Ally


Isn't it great when you have leftovers in your fridge that you excitedly look forward to consuming? Rather than, those less-than-thrilling ones that you slowly shove further and further into the back recesses of your fridge until you find them a month later unrecognizably covered in green fuzz (and probably incubating some new strain of penicillin)? Well, a few months ago I attended a fantabulous dinner at my friend Unchu's house, you may have heard of her? She writes the food blog, Tate's Kitchen. She's hilarious to hang out with and a phenomenal cook. (Mr.S. still raves about the bulgogi we had there and that was a month ago!) Anyhow, for this particular dinner party she did a slight variation on Bon Appetit's Pork Tenderloin with Plum Chutney. Instead of wrapping the pork with prosciutto, she used bacon and she also opted to cook it in the oven rather than a grill. The end result was an amazingly moist tenderloin (admit it, you've probably kvetched about how tenderloin always seems to dry out, I know I have). I loved this recipe so much that I had to make it at home. I tore the recipe out of my August Bon Appetit issue and took it over to Mr.S.'s house. We went whole hog (excuse the pun) and made the dish with prosciutto and with the sublime plum chutney. Cooking it on the grill also made the prosciutto crisp up and infused the tenderloin with some smoky tasting goodness (not to mention it made clean up a snap). It was such an easy recipe to make- trust me, if you can tie a piece of string into a knot, then you can do this recipe. Anyhow, both of us were pleased as punch with the end results.



So last night, I decided to go for it again but this time sans the plum chutney since I didn't think the kidlets would care much for it's sweet and tangy taste. The pork tenderloin was a hit, so much so that both Mr.S. and I called dibs on the leftovers. Today I'm trying to do some cleaning (my mantra- "Clean All The Things!") but I did allow myself a small break to chow on a sandwich stuffed with the pork tenderloin and some homemade cranberry mustard. The leftovers were no slouch to last night's meal, I tell ya.


(Photo from Hyperbole and A Half)
 

Prosciutto Wrapped Grilled Pork Tenderloin (from Bon Appetit, July 2012)

Ingredients

2 tablespoons minced fresh rosemary

4 teaspoons herbes de Provence

4 teaspoons extra-virgin olive oil

2 pork tenderloins (~ 2 lb.)

Kosher salt and freshly ground black pepper

10-12 thin slices of prosciutto (  I like to use Stockmeyer brand, it imparts slight smoky taste.)


Instructions

1. If using a charcoal grill, build a medium-hot fire; push coals over to 1 side of grill. If using a gas grill, heat all but 1 burner to high.

2. Stir rosemary, herbes de Provence, and oil in a small bowl. Rub all over pork; season with salt and pepper. Wrap prosciutto slices around pork and tie at 2" intervals with kitchen twine to hold together.


3. Grill tenderloins over hot part of grill, turning frequently, until a crisp brown crust forms on all sides, 8—10 minutes. Move tenderloins to cooler part of grill to gently cook through; cover and cook until an instant-read thermometer inserted into the middle of each loin registers 145°, 15—20 minutes longer.

4. Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice and serve.






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3 Responses
  1. sporkgasm Says:

    This sounds so good.

    And I miss Hyperbole And A Half. She hasn't posted in forever.


  2. Where's the plum chutney recipe? Aaaaaaack! C'mon, anything wrapped in prosciutto turns out moist...and amazing! Sounds fantastic.


  3. Ally Says:

    Hey Debby, yep...prosciutto DOES make everything taste amazing (& moist) :)

    Here's the chutney recipe:

    Plum Chutney (Bon Appetit magazine)


    Plum Chutney

    Ingredients

    •4 red or black plums
    •1 tablespoon olive oil
    •1 large shallot, sliced lengthwise
    •1/2 cup (packed) light brown sugar
    •1/4 cup Sherry vinegar or apple cider vinegar
    •1 tablespoon chopped garlic
    •1 tablespoon mustard seeds
    •2 teaspoons grated peeled ginger
    •1/2 teaspoon freshly ground black pepper
    •1 bay leaf
    •Kosher salt


    Instructions

    •Peel plums, if desired Halve and pit. Cut into 1/2" wedges.
    •Heat oil in a medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until shallot begins to soften, about 2 minutes. Add brown sugar, next 6 ingredients, and 1/4 cup water. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Stir in plums. Cover and simmer over medium heat, stirring occasionally, for 8 minutes. Uncover and continue cooking, stirring occasionally, until fruit is soft and juices have thickened, 20–25 minutes. Season to taste with salt. Let cool slightly. DO AHEAD: Chutney can be made 1 week ahead. Cover and chill. Rewarm slightly before serving.


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