Prosciutto wrapped Herbed Pork Tenderloin with Apple Chutney and Goat Cheese Mashed Potatoes

Ina Garten has a newish book called Make It Ahead and this recipe and menu comes from this book. I love to cook in the morning for dinner. As much as I can do ahead is always a plus as I lose energy in the late afternoon. This is a perfect menu for a party or you can make one half of the recipes and just enjoy them for yourselves.
Pork menu
2 pork tenderloins (2½ 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 (recipe follows)
Preheat the oven to 450 degrees.

Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner “tail,” fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the “tail” in place.
Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees for medium rare and 145 degrees for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with the Apple Chutney.
Note: Pork can be cooked medium rare because there is no longer a concern about trichinosis. Overcooked pork will be dry and flavorless.

MAKE IT AHEAD: Assemble the pork completely, wrap tightly, and refrigerate for up to 24 hours. Roast before serving.
Pork Tender menu

Apple chutney
Makes 5 cups
Of course, you can serve Herbed Pork Tenderloins with store-bought chutney but homemade apple chutney with fresh ginger and raisins is easy to make and delicious!

1 cup chopped yellow onion
2 tablespoons minced or grated fresh ginger (see note)
1 cup freshly squeezed orange juice (4 oranges)
3/4 cup apple cider vinegar
1 cup light brown sugar, lightly packed
1 teaspoon whole mustard seeds
1/4 teaspoon crushed red pepper flakes
11/2 teaspoons kosher salt
6 Granny Smith apples, peeled, cored, and ½-inch-diced
3/4 cup raisins
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 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. Stir in the raisins and serve warm, at room temperature, or cold.

Note: To mince ginger, I peel it, dice it, and process it in a mini food processor.

MAKE IT AHEAD: Store covered in the refrigerator for up to 2 weeks.

Goat Cheese Mashed Potatoes
3 pounds large Yukon Gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7 to 8 ounces garlic and herb goat cheese, at room temperature, such as Montrachet
4 tablespoons (1/2 stick) unsalted butter, at room temperature
11/2 cups sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 375 degrees.

Place the potatoes, garlic, and 1 tablespoon of salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer, and cook for 20 to 25 minutes, until very tender.

Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set over a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt, and 2 teaspoons pepper, until smooth.

Pour the mixture into a 9 × 12 × 2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.
MAKE IT AHEAD: Assemble the dish, including the Parmesan, and refrigerate for up to 3 days. Bake before serving.

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