Thursday, July 17, 2008

Pork tenderloin wrapped in parma ham with cider and apple sauce



the finished dish

It starts out like this, with pork tenderloin from Home Farm:

For roasting temperatures see here: http://www.thecotswoldfoodyear.com/2008/11/kitchen-tips-32-is-my-roast-cooked.html

See updated version here: http://www.thecotswoldfoodyear.com/2008/12/tenderloin-of-pork-wrapped-in-parma-ham.html

Related posts:

Slow cooked belly pork with creamy lentils
Roast pork loin
Pork curry
Pork tenderloin curry in a hurry

1 comment:

Anonymous said...

That looks so inviting I might pass up on the starter just to tuck into it quicker.......mouthwateringly yummy :) Rache