Google Translate

Thursday, 15 December 2011

Serrano ham wrapped pork tenderloin

I was tempted to call this recipe pigs in a pig blanket but I managed to keep my inner cheeseball in check. This is a really quick and simple dish that's special enough to serve to guests but easy enough to make any day of the week. The leftovers are delicious on a sandwich as well. I used Serrano ham because that's what I had in my fridge but you could easily use Prosciutto as well. The key is to have it sliced very thinly so that it's easy to wrap and sticks to the Dijon mustard glue. Also be sure to use your sharpest knife when slicing the tenderloin as it will help keep the ham from falling off.

We served this on a bed of caramelized onion and apple chutney with a side of roasted Romanesco cauliflower. It would also be delicious on top of a mixed greens salad.

1 pork tenderloin
1 tablespoon Dijon mustard
freshly ground black pepper
6-8 slices Serrano ham (very thinly sliced)
drizzle of grapeseed oil

Preheat oven to 375F. Pat the pork tenderloin dry with paper towel and coat it with the mustard. Lay the ham slices on a plate or cutting board side by side in a row, long sides slightly overlapping, so that the row of slices is roughly the same length as the pork. Place the pork tenderloin in the middle of the row and wrap it snugly with the ham.

In an oven-proof frying pan, heat a drizzle of oil on high. When the pan is hot, add the pork and sear for about 1 minute on each side. You want the pan to be hot enough to sear the pork but not so hot that it burns it. When the pork is evenly seared, transfer the entire pan to the oven and roast for  about 15 minutes or until it reaches an internal temperature of 150 degrees. Remove the pork from the oven and let it rest for 5-10 minutes. Slice into 1/4" slices and serve.

No comments:

Post a Comment