Margie’s Pork Tenderloin Saltimboca Roasted on a Bed of Braised Apples

Ingredients

  • 1 pork tenderloin (about 1 ½ lbs)
  • 2 Tbsp dijon mustard
  • 1 tsp pepper
  • 1 tsp salt
  • 10 sage leaves (enough to cover top of pork)
  • 4-6 prosciutto slices
  • 4 pink lady or gala apples, sliced thinly, peels on
  • 1 cup riesling or gewürztraminer wine
  • 2 Tbsp maple syrup
  • 1 tsp grainy dijon mustard

Equipment

  • cutting board and knife
  • measuring cups and spoons
  • brush
  • roasting pan
  • tin foil

Prep time:

10

Yields:

40

Cook time:

4

Recipe attribution:

Shelley Adams from Whitewater Cooks with Friends

  1. Brush dijon on top of pork. Sprinkle with salt and pepper.
  2. Place sage leaves all along the top of the pork.
  3. Lay prosciutto slices on work surface one after the other, slightly overlapping in a row. Place pork on prosciutto slices, sage side down. Wrap it around the pork and seal with your fingers.
  4. Arrange apple slices in bottom of oven proof roasting pan and drizzle with 1/2 cup of the wine. Put pork on top of apples with the sage side up.
  5. Roast in preheated 375° F oven for 30–35 minutes.
  6. Remove from oven and set pork aside, covered with tin foil.
  7. Place roasting pan on stove top at medium low heat and add remaining 1/2 cup wine to the apples to deglaze, about two minutes.
  8. Add maple syrup and grainy mustard, and simmer for three more minutes.
  9. Slice the pork and serve it with the warm apples.

"A busy mother, lawyer, and dedicated friend, Margie is all of that and still manages to sit down with her daughters every day to enjoy dinner hour," writes Shelley Adams.

"Braised red cabbage, mashed potatoes with caramelized onions and a green salad would complete this yummy dinner."