Easter Feast: Bayonne Ham-Wrapped Pork Tenderloin with Asparagus with Créme Fraîche

SPONSORED BY BAYONNE HAM

Celebrate Easter with this easy-to-put-together holiday meal starring a tender pork tenderloin wrapped with slices of Bayonne Ham (Jambon de Bayonne) and fresh spring asparagus with a creme fraiche vinaigrette.Bayonne Ham is renowned for its exceptional flavor profile that elevates every dish it's paired with. In this recipe, the ham provides a protective layer of savory fat to the lean muscle of the tenderloin, transforming into a crisp bacon-like coating that bastes the pork with flavorful juices as it cooks. Paired with fresh spring asparagus, it makes an ideal holiday meal.Did you know The European Union recognizes Bayonne Ham with a Protected Designation of Origin? It’s still aged according to ancient traditions and preserved exclusively with the mineral-rich salt of the Salies-de-Bearn region, which produces a meltingly tender ham with flavors characterized by its distinctive terroir, and rich red color. Bayonne Ham is produced according to ancient ancestral methods, and the pigs are born and raised in South-West France while being fed an exclusive corn-based diet. The hams are cured with salt from Salies-de-Béarn springs and then air-dried and aged in the Adour Basin, between the Atlantic Ocean and the Pyrenean mountains. The finished Jambon de Bayonne hams are renowned for their distinctive taste and exceptional quality.[tasty-recipe id="8871"]