Prosciutto Wrapped Pork Tenderloin with Caramelized Pears and Fennel - Prosciutto Di Parma

Name: Prosciutto Wrapped Pork Tenderloin with Caramelized Pears and Fennel - Prosciutto Di Parma
Ingredients: ¼ cup kosher salt; ¼ cup light brown sugar; 4 cups cold water; 3 pounds trimmed center-cut pork loin; 1 large fennel bulb (about 1 pound), trimmed, quartered, and sliced ¼ inch thick; 2 medium-ripe Bartlett pears, cored and quartered lengthwise; 2 large shallots (about ¼ pound), peeled and cut in half lengthwise; 1 Tablespoon fresh thyme leaves, divided; Kosher salt and freshly ground black pepper; 2 Tablespoons extra-virgin olive oil, divided; 3 ounces thinly sliced Prosciutto di Parma; Kitchen twine

"Prosciutto wrapped pork tenderloin is completely transformed after roasting. The subtle saltiness pairs perfectly with caramelized vegetables...."

INGREDIENTS

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¼ cup kosher salt

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¼ cup light brown sugar

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4 cups cold water

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3 pounds trimmed center-cut pork loin

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1 large fennel bulb (about 1 pound), trimmed, quartered, and sliced ¼ inch thick

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2 medium-ripe Bartlett pears, cored and quartered lengthwise

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2 large shallots (about ¼ pound), peeled and cut in half lengthwise

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1 Tablespoon fresh thyme leaves, divided

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Kosher salt and freshly ground black pepper

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2 Tablespoons extra-virgin olive oil, divided

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3 ounces thinly sliced Prosciutto di Parma

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Kitchen twine

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