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Tag Archives: prosciutto

Herbed Pork Tenderloin with Apple Chutney

14 Friday Nov 2014

Posted by BakedNorthwest in Easy, Entertaining, Main Dish, Pork, Sauces, Weeknight Meals

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Tags

apple chutney, apples, chutney, pork, pork tenderloin, prosciutto, rosemary, thyme

Herbed Pork Tenderloin and Apple ChutneyPork…wrapped in more pork. This is never a bad thing, and when it’s Ina toting a double pork throwdown, you do what she says.

We love Pork Tenderloins in our house, and this recipe was super easy to make on a weeknight for dinner. And shhh, I didn’t even wrap the tenderloins with kitchen string, I just wrapped the prosciutto around it as tight as I could and threw it in the oven!

I cooked the tenderloins for 25 minutes but wish I had done them for 20, since I like to make sure our pork stays super juicy! I halved the apple chutney recipe, because there is no way I needed 5 whole cups of it. The pork doesn’t need the chutney, and the chutney doesn’t need the pork. These can be treated as 2 totally different recipes, even though they pair together so well.

Recipe
Herbed Pork Tenderloin with Apple Chutney
serves 6 to 8
adapted from Make It Ahead

Ingredients

  • 2 pork tenderloins (2 1/2 to 3 pounds total)
  • 1 tbsp minced fresh rosemary
  • 1 tbsp chopped fresh thyme
  • kosher salt and fresh cracked pepper
  • olive oil
  • 10 to 12 slices prosciutto

For the Apple Chutney:
makes about 2 1/2 cups

Ingredients

  • 1/2 cup chopped yellow onion
  • 1 tbsp minced or grated fresh ginger
  • 1/2 cup orange juice
  • 1/3 cup apple cider vinegar
  • 1/2 cup brown sugar, packed
  • 1/2 tsp whole mustard seeds
  • pinch red pepper flakes
  • 1 tsp salt
  • 3 granny smith apples, peeled, cored, and 1/2 inch diced
  • 1/3 cup raisins

Directions

For The Pork Tenderloins:

Preheat the oven to 450 degrees F.

Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tbsp salt and 1 tsp pepper in a small bowl. Rub the tenderloins all over with 2 tbsp of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner “tail,” fold it underneath so the ternderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. Tie in several places with kitchen string to hold the prosciutto and the “tail” in place.

Roast for 20 to 25 minutes, 20 if you like your pork a little more rare, 25 if you like it well done. Cover the tenderloins with foil and allow to rest at room temperature for 15 minutes. Slice Diagonally in thick slices and serve warm with Apple Chutney.

For the Apple Chutney:

Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan. Add the apples, adding them as you chop to keep them from turning brown. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 50 imnutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. Stir in the raisins and serve warm, at room temperature, or cold.

 

Strawberry, Pecan and Prosciutto Quinoa Salad

01 Wednesday May 2013

Posted by BakedNorthwest in Bloggerific, Easy, Entertaining, Main Dish, Salad, Side Dish

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Tags

apple cider vinegar, arugula, feta, lemon, parsley, pecan, prosciutto, Quinoa, red onion, salad, southern living, strawberry

Strawberry Pecan Quinoa Salad

Dare I say this is one of the BEST Quinoa recipes I have ever discovered?!? It’s such a fun combination of flavors and ingredients that totally compliment each other. I can’t wait to make this for a summer party!

Strawberry Pecan Quinoa Salad

I was so excited to dive into this, that I didn’t end up with any well styled photos. I was just too hungry and it all just tasted too good.

Note: this recipe tastes best the day it is made. Strawberries just aren’t quite the same after they have sat in the fridge overnight. It’s still great the next day, but if you are making it for an event or party serve it the same day.

