Prosciutto Stuffed Pork Tenderloin
It doesn’t get much better than stuffed pork tenderloin presented on a beautiful serving platter for dinner. The rosemary and thyme make this pork such a fragrant dish. It is perfect when paired with potatoes or rice. One pork fillet will serve two adults, but your steaming attachment will fit two pork fillets so please feel free to tweak the quantities to suit your family.
Recipe Tester Feedback: "This is by far my most favorite recipe yet! Beautiful moist pork with subtle rosemary and thyme hints along with smokey prosciutto. I could just about drink the sauce! Will definitely be on rotation in our home." - Kristi
No: Egg / Nuts
Contains: Gluten / Dairy
*Variations: Can be made without Gluten
Preparation Time 10 minutes
Cooking Time 1 hour
Cannot be frozen
- pork fillet - 1
- salt - 1 tsp
- pepper - 1 tsp, black
- prosciutto - 50g
- fresh rosemary - 2 sprigs (approx. 15cm each), leaves only
- fresh thyme - 2 sprigs, leaves only
- mushrooms - 2, brown
- green beans - 200g, topped and tailed
- water - 1.25L
- white wine - 75g
- chicken stock - 1 cube, or 2 tsp vegetable stock paste
- plain flour - 30g (*can use GF)
- sour cream - 100g
- mustard - 1 tsp, wholegrain
- To butterfly the pork fillet (1), slice through the middle lengthways without cutting all the way through and open up the flaps.
- To make the filling, place the pork butterfly on a chopping board. Season with salt (1/2 tsp only) and black pepper (1/2 tsp only). Place the prosciutto (50g), rosemary (2 stalks), thyme (2 sprigs) and mushrooms (2) on top of the butterflied pork. Roll up and cover tightly in clingfilm.
- Place the pork in the lower dish of the steaming attachment and green beans (200g) in the upper tray.
- Pour water (1L only) in the bowl and place the steaming attachment on top, setting the upper tray with the beans aside until later. Steam 45 minutes / Steaming Temperature / Speed 1. Add the beans in the last 5-10 minutes of cooking time.
- Open the clingfilm wrapped around the pork while still positioned over the bowl so that any excess liquid will drop into the bowl.
- Remove the steaming attachment and reserve 250g of the liquid, discarding the remainder.
- Add the remaining water (250g), white wine (75g), chicken stock cube (1), plain flour (30g), sour cream (100g), mustard (1 tsp), salt (1/2 tsp) and black pepper (1/2 tsp) to the bowl. Mix Speed 5 / 5 seconds.
- Program 4 minutes / 100C / Speed 2.
- Cut the pork into 2.5cm thick slices and arrange with the beans on a serving platter. Pour over the mustard sauce and serve immediately with potatoes or rice.