Prosciutto Wrapped Pork Tenderloin
Pork tenderloin rubbed with balsamic vinegar, olive oil, garlic, and herbs then wrapped in proscuitto prior to roasting.
servings: 4
total time: 30 minutes
recipe by: Rae
Ingredients
- 2- 1 lb pork tenderloins, silver skin removed
- 1/2 tsp course salt
- 1/4 tsp dried rosemary
- 1/8 tsp red pepper flakes
- 1/8 tsp fennel seeds
- 1 large clove garlic, peeled
- 1 TBSP olive oil
- 1 tsp white balsamic vinegar
- 3 oz sliced prosciutto
Directions
- Preheat the oven to 400 degrees F.
- 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.
- Slice and serve.
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