Prosciutto Wrapped Pork Tenderloin
There are so many things to love about this recipe. It can be prepped in advance (pop in the oven 30 minutes before you plan to eat).
Pork is a much more affordable option than a beef tenderloin. And the prosciutto wrap and fresh herbs really elevate this to
dinner-party worthy! Though it’s simple enough for a weekday meal.
Serves 8
Adapted from an Ina Garten recipe
2-3 Pork Tenderloins, about 3 pounds total (ask you butcher to trim the tenderloins, removing the silver skin and any excess fat)
8-12 pieces of proscuitto (the packaged type is fine as you don’t want them too thinly sliced)
4 cloves of garlic
2 large sprigs of fresh rosemary (about 2 tablespoons chopped)
Kosher Salt and Fresh Black Pepper
Finely chop your rosemary. Peel and finely chop your garlic cloves. Once finely chopped, add a pinch of salt to the garlic and chop some more. Rub the flat side of your knife over the garlic to mash it down, and continue to chop some more. This will give you a chunky paste-like consistency. Combine chopped garlic and rosemary mixture in a small bowl.
Lay out three to four pieces of prosciutto on a piece of parchment paper, each piece slightly overlapping. Repeat this for as many tenderloins as you are prepping.
Pat the tenderloins dry with a paper towel. Season with salt and pepper. Lay the tenderloin diagonally across the prosciutto - I feel it rolls and stays best from this direction. Roll the tenderloin up in the prosciutto until the tenderloin is completely wrapped—it doesn’t have to be perfect.
To make this in advance, wrap each tenderloin tightly in plastic wrap and keep in the refrigerator until ready to cook (max two days).
Preheat oven to 450 degrees.
Place tenderloins on a baking sheet or in a baking dish well spaced out. Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices.
