Ingredients
- 3 pound pork tenderloin
- 1/2 pound thinly sliced prosciutto
- 1 head savoy cabbage (quartered, cored and sliced into quarter inch strips)
- 1/2 pound dehydrated apple, finely diced
- 1 pound each shallot, minced
- 1 bunch chive (1/2 chopped, 1/2 battoned for garnish)
- 7 bunch t olive oil.
Preparation
Baking Directions:
Ask you butcher to trim all fat and portion the meat into 8 oz pieces.
On a flat surface, shingle prosciutto slices so that they slightly overlap and are the same width as the pork portion.
Wrap the pork with the prosciutto so that it is completely covered, and then wrap each individual piece with plastic wrap, tying the ends so that you have a tight roll.
Refrigerate for 3-4 hours.
Before cooking the pork, to make your vinaigrette take the dehydrated apple, shallot, the chopped chives, 2 oz of olive oil, and the lemon juice and stir.
Reserve at room temperature.
When ready to cook the pork, unwrap the plastic.
In a large flat bottom sauté pan, heat 2 tbsp olive oil over high heat.
Sear the tenderloins so that they are brown on all sides, approximately 4 minutes.
Transfer to a baking pan with a rack, and roast in a 400 degree oven for approximately 5 minutes or until desired wellness is achieved.
Allow meat to rest for 5 minutes.
During this time, sauté over very high heat savoy cabbage in the same sauté pan with 3 tbsp olive oil, until the cabbage begins to caramelized but retains crispness.
To assemble, arrange cabbage on the plate and layer slices of pork tenderloin on top.
Spoon apple vinaigrette on meat, garnish with chive battons and serve.
