A savory stuffing stretches both the meat to feed more people and adds flavor and interest that would not be present by just seasoning the meat on the outside. It's a kind of inside-outside approach to flavoring that Chef Bruce Aidells likes very much.
To enhance the roast even further, I make a quick pan sauce with mushrooms and dry vermouth, but you can forget it if you're pressed for time, or if you decide to grill the tenderlion.
Prosciutto-stuffed pork roast
Serves 6
Ingredients:
- 2 pork tenderloins (1 to 1¼ pounds each)
- Prosciutto and Herb Stuffing
- 4 thin slices prosciutto
- ½ cup fresh bread crumbs
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- Freshly ground black pepper
- 1 tablespoon olive oil
- Kosher salt
- Freshly ground black pepper
- ½ teaspoon chopped fresh thyme
- ½ teaspoon chopped fresh rosemary
- 1 tablespoons olive oil
Ingredients:
- ½ pound sliced mushrooms, domestic or wild, or a mixture ( about 2 cups)
- 1 teaspoon minced garlic
- ¾ cup dry vermouth
- ¾ cup chicken stock or canned low-sodium chicken broth
- 2 tablespoons butter
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley for garnish
- Preheat oven to 450F
- Lay the tenderloins parallel to each other with the thin end of one next to the thick end of the other ( so that you end up with a roast that is evenly thick from end to end). With your hand lightly press on the tenderloins to flatten them a bit.
- To make the stuffing: Cut the Prosciutto slices into strips as wide as the pork and lay Half the strips over each of the tenderloins.In a bowl, combine the bread crumbs, thyme, rosemary, pepper, and olive oil. Spread evenly over the prosciutto.
- Place the other tenderloin on top and tie the roast at 2-inch intervals with butcher's twine.Sprinkle the roast all over with salt, pepper, thyme, and rosemary.
- Heat a heavy ovenproof skillet ( large enough to hold the double tenderloin) over medium-high heat and add the remaining tablespoon of olive oil.
- Place the roast in the pan and brown on all sides for about 3 to 5 minutes. Transfer the pan to the oven and roast. After 15 minutes, begin checking the internal temperature of the roast every 5 minutes with an instant-read thermometer until the pork registers 140F to 145F.
- When done, remove the roast from the skillet to a platter, cover loosely with foil, and set aside to rest 10 minutes, while you make the sauce.
- Put the roasting skillet over medium high heat, add mushrooms, and sauté for 2 minutes or until they start to color. Add the garlic and sauté for another 30 seconds. Add the vermouth and chicken stock.
- Bring to a boil, scraping any browned bits from the bottom if the pan, and reduce until the liquid begins to thicken, about 10 minutes.
- Stir in the butter until just melted, then season to taste with salt and pepper.
- To serve, remove the twin from the roast, cut into ¾-to-1-inch thick slices, and arrange them on the platter.
- Pour the Mushroom sauce over the slices and sprinkle with the parsley.
Note: You can also roast the tenderloin on a gas or charcoal gill. Cook over Indirect heat.
If using a charcoal grill:
Build the fire and once the coals are burning, mound them into banks on either side of the barbecue grate with a drip pan in between. You can sprinkle 2 cups soaked wood chips (oak, hickory) over the coals at this time, dividing them equally between the 2 mounds.
Sear the tenderloins on one side of the grill directly over the coal, then move the roast over the drip pan in the center of the grill. Cover the grill and roast the meat for 10 to 15 minutes or until the internal temperature reaches 140 to 145F.
Turn the meat from time to time and renew the wood chips as needed.
If using a gas grill:
Preheat both sides of the grill for 20 minutes, then shut off half the grill. Sear the meat over the gas flame on all sides for about 3- 5 minutes total; cover the grill and move the meat to a cooler spot if and flaming occurs.
After the meat is seared, move the meat to the turned off half of the grill, cover and cook for 15 to 20 minutes or until the internal temperature of the meat reaches 140 to 145F. Turn the meat from time to time.
Remove the meat from the grill, cover loosely with foil, and let it rest for about 10 minutes.
Chefs Note: To vary or add additional flavors to the stuffing, substitute thyme and rosemary with sage and savory or sweet basil and marjoram. Instead of prosciutto, try this roast with thinly sliced Westphalian ham, dry coppa, or Italian salami.
