Pork Tenderloin Vitali - cooking recipe

Ingredients

1 large pork tenderloin, silverskin removed and flattened down to 1/4-3/8-inch thick
1 teaspoon smoked paprika
6 slices Fontina cheese
1 tablespoon fresh parsley
6 slices prosciutto
1/2 teaspoon black pepper
2 tablespoons extra virgin olive oil
1/2 apple, peeled and cut into small pieces
1 tablespoon lemon juice
1/3 cup apple juice
1/3 cup chicken broth
2/3 cup red pepper jelly
1/2 tablespoon rosemary, chopped
1/2 cup heavy cream
2 tablespoons butter

Preparation

Preheat oven to 375\u00b0F. Sprinkle smoked paprika over pork covering the entire surface. Place cheese, leaving about 1-inch from the edges. Sprinkle parsley over before laying prosciutto on top. RolI up meat tightly while tucking in the ends. Keep in place with kitchen twine and secure the ends with a couple toothpicks. Crack some freshly ground black pepper; set aside.
In an ovenproof skillet over medium-high heat, add oil. When shimmering, place pork seam side down and cook until brown on that side, about 3 to 4 minutes. Flip pork over and transfer skillet to preheated oven. Cook for 20 to 25 minutes or until internal temperature reaches 140-145\u00b0F. Transfer pork to a cutting board, make a loose tent with foil and set aside.
In a small bowl, combine apple with lemon juice; set aside.
Using paper towel, remove excess fat leaving a little behind for extra flavor. Turn heat to medium-high and pour in apple juice and chicken broth. Scrape the bottom of the skillet to dislodge any brown bits.
Add spicy red pepper jelly and stir until jelly turns into liquid form. Add rosemary, heavy cream and apple mixture. Stir, bring to a simmer and reduce heat; simmer gently until sauce thickens, about 15 to 20 minutes, stirring occasionally. Turn off heat and stir in butter until melted. Spoon over sliced pork and serve immediately.