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Proscuitto Wrapped Pork Tenderloin

Pork tenderloin rubbed with balsamic vinegar, olive oil, garlic, and herbs then wrapped in proscuitto prior to roasting.
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Proscuitto Wrapped Pork Tenderloin
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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 proscuitto

Directions

1. Preheat the oven to 400 degrees F.

2. Dry the surface of the pork tenderloins. If there is a thinner “tail,” fold it underneath so the tenderloin is an even thickness throughout.

3. 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.

3. Lay out proscuitto lengthwise, slightly overlapping, the length of you pork tenderloin.

4. Lay the tenderloin at the bottom and roll up.

5. Place the wrapped tenderloin on a wire rack over a baking sheet with the seam down.

6. Roast in the oven for 20-25 minutes or until 145 degree F internal temperature.

7. Slice and serve.

Notes & Tips

Balsamic vinegar would be a fine substitute for the white balsamic vinegar.

Crisping the proscuitto in a pan or under the broiler would add a nice crispness.




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