Ingredients

The following ingredients have 4 Servings
  • 1 large pork tenderloin, silverskin removed and flattened down to 1/4 to 3/8-inch thick
  • 1/2 to 1 tsp. smoked paprika, as needed
  • 6 thick slices Fontina cheese
  • 1 tbsp. fresh chopped parsley
  • 6 thin slices prosciutto
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 2 tbsp. olive oil
  • 1/2 large apple, such as Royal Gala, cored, peeled and cut into small pieces
  • 1 tbsp. freshly squeezed lemon juice
  • 1/3 cup apple juice
  • 1/3 cup low-sodium chicken broth
  • 2/3 cup spicy red pepper jelly, or more
  • 1/2 tbsp. fresh rosemary, chopped
  • 1/2 cup 35% heavy cream
  • 2 tbsp. cold butter

Instruction

  • Preheat oven to 375ºF.
  • Sprinkle smoked paprika over pork covering the entire surface. Add cheese, leaving about 1-inch from the edges. Sprinkle parsley over before laying prosciutto on top.
  • RolI up the meat tightly while tucking in the ends. Keep in place with kitchen twine and secure the ends with a couple of toothpicks. Crack on some freshly ground black pepper; set aside.
  • In an ovenproof skillet over medium-high heat, add oil. When shimmering, add the tenderloin seam side down and cook until brown, about 1 ½ minutes.
  • Flip the meat over and transfer the skillet to the preheated oven. Cook for 20 to 25 minutes or until the internal temperature reaches 140-145ºF.
  • Remove from the heat and transfer the tenderloin to a cutting board, make a loose tent with foil and let it rest for 8 to 10 minutes.
  • In a small bowl, combine apple and lemon juice; set aside.
  • Using paper towels, remove the excess fat from the skillet, leaving about 1 tbsp. behind for extra flavor. Turn the heat to medium-high and pour in apple juice mixture and chicken broth. Scrape the bottom of the skillet to dislodge any brown bits.
  • Add spicy red pepper jelly and stir until the jelly turns into liquid form.
  • Add rosemary, heavy cream and apple mixture. Stir, bring to a simmer and reduce the heat; simmer gently until the sauce thickens, about 15 to 20 minutes, stirring occasionally.
  • Turn off the heat and add butter, swirling it around until melted.
  • Spoon the sauce over the sliced pork and serve immediately.