



You can change any fruits as long as you keep the weight around the same. You can also add lemon on the pork for a bit of a zing.

Pork tenderloin
Olive oil
Chopped Garlic
Chopped Parsley
6 slices of Prosciutto

Chutney:
1 onion chopped
2 lbs. apples, plums and even firm peaches
1 cup white sugar
1 cup white vinegar or apple cider
fresh lemon juice
Salt and pepper

Rub your pork tenderloin with the garlic and parsley. Season with salt and pepper. Wrap your pork with the prosciutto as tight as possible. Using plastic film, wrap your tenderloin very tightly and let it rest 8 to 12 hours minimum. Overnight is fine.

Start your chutney by cooking the onions until soft and transparent. Add all the other ingredients in the saucepan and let cook at medium heat until everything is cooked and starting to be thick. Adjust your seasoning if necessary with salt, pepper, sugar and/or vinegar.

Remove the plastic film and grill your tenderloins on at medium heat. Cook for 12 to 18 minutes or until done at 135F internal temperature, turning a few time to avoid burning the outer layer of Prosciutto. Calculate 2- 3 people per tenderloin.

Serve with warm or cold chutney.




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