A delicious, summery supper dish. From Celebrate Magazine.
My Private Note
Units: US | Metric
- 3 peaches, peeled, pitted, and chopped
- 3 tablespoons butter, diced
- 2 tablespoons chopped fresh basil
- 1 teaspoon salt, divided
- 1 teaspoon ground black pepper, divided
- 2 (1 1/2 lb) pork tenderloin, trimmed
- 2 (4 ounce) packages thinly sliced prosciutto
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1 tablespoon chopped fresh basil
- 1 tablespoon whole grain mustard
- 1In a medium bowl, stir together peaches, butter, basil, 1/2 teaspoons salt, and 1/2 teaspoons pepper.
- 2Butterfly pork tenderloin, cutting to but not through pork. Open pork, and place between 2 sheets of heavy duty plastic wrap; pound pork to 1/4" thickness. Spoon peach mixture down center of each tenderloin. Fold over to enclose filling, and wrap pork in prosciutto. Sprinkle with remaining 1/2 teaspoons salt and 1/2 teaspoons pepper.
- 3Preheat oven to 400 degrees.
- 4In a large oven-safe skillet, heat olive oil over medium high heat. Add pork, and cook for 3 minutes per side or until prosciutto begins to brown. Place skillet in oven, and bake for 20 minutes or until a meat thermometer inserted in thickest portion registers 145 degrees. Remove pork from skillet, and let stand for 10 minutes before serving.
- 5Add broth to skillet, and cook over medium-high heat, scraping browned bits from bottom of skillet with a wooden spoon. Cook until broth is reduced to 1 cup; whisk in basil and mustard. Serve sauce over pork.
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Nutritional Facts for Peach and Basil-Stuffed Pork Tenderloin
Serving Size: 1 (298 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 291.3
- Calories from Fat 113
- Total Fat 12.6 g
- Saturated Fat 5.1 g
- Cholesterol 122.1 mg
- Sodium 625.3 mg
- Total Carbohydrate 5.9 g
- Dietary Fiber 0.9 g
- Sugars 4.9 g
- Protein 37.0 g
The following items or measurements are not included: