Prosciutto Wrapped Pork Tenderloin with Pistachio & Red Pepper

🧂 Ingredients

• 270 grams pork tenderloin
• 80 grams prosciutto

  8-10 slices
• 0.25 cup Ajvar

  or finely mashed roasted red pepper
• 0.25 cup ground pistachios
• 1 teaspoon honey
• 1 clove garlic
• 2 sprigs fresh thyme

  or 0.25 teaspoon dried
• 0.25 teaspoons salt
• 0.25 teaspoons chili flakes

Instructions

• 1 Preheat oven to 200 C / 390 F.
• 2 In a small bowl mix the seasonings, honey, mashed garlic clove and thyme leaves
  with the red pepper paste and set it within reach.
• 3 Measure out the pistachio in a small bowl and set it within reach.
• 4 Layout the prosciutto in a line, overlapping the slices to approximately the
  same width as the tenderloin. You'll need around 8-10 slices (depending on the
  size of the tenderloin).
• 5 Once the prosciutto is laid out, put the tenderloin on top of it.
• 6 Rub the tenderloin on all sides with the red pepper mixture.
• 7 Sprinkle the ground pistachio on top and turn the tenderloin to coat it evenly.
• 8 Bring the prosciutto slices up to wrap them around the tenderloin. If the ends
  of the prosciutto don't meet, add another layer of prosciutto on top. If you are
  running low you can also make do with one slice places horizontally across the
  tenderloin to 'close the seam'.
• 9 Roast in the oven for 25 minutes.*
• 10 Rest for 5 minutes before serving.

Nutrition Info