Turkey with Coppa and Apples
- 1 turkey tenderloin
- 1 apple cored and sliced
- 12 slices coppa
- 1 tbsp olive oil
- 1 bunch sage
- 1/4 cup water
- 3/4 cup white wine
- Cut tenderloin every ½" running crosswise – for each slice only cut ¾ of the way down, leaving all of the slices connected.
- Add a slice of coppa at one end of the roast, and fill each cut with one apple and one coppa slice.
- Insert two bamboo skewers near the center of the roast and press them through as each cut is filled – if the coppa and apples are slightly larger, that is fine but you can also pull and tug on the pork meat to lightly change the shape of each cut. When the last cut is filled add a coppa slice the outside of the roast.
- Using kitchen string, wrap the roast horizontally using the skewers to fasten, if necessary.
- In the pre-heated pressure cooker, add oil and sage leaves. When the leaves start to crackle add the roast and brown on all sides.
- Turn off the heat and pour in the wine and water.
- Close and lock the lid of the pressure cooker.
- For electric pressure cookers: Cook for 15 minutes at high pressure. For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 15 minutes pressure cooking time.
- When time is up, open the pressure cooker with the Natural release method – move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and wait for the lid-locking pressure indicator to go down (20 to 30 minutes).
- Transfer the roast to a serving platter and remove the skewers and string – pour cooking liquid and sage leaves over roast before serving.
- To serve, just finish cutting the slice between the apple and coppa slice – each piece of meat will have an apple slice stuck on one side, and coppa slice on the other.