Classic Combo MakeoverOctober 20, 2011
Pork chops and applesauce – a classic dish. Well here’s a more advanced version, courtesy of Woman’s Day Magazine, that uses roasted apples in place of the mundane applesauce. Wrapping the pork loin in prosciutto keeps the meat extremely moist, but we used bacon in place of the prosciutto to reduce the sodium content (yes, hard to believe, but bacon is lower in sodium than prosciutto) and it yielded the same result – a nice salty covering to the juicy pork beneath. The thyme is what really imparts great flavor to the dish; it has a lemony taste with sweet undertones, and compliments the apples and the pork beautifully. We served this with some fresh bread and it was a great meal. Enjoy!
Prosciutto-Wrapped Pork Tenderloin and Thyme-Roasted Apples Recipe
4 apples (such as Gala or Macintosh), each cut into 6 wedges
8 sprigs fresh thyme
1 tbsp. olive oil
Kosher salt and pepper
1-1¼-lb pork tenderloin
¼ lb. thinly sliced prosciutto (or bacon)
Heat oven to 425°F. On a large rimmed baking sheet, toss the apples, thyme, olive oil, ½ tsp. salt and ¼ tsp. pepper. Roast for 10 minutes. Meanwhile, wrap the pork in the prosciutto, slightly overlapping the slices to cover the pork completely. Nestle the pork among the apples and roast until the internal temperature is 145°F, approx. 18 minutes. Let the pork rest for at least 5 minutes before slicing. Serve with the apples. Eat!