3 Cortland apples, cored and cut into thin 1/16-inch (2-mm) thick slices

2 tablespoons (30 ml) cider vinegar

2 cloves garlic, sliced

• 1/2 cup (125 ml) apple juice or
• 1/2 cup (125 ml) chicken broth

With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.

In the baking sheet, combine the apples, vinegar, and garlic. Drizzle with the apple juice. Season with salt and pepper. Cover with aluminum foil and bake for about 5 minutes while grilling the pork tenderloins.

In a large skillet, brown the tenderloins in the oil. Season with salt and pepper. Remove the foil covering the apples and add the pork. Brush with the mustard.

Cover the meat with the prosciutto slices, overlapping slightly, then fold them under the tenderloins to cover completely.

Continue baking for 15 to 20 minutes for medium rare. Cover with aluminum foil and let rest for 5 minutes. Slice and serve with the apples and cooking juices.

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