Follow the guided recipe from Multo™ by CookingPal® to make this juicy, prosciutto-wrapped pork tenderloin with honey-glazed carrots in no time! This meal is a classic, simple crowd pleaser as it makes tender pork and sweet vegetables with a bit of saltiness and crispness. Use the steamer accessory to steam the prosciutto-wrapped pork to maintain its moistness and natural flavors. This recipe makes a complete dinner that all aged-eaters will love!
How to make prosciutto-wrapped pork with Multo™ by CookingPal®?
1. Prepare the ingredients.
Peel the carrots and wrap the pork with prosciutto. Place the pork in the steamer.
2. Steam the wrapped pork with the steamer.
The steamer is just one accessory that comes with Multo™ and allows you to steam your protein without losing its juicy flavor.
3. Coat the carrots with honey and enjoy.
Add carrots and accompanying liquids and spices to the pot and evenly coat with honey mixture.
Cooking tips and tricks
Once wrapped in prosciutto, place the pork medallions into Multo™ with seam-side down (where the prosciutto ends) to keep it attached to the pork.
What are the variations of these prosciutto-wrapped pork tenderloins?
If you are a sauce lover and willing to take on an extra cooking adventure for this recipe, you can make a sauce in minutes that nicely pairs with this recipe. Our suggested sauce features shallots, is cooked with both grainy and Dijon mustard, is laced with chicken stock and chopped sage, and is finished with a splash of heavy cream. TIP: If you are avoiding dairy, you can replace the cream with 2 tsp. of cornstarch, arrowroot starch, or tapioca starch to the chicken stock.
Required Accessories
Steamer
The final verdict on these prosciutto-wrapped pork tenderloins - how does it taste?
Follow this recipe to make a complete, satisfying meal that is packed with flavor. It’s:
Sweet
Tender
Perfectly spiced
Crispy
& Filling!
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Tender pork tenderloin medallions wrapped in prosciutto and served with carrots infused with the flavors of thyme and honey.
Ingredients
12 EA slender carrots with tops
28 OZ / 800 G pork tenderloin
1.5 TSP fine sea salt, divided
0.75 TSP black pepper, divided
8 EA prosciutto slices
4 SPRIGS rosemary
4 SPRIGS thyme
1 TSP honey
2 TBSP butter
Directions
Peel the carrots and cut off the green tops, leaving 1” (2.5cm) of stem still attached.
Fill the mixing bowl with 1L (34oz) of water and arrange the carrots in the deep steamer basket. Attach the basket to the mixing bowl.
Cut the pork into 8 pieces about 5cm (2”) thick. Sprinkle all over with 1 teaspoon salt and ½ teaspoon pepper. Wrap a slice of prosciutto around each piece of pork.
Place the rosemary on the bottom of the shallow steamer basket. Arrange the pork medallions on top and set the shallow steamer basket on top of the deep steamer basket.
Cook using the steam setting for about 20 minutes / 250°F|120°C / speed 1 or until the internal temperature of the pork reaches 63℃ (145℉).
In a large non-stick skillet over medium-low heat, melt the butter and stir in the honey. Add the thyme and allow it to infuse for 2 minutes.
Carefully remove the steamer basket and keep the meat hot.
Add the carrots to the skillet and shake the skillet back and forth to coat the carrots with the honey-butter mixture.
Sprinkle the carrots with the remaining ½ teaspoon salt and remaining ¼ teaspoon pepper, shaking the pan again to coat the carrots.
Divide carrots and pork among plates. Enjoy your meal!
