Appears in Cook's Country October/November 2011
We transformed lean pork tenderloin by wrapping it in prosciutto before searing and then roasting it.
We transformed lean pork tenderloin by wrapping it in prosciutto before searing and then roasting it. The prosciutto crisped as it cooked and gradually infused the pork with richness. But that’s not all. We built a pan sauce using the brown...