Tamarind Pork Loin Wrapped in Prosciutto

Serves 2

• 1 pound pork lion
  
• 3 oz. very thinly sliced prosciutto
  
• ½ cup, plus ½ cup tamarind chutney: You can get this at some grocery stores, or buy some from a local Indian restaurant (very cheap, if not free). In St. Lucia the grocery stores carried a very, very spicy tamarind chutney made with habanero peppers. That is how we first tried this.
  
• Salt and pepper
  

Preheat oven to 350 degrees. Pat dry the pork loin, liberally salt and pepper it. Place the pork on a roasting/broiling pan, and spoon the chutney liberally along its length. Do not attempt to rub it on the sides, just put a lot on top, and as it cooks, it will work its way down. Place slices of prosciutto cross-wise over the pork (initially, you'll create a "T" with the pork loin and the piece of prosciutto) until you have covered the whole loin, but don't fold under. Once you've covered the loin in prosciutto, one side at a time, gently fold the prosciutto under the pork.

Cook at 350 for 20-30 mintes, or until the pork is 145-150 degrees according to a meat thermometer. This equates to "medium-medium-rare" Still a little pink, but warm through.

Pairs very nicely with baked sweet potato fries, or plantain tostones. If you cook extra, you can use it for a sandwich the following day.

As an alternative, more savory approach, use pesto rather than tamarind sauce.