pork tenderloin saltimbocca with braised apples

This mouth-watering roast is a combination of amazing flavours and made for a great Easter Sunday roast!

Whitewater Resort in the Selkirk mountain Range in Canada is renowned for its spectacular scenery, deep snow and Fresh Tracks Café. The cafe's cookbooks feature healthy recipes that are simple and rewarding to prepare!

Margie's pork tenderloin saltimbocca roasted on a bed of braised apples

serves 4-5 people:

1 pork tenderloin (about 1.5 lbs/1 kilo)

2 tbsp dijon mustard

1 tsp pepper

1 tsp salt

10 sage leaves (enough to cover top of pork)

6 prosciutto slices

4 pink lady or royal gala apples, thinly sliced, peels on

1 cup Riesling (or gewürztraminer) wine

1 tbsp cold butter

2 tbsp maple syrup

1 tsp grainy mustard

Brush dijon on top of pork.

Sprinkle with salt and pepper.

Place sage leaves all along top of the pork.

Lay prosciutto slices on work surface one after the other, slightly overlapping in a row.

Place pork on prosciutto slices sage side down, wrap it around pork and seal with your fingers.

Arrange apple slices in bottom of oven-proof roasting pan and drizzle with 1/2 cup of wine.

Put pork on top of apples with sage side up.

Roast uncovered in preheated oven (375F/190C) for 30-35 minutes for rare roast; 60-65 minutes for well-done meat.

Remove from oven and set pork aside on a platter and cover with foil.

Place roasting pan on stovetop at medium-low heat and add remaining 1/2 cup of wine to apples to deglaze, about 2 minutes.

Add 1 tbsp cold butter, maple syrup, and grainy mustard and simmer 3 more minutes.

Slice the pork and serve it with the warm apples.

Complimentary side dishes: braised red cabbage, mashed potatoes with caramelized onions, and a green salad.

Enjoy :)

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