Apple- and Pepper- Layered Pork Tenderloin

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The presentation of this tenderloin is stunning—and so is the flavor. It may look difficult to prepare, but looks are deceiving here. Your guests will definitely be eating with their eyes before even having their first bite.

YIELD 6–8 servings
ZEST FACTOR Mild
PREP TIME 10 minutes
Cook Time 15–20 minutes

2½ pounds pork tenderloin
½ tablespoon dried marjoram
½ tablespoon dried sage
1 teaspoon dried thyme
1 tablespoon dried oregano
1 tablespoon salt
½ teaspoon pepper
1 tablespoon olive oil
2 of your favorite apples
3 yellow jalapeños, seeded, membranes removed and sliced lengthwise
4 ounces prosciutto

1. Preheat the grill to 425°F.
2. Cut slits across the pork tenderloin, about 1⁄4-inch apart, leaving about the same distance from the bottom to keep the tenderloin together.
3. Combine all the dry spices in a bowl.
4. Drizzle the pork with the olive oil, then rub the spices into the pork, including in between the slits.
5. Alternating the ingredients, stuff the slits with the apples, jalapeños and prosciutto.
6. Grill for 15–20 minutes, or until the internal temperature reaches 140°F. Let it rest for 5 minutes, then serve.


Get more recipes like this in our June 2016 issue, available in print and through Magzter!

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