I did do some cooking over the Christmas holidays (not just traveling) and could not resist giving you the recipe for my wrapped pork. This recipe is different because the stuffing goes around the pork and not inside. I thought it was a beautiful dish and easy to do. I know I should be talking about food trends for the New Year and I did read that Food and Wine said the trend was “classic,” whatever that means. So this year I am just going with what I think is tasty and good to eat. That is really what I do every year anyway!!

The recipe is long but worth it.

 

From “Fine Cooking Magazine” December/January 2018.

Prosciutto-wrapped Pork with Apricot-Sage and Bourbon-Mustard Glaze

Serves 6-8

For the Stuffing:

10 oz. sourdough bread cut into ½-inch cubes (about 8 ½ cups)

2 Tbs. bourbon

4 oz. dried apricots, finely chopped (about 2/3 cups)

1 Tbs. vegetable oil

1 large sweet onion, cut into ½-inch dice (about 2 ¾ cups)

1 medium celery rib with leaves, cut into ½-inch dice (about ¾ cup)

¾ 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 ½ cups lower-salt chicken broth

2 large eggs

For the Pork:

1 pork tenderloin, trimmed (1 to 1 ½ lb.)

Kosher salt and freshly ground black pepper

12-16 thin slices of 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

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, ¼ 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 a 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 square. Spoon the stuffing mixture onto the prosciutto, then use your hands to lightly press it into an even layer, leaving a 1 ½-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.