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Recipe

Prosciutto-Wrapped Pork with Apricot-Sage Stuffing and Bourbon-Mustard Glaze

Featured in our 2017 Christmas Guide

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.

Ingredients

For the stuffing

  • 10 oz. sourdough bread, cut into 1/2-inch cubes (about 8-1/2 cups)
  • 2 Tbs. bourbon
  • 4 oz. dried apricots, finely chopped (about 2/3 cup)
  • 1 Tbs. vegetable oil
  • 1 large sweet onion, cut into 1/2-inch dice (about 2-3/4 cups)
  • 1 medium celery rib with leaves, cut into 1/2-inch dice (about 3/4 cup)
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 2 Tbs. coarsely chopped fresh sage
  • 1 Tbs. fresh thyme leaves
  • 1 tsp. dry mustard
  • Kosher salt and freshly ground black pepper
  • 1/8 tsp. cayenne
  • 1-1/2 cups lower-salt chicken broth
  • 2 large eggs

For the pork

  • 1 pork tenderloin, trimmed (1 to 11/2 lb.)
  • Kosher salt and freshly ground black pepper
  • 12 to 16 thin slices prosciutto

For the glaze

  • 1 Tbs. reserved apricot soaking liquid (from above) or water
  • 3 Tbs. light brown sugar
  • 1 tsp. Dijon mustard
  • Pinch cayenne
  • Kosher salt and freshly ground black pepper

Preparation

Make the stuffing

  • Position a rack in the center of the oven and heat to 350°F. Arrange the bread in a single layer on a large rimmed baking sheet and toast until crisp, about 15 minutes. Cool to room temperature.
  • In a small bowl, combine the bourbon with 2 Tbs. water. Add the apricots and soak until soft, about 20 minutes. Strain the apricots over a bowl, squeezing them to extract more liquid. Reserve any liquid—it won’t be much—to add to the glaze, and set the apricots aside.
  • Heat the oil in a large skillet over medium heat. Add the onion and celery, and cook, stirring occasionally and adjusting the heat as necessary, until very soft but not browned, about 8 minutes. Transfer to a large bowl. Add the bread, apricots, parsley, sage, thyme, mustard, 1 tsp. salt, 1/4 tsp. pepper, and the cayenne.
  • In a small bowl, whisk the broth and eggs, and pour over the bread mixture. Toss well, let sit for 5 minutes, and toss again. cover and chill for at least 30 minutes and up to 1 day.

Wrap the pork

  • Pat the pork tenderloin dry and season well with salt and pepper.
  • Lay some plastic wrap on a work surface so that it measures at least 20×20 inches; overlap a couple of pieces of plastic wrap as needed. Shingle 2 rows of prosciutto, using 6 to 8 slices for each row to make a 14×14-inch square. Spoon the stuffing mixture onto the prosciutto, then use your hands to lightly press it into an even layer, leaving a 1-1/2-inch border on top and bottom and a 1-inch border on each side. Position the pork across the center of the stuffing.
  • Lift the plastic to help wrap the prosciutto and stuffing around the pork, and continue to roll up like a sushi roll, encasing the pork with the stuffing and prosciutto. Tuck in the ends of the prosciutto, then wrap the roll tightly in the plastic wrap, twisting the ends to tightly compress the roast. Tuck the ends under the roast to keep snug. Chill for at least 30 minutes and up to 1 day. Longer is better as it helps the stuffing to firm up.

Roast and glaze the pork

  • Position a rack in the center of the oven and heat to 375°F. Set a rack in a roasting pan lined with parchment.
  • In a small saucepan, combine the reserved apricot soaking liquid with the brown sugar and mustard over medium heat. Simmer, stirring occasionally, until smooth, about 2 minutes. Add the cayenne, and season to taste with salt and pepper. if too thick to brush easily, thin with a little water.
  • Remove the plastic wrap from the pork and place the pork seam side down in the center of the rack. Roast, brushing the prosciutto with the glaze during the last 10 minutes of cooking, until cooked (135°F), 55 to 65 minutes. Let rest for 15 minutes, then slice the roast with a very sharp knife into thick slices.

Reviews

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Reviews

  • Krispie | 11/22/2017

    I made this for company. It wasn't nearly as time consuming as I anticipated when I started. It was very tasty. I think I would use cubed stuffing instead of large pieces of sourdough next time - they stuffing was a little too thick for me. Otherwise, this was very good

  • bellaginger | 11/19/2017

    Looked so pretty & tasted delicious! I cut recipe on half for the two of us. Followed recipe almost exact except I used cubed stuffing in place of sourdough since I always have a bag this time of year. The glaze was so tasty! Will definitely make again for a dinner party.

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