Prosciutto-Wrapped Pork Tenderloin

Pork Tenderloin:

1. Cut lengthwise 3/4's and with plastic wrap over top, flatten pork thin with mallet and refrigerate.

Mushroom and Sun-dried Cherry Duxelle:

1. Melt butter in skillet, add shallots, cook until soft.
2. Add chopped mushrooms. Sweat until slightly brown and add white wine.
3. Cook slowly moving ingredients with a spoon until almost all of the moisture is evaporated. Add sun dried cherries, thyme, parsley, salt & pepper.
4. Let cool in refrigerator

Fill Pork Tenderloin:

1. Lay two thin slices on cutting board & spread with Dijon mustard
2. Place flatten pork tenderloin on top
3. Spread mushroom mixture on top of pork
4. Roll into a cylinder & refrigerate
5. Sear pork tenderloin in skillet, brown on all sides, finish in 375 degree oven
6. Add brown sauce flavored with Marsala wine
7. Cook to desired doneness
8. Slice pork tenderloin into three pieces, arrange on plate with smashed celery root potatoes & serve two types of seasonal fresh local vegetables & spoon sauce around pork.
9. Finish pork with fresh sour cherries & some purple daikon radish sprouts

Celery Root Mashed Potato

1. Peel & cook Celery root & potato with salt until soft
2. Strain off liquid reserve a little for later
3. Mash until smooth, add crème fraiche, milk and butter
4. Season with salt and pepper

Credit for this recipe goes to Chef Michael Davies, Elm Hurst Inn.

Elm Hurst Inn & Spa Executive Chef since 1996, Michael Davies received classical training at Toronto's George Brown College. He holds an Interprovincial Red Seal and is a certified Chef de Cuisine with Honours Standing.  Michael is committed to working with local growers and producers to source and serve the finest and fre3shest local produce, cheeses and meats, including Ontario beef.  He is also an experienced culinary teacher for both corporate and leisure groups.