Chef Roy Harland from the Elbow Room shows us how to make a prosciutto wrapped pork tenderloin with maple and mustard.
2 pork tenderloins, trimmed
8 pieces thinly sliced prosciutto
2 T olive oil
salt and pepper
1/2 cup pure maple syrup
1/2 cup dijon mustard
1/4 cup heavy cream
Pre-heat oven to 350 degrees
Lightly season the pork all over with salt and pepper. On a clean work surface, lay out half the prosciutto slices, slightly overlapping. Place the seasoned tenderloin across the slices, a couple of inches from one end of the prosciutto. Carefully roll the pork so that the prosciutto is as snug as possible. The prosciutto should be long enough to wrap all the way around and overlap with a couple inches for a good seal. Repeat with the other tenderloin. Recipe may be prepared to this point one day ahead.
In a small sauce pan, whisk together the maple syrup, mustard and cream. Bring to a boil, reduce heat to simmer and cook, whisking occasionally for about 3 minutes. Remopve from heat and keep warm.
Heat oil in a large oven-proof non-stick skillet over medium-high heat. Sear tenderloins in hot pan, turning as needed, until nicely browned on all sides. This should take about 5 minutes. Place the pan in the pre-heated over to finish cooking. Use a meat thermometer to test doneness. Tenderloins can be dry if overcooked, so it is recommended to remove from oven when temperature in the center of the meat registers no higher than 140 degrees. Allow meat to rest for at least 10 minutes. Slice into thick slices and serve with the maple-mustard sauce.