The Parmense Vault: Prosciutto-Wrapped Pork Tenderloin with Vermouth and Fennel by Elena Rossi | inspochef | inspochef
Think of this as the structural upgrade to a traditional Sunday roast, scaled down for effortless execution. We wrap tender pork in a load-bearing layer of Pros
Ingredients
- 6 slices Prosciutto di Parma
- 12 leaves Fresh sage leaves
- 1 lb lb Pork tenderloin
- 1/2 tsp tsp Cracked black pepper
- 1 medium Fennel bulb
- 2 tbsp tbsp Extra virgin olive oil
- 1/2 cup cup Dry vermouth
- 1/2 cup cup Premium vegetable brodo
- 3 tbsp tbsp Unsalted butter
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