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

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. Learn more about the technique and see a stop-action video on the wrapping process here.


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

Nutritional Information

  • Calories (kcal) : 350
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 105
  • Sodium (mg): 2000
  • Carbohydrates (g): 36
  • Fiber (g): 3
  • Sugar (g): 15
  • Protein (g): 30


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.


Rate or Review

Reviews (7 reviews)

  • JackeenM | 11/27/2019

    Looked absolutely fabulously and was not too hard to make although it did take a bit of time. Delicious flavorful roast I will make again

  • judithlks | 03/03/2019

    This was unbelievably delicious! Not at all complicated but somewhat time consuming. The stuffing was delectable with the melange of various flavors. I think the timing for roasting was spot on but would still recommend the use of a thermometer to check internal temperature. I made two (2 tenderloins in the package and on the smaller side) and the quantity of stuffing was sufficient. Beautiful presentation! Will definitely make again. Served with steamed asparagus with brown butter, walnuts, thyme, garlic and parmesan cheese (another Fine Cooking recipe) and roasted potatoes with garlic.

  • Superwoman007 | 01/11/2018

    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.

  • user-3131452 | 12/27/2017

    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.

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