Prosciutto Wrapped Pork Tenderloin
Servings: 4
Total Time: 30 minutes
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
1. Preheat the oven to 400 degrees F.
2. Dry the surface of the pork tenderloins. If there is a thinner piece 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 prosciutto 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.
2. Dry the surface of the pork tenderloins. If there is a thinner piece 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 prosciutto 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 prosciutto in a pan or under the broiler would add a nice crispness.