The Parmense Vault: Prosciutto-Wrapped Pork Tenderloin with Vermouth and Fennel by Elena Rossi
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
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at inspochef.com.
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Prosciutto Wrapped Pork Tenderloin with Caramelized Pears and Fennel - Prosciutto Di Parma
parmacrown.com
Recipes Prosciutto-Wrapped Pork Tenderloin
admin.soscuisine.co.uk
Recipes Prosciutto-Wrapped Pork Tenderloin
soscuisine.com
Prosciutto-Wrapped Pork Tenderloin | Fire & Smoke Society Recipes
fireandsmokesociety.com
Prosciutto-Stuffed Pork Tenderloin | RICARDO
ricardocuisine.com
Prosciutto-Wrapped Pork Tenderloin | Pork Recipes | Weber BBQ
weber.com
Delicious Prosciutto Wrapped Pork Tenderloin with Crispy Sage Recipe
michiganplum.org
Pork Tenderloin Wrapped in Prosciutto with Beans
jernejkitchen.com