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Peach and Prosciutto Pork Roulade with Spicy Apricot Glaze: Tender pork tenderloin has been stuffed with sweet peaches, salty prosciutto, and fresh arugula and finished with a sweet and spicy apricot glaze. #MySignatureDish
I dream of fancy dinners, black tie events, and glamorous heels. And then reality hits. I am a mom. I don’t have the opportunity to go out to as many of these events as I would like. But I do not have to let that stop me from enjoying gourmet dinners at home. In fact, I love to have friends and family over and WOW them with dishes that impress.
And with my step-by-step instructions and Calphalon Signature™ Nonstick cookware, you can create a meal to impress–for your friends, for a fancy dinner party, for clients, or even just for your cherub-cheeked kids!
Peach and Prosciutto Pork Tenderloin Roulade with Spicy Apricot Glaze: Sounds intense, huh? Let me break this down for you so that you too can be a rock-star in the kitchen.
First step, head on over to Macy’s to buy Calphalon Signature™ Nonstick 12 inch omelet pan with cover, of course you can buy online too at Macy’s. This pan will become your new best friend, as it is surely my new BFF. It is as durable as stainless steel, yet as easy to clean as non-stick. And you can throw this baby into the dishwasher, the oven, and even use wire whisks on it–This makes this chef SO happy!! It also has a lifetime warranty on it, so I know it will stand up to the test of time and my kitchen.
Once you have purchased your pan, it is time to get the ingredients for the pork roulade together.
Then you need to prepare your stuffing, by sauteing the peach and arugula in the Calphalon Signature™ Nonstick skillet.
Time to prepare the pork. First, holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book.
Cover with plastic wrap and lightly pound with meat mallet (or bottom of the skillet) until you have a flat surface.
Season with salt and pepper.
Lay the slices of prosciutto on top of the pork.
Spread the peach arugula filling over the prosciutto.
Roll the pork up tightly, securing with toothpicks.
Heat 1 tablespoon of oil in the Calphalon Signature™ Nonstick. Season outside of pork with salt and pepper and sear the pork tenderloin on all sides for about 2 minutes per side.
Once pork is seared, spoon apricot glaze evenly over pork.
Once glazed, pop into a 400 degree oven with a digital thermometer inserted into tenderloin. Bake until the internal temperature registers at 145 degrees (trust me on this temperature if you want juicy meat!)
Remove tenderloin to cutting board and loosely tent with foil and return skillet to stove. Over medium heat, deglaze the pan with dry white wine or chicken stock, whisking away (remember this pan can take it!)
Now slice up the Peach and Prosciutto Pork Roulade and spoon that sauce over the top.
You did it!! From start to finish with the help of ONE pan and my instructions, you made a dish that would impress ANYONE!! (From picky kids to my husband’s clients!!)
So what are you waiting for? Time to get cooking!
Peach and Prosciutto Pork Roulade with Spicy Apricot Glaze
- 1 pork tenderloin about 2 pounds
- 4 thin slices of prosciutto
- 1 cup fresh arugula
- 1 fresh peach diced (I leave skin on for texture--up to you!)
- 1 tablespoon fresh thyme minced
- 1 1/2 ttablespoons oil divided
- 1/2 cup Apricot all-fruit preserves
- 1 teaspoon red pepper flakes
- 1/2 cup dry white wine or chicken stock
- kosher salt and pepper
Preheat oven to 400 degrees.
Prepare pork to fill using instructions in post.
Season the pork liberally with salt and pepper.
Heat 1/2 tablespoon oil in skillet over medium heat. Lightly saute the peaches, arugula and thyme until the arugula just begins to wilt.
Lay the prosciutto on top of the pork, followed by the arugula and peach mixture. Roll the pork up, tightly and secure with toothpicks.
Prepare the apricot glaze by heating the preserves in the microwave for 30 seconds with 1/4 cup water. Mix in the red pepper flakes.
Heat 1 tablespoon oil in skillet. Sear pork on each side, about 2 minutes per side.
Spoon half the apricot glaze over the pork, reserving the rest of the glaze for later.
Insert a digital thermometer set to 145 degrees into middle of pork tenderloin, and transfer pan to the oven.
Roast until pork is 145 degrees--about 15-20 minutes.
Remove pork roulade from pan to cutting board and loosely tent with foil for 10 minutes.
In the meantime, return the skillet used to roast the pork back tot he stove and heat over medium-high heat. Deglaze the pan with the wine or chicken stock,whisking up the browned bits from bottom of pan. Add the reserved apricot glaze and bring to a boil.
Serve alongside or on top of pork.