Prosciutto-Wrapped Pork Tenderloin, Peach Chutney and Asparagus

Name: Prosciutto-Wrapped Pork Tenderloin, Peach Chutney and Asparagus
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: Kosher salt; One 1-pound pork tenderloin; 4 thin slices prosciutto; Olive oil; Two 1/4-inch-thick slices pancetta, diced; 1/2 shallot, minced; Kosher salt; 1/4 cup bourbon; 2 tablespoons brown sugar; 2 tablespoons rice wine vinegar; 1 tablespoon whole-grain mustard; 2 peaches, peeled, pitted and cut into 1/2-inch dice; 1 stick cinnamon; Thyme bundle; Olive oil, if needed; 1 bunch asparagus, stems removed and discarded

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Level: Easy

Total: 1 hr
Active: 1 hr

Yield: 4 servings

Level: Easy

Total: 1 hr
Active: 1 hr

Yield: 4 servings

Ingredients

Pork Tenderloin:

Kosher salt

One 1-pound pork tenderloin

4 thin slices prosciutto

Olive oil

Peach Chutney:

Two 1/4-inch-thick slices pancetta, diced

1/2 shallot, minced

Kosher salt

1/4 cup bourbon

2 tablespoons brown sugar

2 tablespoons rice wine vinegar

1 tablespoon whole-grain mustard

2 peaches, peeled, pitted and cut into 1/2-inch dice

1 stick cinnamon

Thyme bundle

Asparagus:

Olive oil, if needed

1 bunch asparagus, stems removed and discarded

Directions

Special equipment:

toothpicks

For the pork: Preheat the oven to 400 degrees F. Sprinkle salt on the pork, then wrap the pork in the prosciutto and secure with toothpicks. Coat a large saute pan with oil and heat over high heat. Sear the pork on all sides, then transfer to a quarter sheet tray and roast for 8 to 10 minutes, turning the pork halfway through cooking. Reserve the saute pan with the drippings for a later use.
For the chutney: Heat a large, straight-sided saute pan over medium heat. Add the pancetta and cook to render the fat. Add in the shallots and season with salt, and cook until soft and aromatic, 6 minutes. Add in the bourbon, brown sugar, vinegar, mustard, peaches, cinnamon, thyme bundle and some salt, and stir to combine. Bring to a boil and then reduce to a simmer. Simmer, stirring the peaches frequently until the liquid evaporates and the peaches are a chutney-like consistency, 10 minutes. Check to make sure the peaches are cooked through. Remove and discard the thyme bundle and cinnamon stick. Blend with an immersion blender if needed to achieve the correct consistency.
For the asparagus: Return the reserved saute pan to the stove, add some oil if needed. Add the asparagus to the pan and saute until tender.
Slice the tenderloin on the bias and serve with the peach chutney and asparagus.