Tenderloin wrapped with prosciutto and butter sauce



For the dish
-Cut the edges of the wrap around the ballotines and remove the plastic, making sure you do not ruin the wrapping you have done.
-Place a pan over medium to high heat; pour half of the olive oil and sauté the sides of the ballotines, until they get a vivid brown colour. Transfer the ballotines to a pan and resume cooking at preheat oven set at 180°C, until the pork is cooked, but still remain juicy in the center (70°C temperature on the inside), for approximately 10 minutes.
-Lower the heat to medium-low, pour the rest of the olive oil, add the onion, salt and cook while whisking, until it slightly softens. Add the butter and cook, until it is lightly roasted, then add the raisins and the garlic. Once you start smelling the garlic, increase the heat to medium, deglaze with the balsamic vinegar, let it reduce by half and add the chicken broth. Boil until the sauce has slightly thickened, remove from heat and add the honey.
-Taste and season to taste, if necessary.
-Cut the ballotine in slices of approximately 2 cm., serve in plates, pour some sauce on top and garnish with chives.

For the tenderloin ballotines
-Salt the tenderloin slices well on every side.
-Cut an adequate amount of plastic wrap for foodstuffs by pressing it against the cutting surface. Spread half of the prosciutto slices evenly in a row vertically onto the plastic wrap; in a way that each of them slightly goes on top of the other. Use a brush to spread half of the mustard evenly on top of the prosciutto and sprinkle with half of the finely chopped rosemary. Place the first tenderloin over the prosciutto slices, horizontally at mid-height and wrap by lifting the prosciutto using the plastic wrap. Roll towards the other side, making sure not to push any piece of the plastic wrap within the ballotine. Roll for a few times, until you finally create a tight cylinder that looks like a candy (ballotine). With the tip of the knife create 1-2 holes on top of the ballotine and wrap tightly once ome time, so as to remove the air that might be trapped inside. Follow the same process for the second tenderloin.