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.
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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
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.
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.
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