Servings: 6 to 8
Prosciutto makes a fantastic wrap, holding the bread stuffing in place and crisping up during roasting. If it’s a bit on the fatty side, the fat will melt away, revealing the stuffing underneath. A little cayenne in both the stuffing and the glaze balances the dish’s inherent sweetness.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Loved this. I had extra stuffing from thanksgiving that wouldn’t fit in the turkey so I froze it. I used that with dried cranberries instead of the stuffing in the recipe. It was the best tenderloin dinner and leftovers made a great lunch.
Delicious, beautiful, and quite a bit of work—but worth it. Was tastier reheated the next day—made us a little sad, as the flavors were a little bland straight out of the oven. Cutting the roast was challenging; pieces were too thick unless you’re a lumberjack. One thing we wish is that there was a gravy of some kind. Suggested food pairings with this recipe would have been helpful, too.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?