Dry the surface of the pork tenderloins. If there is a thinner piece fold it underneath so the tenderloin is an even thickness throughout.
Make a paste from the salt, rosemary, red pepper flakes, fennel seeds, garlic, olive oil, and vinegar using a mortar and pestle. Rub it all over the tenderloins.
Lay out prosciutto lengthwise, slightly overlapping, the length of you pork tenderloin.
Lay the tenderloin at the bottom and roll up.
Place the wrapped tenderloin on a wire rack over a baking sheet with the seam down.
Roast in the oven for 20-25 minutes or until 145 degree F internal temperature.
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