Prep 15 mins
Cook 45 mins
Wonderful pork dish, blending flavors of prosciutto, lemon, garlic, shallots and oregano! Adapted from a Barnes and Noble Pasta and Italian cookbook. The original recipe called for 4 shallots instead of 2. I found 4 shallots to overpower the rest of the flavors, which is why I reduced them to 1/2 the original.
- 1 lb pork tenderloin
- 1⁄2 cup chopped almonds
- 2 tablespoons olive oil
- 2⁄3 cup prosciutto, finely chopped
- 2 garlic cloves, chopped
- 1 tablespoon fresh oregano, chopped
- 2 fresh lemon rind, finely grated, divided use
- 2 shallots, finely chopped
- 3⁄4 cup chicken broth
- 1 teaspoon sugar
- Cut the pork tenderloin into 4 equal pieces using a sharp knife. Place between 2 sheets of wax paper and pound each piece with a meat mallet or the end of a rolling pin to flatten.
- Cut a horizontal slit in each piece of pork to make a pocket.
- Optional: Lightly toast almonds until a preheated broiled for 2-3 minutes, or until golden brown.
- Mix the almonds with 1 Tbsp olive oil, the prosciutto, garlic, oregano, and finely grated rind from 1 lemon. Spoon the mixture into the pockets of the pork.
- Heat the remaining olive oil in a large skillet. Add the chopped shallots and saute for 2 minutes.
- Add the pork to the skillet and cook for 2 minutes on each side or until browned all over.
- Add the stock to the skillet, bring to a boil, cover, and reduce heat slightly simmer for 45 minutes, or until the pork is tender.
- Remove the meat from the skillet, set aside, and keep warm.
- Add the finely grated rind from the 2nd lemon and the sugar to the pan and boil for 3-4 minutes, or until reduced and syrupy. Pour over the pork tenderloin and serve immediately.
Very tasty! I did not have almonds on hand. Also, I used only 1/2 tsp. of sugar. thanks for posting.