Prosciutto Wrapped Pork Tenderloin Stuffed with Herbed Feta
Prosciutto-wrapped pork tenderloin stuffed with herbed feta from Krinos—tender and flavorful, perfect for a special dinner.
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Cooking tools:
- Instant-read thermometer
- Carving knife
- Chef's knife
- Cutting board
- Oven
- Mixing bowl
- Measuring cup
- Spatula
- Baking sheet
- Serving platter
Ingredients
- Spice Rub
- • 2 tsp. Brown sugar
- • ½ tsp. Smoked paprika
- • ½ tsp. Ground cumin
- • ¼ tsp. Chili powder
- Chimichurri
- • 2 Tbsp. Red wine vinegar
- • 1 small Red chili or pinch chili flakes
- • 1/3 cup Krinos extra virgin olive oil
- • 2 cloves Garlic, minced
- • 1 small Shallot, minced
- • 1 cup Fresh Italian parsley leaves, finely chopped
- • 2 Tbsp. Fresh oregano leaves, finely chopped
- • 1½ lbs. Pork tenderloin
- • 6 slices Smoked prosciutto
- • 100 g Krinos Greek feta cheese, crumbled
- • 1 lb. Brussels sprouts
- • 1½ lbs. Mini Yukon gold potatoes
- • 2 Tbsp. Krinos extra virgin olive oil
- • Salt and pepper to taste
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