Prosciutto-Wrapped Pork Tenderloin | The BBQ Barn
In a medium bowl mix together the prunes, shallot, garlic, port, rosemary, salt, and pepper. Set aside until required.
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Cooking tools:
- Grill
- Meat tenderizer
- Convection tray
- Trivet
- Butcher's twine
- Filleting knife
- Plastic wrap
- Refrigerator
- Mixing bowl
- Cutting board
Ingredients
- 100 g grams pitted prunes, roughly chopped
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 5 ½ tbsp tablespoon (30ml) port
- 2 sprigs rosemary, leaves finely chopped
- ½ tsp teaspoon sea salt
- ¼ tsp teaspoon pepper
- 1 x 400g pork tenderloin
- 4 slices prosciutto
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