Prosciutto Wrapped Pork Tenderloin with Caramelized Pears and Fennel - Prosciutto Di Parma

Name: Prosciutto Wrapped Pork Tenderloin with Caramelized Pears and Fennel - Prosciutto Di Parma
Ingredients: ¼ cup kosher salt; ¼ cup light brown sugar; 4 cups cold water; 3 pounds trimmed center-cut pork loin; 1 large fennel bulb (about 1 pound), trimmed, quartered, and sliced ¼ inch thick; 2 medium-ripe Bartlett pears, cored and quartered lengthwise; 2 large shallots (about ¼ pound), peeled and cut in half lengthwise; 1 Tablespoon fresh thyme leaves, divided; Kosher salt and freshly ground black pepper; 2 Tablespoons extra-virgin olive oil, divided; 3 ounces thinly sliced Prosciutto di Parma; Kitchen twine

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Prosciutto wrapped pork tenderloin is completely transformed after roasting. The subtle saltiness pairs perfectly with caramelized vegetables.

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Ingredients

¼ cup kosher salt
¼ cup light brown sugar
4 cups cold water
3 pounds trimmed center-cut pork loin
1 large fennel bulb (about 1 pound), trimmed, quartered, and sliced ¼ inch thick
2 medium-ripe Bartlett pears, cored and quartered lengthwise
2 large shallots (about ¼ pound), peeled and cut in half lengthwise
1 Tablespoon fresh thyme leaves, divided
Kosher salt and freshly ground black pepper
2 Tablespoons extra-virgin olive oil, divided
3 ounces thinly sliced Prosciutto di Parma
Kitchen twine