Looking for a classy, last-minute appetizer to serve at your holiday gathering? Check out this great one from Rowena at Saraplicious Kitchen! And HAPPY HOLIDAYS to all our awesome friends, fans, and family- we wish you the happiest season of all.
Prep & Cook Time: 45 minutes
Serves: 10-12 pieces
Prosciutto Wrapped Pork Tenderloin with Pacific Rim Ginger and Port Glaze
Ingredients:
1 lb Pork Tenderloin, trim any excess fat
6-8 Prosciutto slices
Salt
Pepper
Olive Oil
*For glaze
1 cup Saucy Mama Pacific Rim Ginger Marinade
1/2 cup Port wine
Pepper
Directions:
Combine Pacific Rim Ginger Marinade and port in a saucepan. Let it boil then simmer on low until content is reduced to 3/4 cup. Add pepper to taste. Remove from heat.
While glaze is simmering, lay prosciutto slices on a cutting board. Let slices overlap about 1/4 inches on top of each other to create a sheet. Roll tenderloin in prosciutto sheet creating a log. Slice log into 1 inch thickness. Season top and bottom with salt and pepper. Drizzle top and bottom with olive oil. Cook on grill over medium heat until each side is done, 4-5 minutes each side (meat should register at 160 degrees). Let them sit for 5 minutes. Drizzle with glaze and serve.
