[projekktor id=’17038′]
Looking for a European twist to your holiday meal? Nathan Palik, chef of Yolanda’s Spuntino Casa is here with some great ideas.
RECIPE
Ingredients ( serves four )
– 2 pork tenderloin ( butterflied open) ask your butcher to do this
– 1 bunch sage
– 1 bunch rosemary
– 4 garlic cloves
– 1 apple diced
– 1 onion diced
– Zest of one orange
– 8-12 slices of thinly sliced parma ham
– Salt & pepper
Method of cooking
– Finely chop the sage and rosemary and add the minced garlic with the orange zest
– In a pan on medium heat slowly sauté the apple and onion until soft, let cool
– Overlap 4-6 pices of the parma ham on a piece of cling film
– Once the apple and onion mixture has cooled combine it with the herb, garlic mixture and spread it evenly all over the butterflied pork tenderloin, roll the tenderloin back into a cylinder shape and place on the parma ham.
– Using the plastic film roll the parma ham around the tenderloin and set aside
– Repeat with the other tenderloin
– Preheat your oven to 350
– Unwrap the tenderloin ( the parma ham should hold the meat together )
– Place the tenderloin in a pan on medium heat and color the ham until golden brown
– Place in oven for 25 min
– Let stand for 5-10 min then slice and serve with a polenta or nice risotto