Herbed Pork Tenderloins With Apple Chutney | Oregonian Recipes
Ina Garten didn't grow up eating pork, so cooking pork tenderloins for the first time was a revelation to her. She preps them by seasoning with rosemary and ...
Ingredients
- 2 pork tenderloins (2-1/2 to 3 pounds total)
- 1 tablespoon minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
- Good olive oil
- 10 to 12 slices prosciutto
- Apple Chutney (see accompanying recipe)
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