Best 7 Pork Tenderloin Wrapped In Prosciutto With An Herbed Pan Sauce Recipes

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Pork tenderloin wrapped in prosciutto is a luxurious and flavorful dish that is perfect for a special occasion. The tenderloin is first wrapped in prosciutto, which helps to keep it moist and juicy during cooking. It is then seared until golden brown and cooked through. A simple pan sauce made with white wine, chicken broth, and herbs is then spooned over the tenderloin. This dish is sure to impress your guests, and it is also relatively easy to make.

In addition to the main recipe, the article also includes recipes for a variety of side dishes that would pair well with pork tenderloin wrapped in prosciutto. These side dishes include roasted potatoes, sautéed green beans, and a simple salad. With so many delicious options to choose from, you're sure to find the perfect meal to enjoy with your pork tenderloin wrapped in prosciutto.

Let's cook with our recipes!

PROSCIUTTO-WRAPPED PORK TENDERLOIN AND POTATOES



Prosciutto-Wrapped Pork Tenderloin and Potatoes image

A quick and easy one-pan meal that is ready in just 30 minutes! I've included an optional shallot/mustard pan sauce if you'd like to step it up a notch.

Provided by Jennifer

Categories     Main Course

Time 30m

Number Of Ingredients 15

2 lb pork tenderloin
2-3 slices prosciutto
2-3 leaves sage
Freshly ground pepper
Small red or white potatoes, halved or quartered, if larger
Olive oil (for brushing)
1/4 cup white wine
2 shallots, roughly chopped
2/3 cup chicken stock
1 Tbsp grainy mustard
1 tsp Dijon mustard
2 Tbsp chopped sage leaves
1/4 cup heavy cream
Freshly ground pepper
Salt, to taste

Steps:

  • Pre-heat oven to 425° with rack in centre of oven.
  • Remove fat and silverskin from pork tenderloin. Tuck thin end of tenderloin underneath. Place sage leaves on top of pork, evenly spaced along the meat. Add some freshly ground pepper BUT DO NOT SALT! (The prosciutto will take care of the salting here!). Take one piece of prosciutto and lay it over-top of one of the sage leaves, tucking the ends underneath. Repeat with another slice of prosciutto, being sure to cover the sage. Use 2 or 3 slices of prosciutto as needed to cover more of the pork. Place pork in the centre of an oven-safe skillet or baking dish. Brush the top of the pork/prosciutto with olive oil and brush the empty sides of the pan with olive oil as well.
  • Cut potatoes in half and distribute on either side of the pork. Try not to over-load the pan or the potatoes won't brown as well. Sprinkle with a bit of salt and pepper and if desired, arrange the potatoes cut-side down in the pan for best browning.
  • Place in to pre-heated oven and cook for approximately 25 minutes or until internal temperature of meat is about 150° (time will depend on the size of your tenderloin). When meat has reached this temperature, remove from oven. Move rack up one position and turn on the broiler. Place skillet back in the oven and allow to cook under the broiler for a few minutes until the prosciutto crisps up. Remove from oven and let pork stand for at least 5 minutes before cutting/eating.
  • If making the pan sauce: Remove pork to a cutting board and tent loosely with foil and using a slotted spoon (to keep as much of the pan juices in the pan as possible), remove the potatoes to a bowl. Set aside. Place skillet on to a burner, over medium-high heat. Add the wine and shallots and using a wooden spoon, scrape the bottom of the pan to loosen any browned bits. Cook until shallots have softened and are starting to take on a golden colour and wine has mostly evaporated. Add chicken stock, mustard, sage and cream and allow to cook, until reduced by 1/Taste and add salt and freshly ground pepper, to taste. Serve over pork or on the side.
  • *Note: If you are avoiding dairy, simply skip the cream and instead, add 2 tsp. of cornstarch (or arrowroot/tapioca starcto the chicken stock before adding to the pan. Cook until sauce thickens slightly.

Nutrition Facts : Calories 493 kcal, Carbohydrate 3 g, Protein 65 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 228 mg, Sodium 353 mg, Sugar 1 g, ServingSize 1 serving

HERBED PORK TENDERLOINS



Herbed Pork Tenderloins image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 6

2 pork tenderloins (2 1/2 to 3 pounds total)
1 tablespoon minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
Good olive oil
10 to 12 slices prosciutto

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
  • 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 and serve warm with apple chutney.

HERB-MARINATED PORK TENDERLOINS



Herb-Marinated Pork Tenderloins image

For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.

Provided by Ina Garten

Categories     main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 10

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

Steps:

  • Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
  • Preheat the oven to 400 degrees F.
  • Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams

PORK TENDERLOIN WRAPPED IN PROSCIUTTO, WITH AN HERBED PAN SAUCE



Pork Tenderloin Wrapped in Prosciutto, With an Herbed Pan Sauce image

This is a rather simple and fast dinner that will have your meat & potatoes hubby oohing and ahhing at you. It's a restaurant-quality, easy recipe that is sure to get rave reviews.

