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Mar 15, 2012 05:40 PM

Sauce for Prosciutto Wrapped Pork Tenderloin??

Im making a smoked prosciutto wrapped pork tenderloin for dinner tomorrow night and am looking for a sauce to go with it. Everything I have seen recipe wise has asked suggested an apple based sauce.

Given that it is spring I am looking for something a little fresher, more acidic to cut through the fat of the pork.

Any suggestions are welcome!

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  1. The first thing that came up on a google search for me was a Maltese sauce, has orange in it.

    1. sounds like you want something akin to the pan sauce for saltimbocca. you can do the standard lemon/white wine variety or go Roman-style with a tomato version. i guess it depends on what other flavors are in the pork dish and what you're serving alongside it...

      1 Reply
      1. re: goodhealthgourmet

        I was planning on serving local baby carrots in a white wine/honey/nutmeg glaze and a burratta/arugula salad. I like the idea of citrus to cut the fat. What about something along the lines of a salsa verde? Do you think that would overpower it?

        1. You might try deglazing the roasting pan with a bit of white wine, chicken stock, and add some orange and lemon peel and chopped fresh sage. That would go nicely with your other items.

          Sounds delish!

          1. The ginger sauce in this recipe is wonderful. Tart, sweet, and piquant. The apple-onions flans are a nice accompaniment.