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!
Peel the carrots and wrap the pork with prosciutto. Place the pork in the steamer.
The steamer is just one accessory that comes with Multo™ and allows you to steam your protein without losing its juicy flavor.
Add carrots and accompanying liquids and spices to the pot and evenly coat with honey mixture.
Tender pork tenderloin medallions wrapped in prosciutto and served with carrots infused with the flavors of thyme and honey.
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
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!
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