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Prosciutto Wrapped Pork with Chorizo Recipe

This Prosciutto Wrapped Pork with Chorizo recipe features whole pork tenderloin butterflied, stuffed with smoky chorizo-red pepper-shallot filling, rolled tightly in thin prosciutto slices, and roasted crisp — pork-on-pork decadence with lemon-thyme brightness. From A IS FOR APPLE “Pork and Pears,” hosted by Lauren Gulyas, this elegant roulade delivers juicy 145°F tenderloin perfection wrapped in salty prosciutto armor while chorizo provides spicy surprise.

The Inspiration

Prosciutto Wrapped Pork with Chorizo elevates lean tenderloin through double-pork genius — silver-skin-free pork stays moist inside prosciutto casing while chorizo-red pepper-shallot stuffing creates confetti-like texture bursts. Lauren Gulyas masterfully executes A IS FOR APPLE‘s pork focus through cold prosciutto handling (prevents tearing), book-style butterflying (even stuffing), and precise 145°F doneness (tenderloin sweet spot). Shallot caramelization provides sweetness base; lemon zest cuts richness without acidity overload.

Ingredients

1 whole pork tenderloin silver skin removed 1 lb (454g)
2 large whole shallots
100 g (3.5oz) cured smoked chorizo sausage
1 tablespoon (15ml) minced garlic
1 red pepper washed
1 tablespoon (15ml) olive oil
¼ cup (60ml) bread crumbs
2 teaspoons (10ml) fresh thyme leaves
Zest of one lemon
Olive oil
7-8 slices of thin cold, prosciutto

Methods

Chop the shallots, garlic and red pepper into small dice. Thin slice the chorizo and dice ¼ inch (.31cm) squares.
Place a medium skillet over medium heat, add the oil and allow to heat 1 minute. Add the shallots, garlic and red pepper and sauté until shallot are just starting to caramelize and soften. Add the chorizo and cook for 2 minutes, just to slightly crisp up.
Remove from the pan and into a bowl add the fresh thyme, lemon zest and bread crumbs stir to combine. Add a few good turns of fresh pepper.
Allow mixture to cool in the refrigerator.
Place the pork on cutting board. Make a cut all the way along, and about halfway through the fillet, so that you can open it like a book. Flatten it slightly.
Stuff with the now cooled chorizo mixture, then close it up again.
Place a large piece of cling wrap on the cutting board and lay the prosciutto in overlapping slices. Space them out to the length of the pork.
Work quickly as prosciutto gets hard to work with as it warms.
Place pork along the edge of laid out prosciutto. Roll up like a cigar. Nice and firm. Place pork on a tray seam side down
Preheat oven to 375F (190°C).
Bake until meat registers 145 degrees, approximately 15-18 minutes. Tip: make sure you are checking the internal temperature of the tenderloin and not the chorizo filling!
Tent tenderloin in tinfoil to let rest for 10 minutes.

Serving Suggestions

Fan Prosciutto Wrapped Pork with Chorizo pinwheels over pear mostarda with pan juices reduction, or construct roulade sandwiches on ciabatta with arugula-piquillo relish for lunch decadence — episode’s pork-pear theme demands Bosc pear-roasted fingerlings absorbing carving juices while prosciutto crisps provide textural anchor. Holiday platters showcase ½-inch slices fanned dramatically with quince membrillo; tapas transformation cubes roulade into skewers with manchego cubes.

Pair Rioja Reserva matching pork depth or crisp Grüner Veltliner cutting fat; deconstruct into salad where sliced pork crowns bitter frisée with sherry vinaigrette. Family sheet-pan doubles perfectly; sous-vide 135°F then prosciutto torch elevates precision.

Final Thoughts

Prosciutto Wrapped Pork with Chorizo recipe from A IS FOR APPLE “Pork and Pears,” hosted by Lauren Gulyas, transforms 1-pound silver-skin-free tenderloin into elegant roulade butterflied book-style, stuffed with smoky chorizo-red pepper-shallot confetti, rolled tightly in cold thin prosciutto slices using cling wrap technique — 375°F roast hits 145°F juicy perfection yielding 8-10 dramatic ½-inch pinwheels perfect for holiday centerpieces or weeknight protein. Lemon-thyme breadcrumb binding prevents dryness while precise temp checking (tenderloin only!) ensures silkiness contrasting prosciutto snap and chorizo chew.

Find more recipes from A is for Apple here!