Recipe
Strawberry, Pecan & Prosciutto Quinoa Salad
adapted from Southern Living
Makes 4 servings (more as a side dish for a party)

Ingredients 
For the Dressing:
  • 1/3 cup diced red onion
  • 3 Tbsp grapeseed oil
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp fresh parsley, chopped
  • 2 tsp lemon zest
  • A pinch of salt
  • Freshly ground black pepper, to taste
For the Salad:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 4 oz. prosciutto
  • 1 Tbsp. extra virgin olive oil
  • 1 cup pecans, toasted
  • 1 cup arugula
  • 1 cup quartered strawberries
  • 1 cup crumbled fat free feta cheese
Bring 2 cups water and 1 cup quinoa to a boil. Cover, reduce heat to medium-low, and simmer for 10-15 minutes, until quinoa is easily fluffed with a fork. Let cool.
Stir/Whisk together 1/3 cups diced red onion, 1 tbsp chopped fresh flat-leaf parsley, 3 tbsp grapeseed oil, 1 tbsp apple cider vinegar, 2 tsp lemon zest, 1 tbsp fresh lemon juice, salt, and pepper.
Saute 1 (4oz) package (or 3 oz, or 6 oz…whatever works!) of prosciutto in 1 tbsp hot olive oil in a large nonstick skillet over medium heat for 3 to 4 minutes or until slightly crisp; drain well, and crumble prosciutto to bite-sized pieces.
Toss together onion/dressing mixture, prosciutto, quinoa, toasted pecans halves, strawberries, feta cheese, and arugula. Serve immediately, or the day it is made.

My Kind of Friday

22 Friday Jun 2012

Posted by BakedNorthwest in Appetizers, Boozy, Entertaining

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Tags

candied nuts, cocktails, dates, friday night, ginger, goat cheese, lemon drop, prosciutto, salad, sweet potato hummus

Otto

There is something to say about ending your work week on a good note and getting off on the right foot to your weekend. For me, the perfect way to end my work week is with a fun meal and a familiar face. Last Friday Jordan arrived with not only himself (enough to make me happy) but with Otto, his new puppy. He is so much fun, and cute to boot. Him and the cats will have to work on their relationship, but they’ll be friends someday I’m sure.

So, for our evening in with our furry friends we just had some cocktails and appetizers – Ginger Lemon Drops, Sweet Potato Hummus with rice crackers and peppers, prosciutto-wrapped dates with goat cheese, a big salad, and some leftover Crunchy Chicken Coconut Fingers. It was pretttttty much amazing.

Ginger Lemon Drops, Sweet Potato Hummus, a salad, prosciutto wrapped dates with goat cheese…Munchies and Cocktails are the best.

Half the time I look at my photos and just laugh – all of the ridiculous mismatched dishes, place mats and tablecloths…cat toys in the background, less than award-winning plating skills. Sometimes my living situation and surroundings don’t really allow me to have award winning photos that make the good blogs out there great…And sometimes I get really depressed about it. But why? I have no reason to be sad over such a silly thing. I have this wonderful dude who brings a cute puppy home with him…what more could a girl ask for? I am pretty sure one day I will have matching dishes, and maybe even a cute backdrop to photograph these matching dishes in. But for now, I have to say I am pretty damn happy, and life is good. Mismatched dishes and all.

Recipe

Ginger Lemon Drop

Makes 1 drink

Ingredients

  • 1 1/2 oz vodka
  • 1/2 oz lemon juice, freshly squeezed
  • 1/2 oz simple syrup
  • freshly grated ginger
  • sugar for the rim and lemon to garnish, if desired
Add Vodka, lemon juice, simple syrup, and grated ginger to a cocktail shaker filled with ice. Shake it up vigorously, pour into a martini glass and enjoy!

 

 

Now for some yummy dates. Savory and Sweet!

Pre-Broiler Action. It takes a few dates to get a hang of it, but I promise once you get going it is super easy, fun, and delicious!

Perfect for a cocktail party for 20 or for 2 🙂

Recipe

Prosciutto Wrapped Dates with Goat Cheese

Make as many or as little as you want…wing it!

Ingredients

  • Dates
  • Goat Cheese
  • Candied nuts (pecans, walnuts, anything to add a little crunch!)
  • prosciutto

Remove the pits from the dates. Hollow out a little hole in the date. Add some Goat Cheese, push in a candied nut, and wrap the date in a thin slice of prosciutto. Place Dates on a greased baking sheet and pop under broiler for a few minutes, until prosciutto has browned a little and has gotten a bit crispy. Enjoy!

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