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No. 0225 French Members recipe

Prosciutto-Wrapped Pork Tenderloin with Beluga Lentils

Pork tenderloin wrapped in paper-thin prosciutto roasts to a juicy blush while the ham crisps into a salty shell. It sits on earthy black beluga lentils and wilted spinach with a velvety white wine butter sauce, crushed pink peppercorns and fresh pea shoots, bistro elegance for a special night in.

4.4 from 2,220 cooks

Sliced prosciutto-wrapped pork tenderloin on black lentils with spinach, butter sauce and pea shoots
Photo: Sylwester Ficek on Pexels
Prep
30 min
Cook
40 min
Total
1 hr 10 min
Serves
4
Level
Hard
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Method 6 steps

Members recipe

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