Provided by insubordinatehousew

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 pork tenderloin, trimmed
8 -10 pieces prosciutto, thinly sliced
black pepper, fresh cracked
fresh thyme sprig
2 tablespoons vegetable oil
1 1/4 cups chicken broth
2 tablespoons flour
2 garlic cloves, minced
2 teaspoons fresh thyme, minced
1/4 cup lemon juice, scant
3 tablespoons chives, minced
salt & pepper

Steps:

  • Adjust your oven rack to the middle position and preheat your oven to 450. Line a baking sheet with foil and set a wire rack on top of it.
  • Rinse and pat dry the pork tenderloin. Season with fresh cracked black pepper and overlay with thyme. Then wrap tenderloin in prosciutto.
  • Heat 2 tblsp oil over medium heat in a skillet or braiser. Brown each side of your tenderloin, approximately 5-7 minutes per side. Transfer meat to wire rack set in foil lined baking sheet. Bake until meat registers 145 degrees, approximately 15-18 minutes.
  • Meanwhile, deglaze pan used to brown tenderloin by pouring in the chicken stock. Bring to a simmer. Then whisk in the flour until sauce begins to thicken. Whisk in garlic, thyme, and lemon juice. Cook until sauce is desired thickness, whisking often (approx. 5-10 minutes). Off heat, stir in the chives and a dash of salt & pepper.
  • Allow tenderloin to stand for a few minutes before slicing. Serve topped with pan sauce.

PROSCIUTTO-WRAPPED PORK LOIN



Prosciutto-Wrapped Pork Loin image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h20m

Yield 6 to 10 servings

Number Of Ingredients 18

1/2 cup fresh parsley
1/4 cup fresh sage leaves
1 tablespoon Dijon mustard
1/2 shallot, coarsely chopped
2 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 pork loin (3 to 5 pounds)
12 slices prosciutto
1/2 cup packed brown sugar
1/2 cup maple syrup
2 tablespoons spicy BBQ sauce
2 star anise pods
1 cinnamon stick
Zest of 1 orange
1/2 jalapeño pepper, seeded
4 tablespoons (1/2 stick) unsalted butter
3 cloves garlic
2 to 3 sprigs fresh rosemary

Steps:

  • Combine the parsley, sage, mustard and shallot in a mini food processor and pulse until coarsely chopped and combined. Add the olive oil and blend to form a paste. Season with salt and pepper.
  • Season the pork loin with salt and rub the paste all over it. Lay the prosciutto slices on a piece of parchment paper, shingled in 2 overlapping rows to form a 12-inch square. Place the pork loin in the middle of the prosciutto square. Using the parchment to help you roll, roll the prosciutto up over the loin, pressing firmly to adhere the prosciutto to the loin. Continue to roll until the entire pork loin is tightly covered in prosciutto (the prosciutto should overlap itself). Refrigerate at least 1 hour, preferably overnight.
  • In a small saucepan, bring the sugar, maple syrup, BBQ sauce, star anise, cinnamon stick, orange zest and jalapeño to a simmer. Let cool to room temperature, or overnight in the fridge.
  • When you're ready to roast the pork, preheat the oven to 425 degrees F.
  • Place the butter, garlic and rosemary in a large, ovenproof saute pan and heat over medium-low heat until the butter is melted, about 2 minutes. Lay the prosciutto-wrapped loin in the pan seam-side down. Roast until an instant-read thermometer inserted in the center of the loin reads 120 degrees F, 30 to 40 minutes.
  • Brush the glaze on the loin and continue to roast to 135 degrees F for medium, 10 to 15 minutes more. Allow the meat to rest before slicing, then spoon the pan juices over the pork slices.

PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH CRISPY SAGE



Prosciutto-Wrapped Pork Tenderloin with Crispy Sage image

Turn your weeknight dinner into a fancy affair with this easy pork tenderloin recipe.

Provided by hello angie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 50m

Yield 4

Number Of Ingredients 5

1 pound pork tenderloin
salt and ground black pepper to taste
1 bunch fresh sage, leaves removed and stems discarded, divided
6 ounces prosciutto
1 tablespoon olive oil, or more as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
  • Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
  • Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
  • Slice tenderloin and serve with crispy sage leaves.

Nutrition Facts : Calories 293.8 calories, Carbohydrate 1.1 g, Cholesterol 86.3 mg, Fat 19.8 g, Protein 26 g, SaturatedFat 6.6 g, Sodium 900.3 mg

PORK WRAPPED IN SAGE AND PROSCIUTTO



Pork Wrapped in Sage and Prosciutto image

Categories     Roast     Quick & Easy     Pork Tenderloin     Prosciutto     Sage     Gourmet

Yield Makes 6 to 8 main-course servings

Number Of Ingredients 8

12 thin slices prosciutto (about 1/4 lb)
16 large fresh sage leaves
2 (1-lb) pork tenderloins
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
Special Equipment
an instant-read thermometer

Steps:

  • Put oven rack in middle position and preheat oven to 425°F. Slightly overlap long sides of 6 prosciutto slices on work surface with short ends nearest you and scatter 8 sage leaves crosswise on top. Pat 1 pork tenderloin dry and sprinkle all over with 1/4 teaspoon salt and 1/8 teaspoon pepper. Put meat on top of sage across middle of prosciutto (tucking end of tenderloin underneath if very thin), then wrap prosciutto around pork to enclose. Wrap second tenderloin in same manner.
  • Transfer tenderloins, seam sides down and 2 inches apart, to a small roasting pan and brush prosciutto all over with oil, then roast until thermometer inserted in center of meat registers 150°F, about 25 minutes. Transfer to a platter and let stand 10 minutes before slicing.

Tips:

  • To save time, use pre-sliced prosciutto. Look for prosciutto that is thinly sliced and of good quality.
  • If you don't have a meat mallet, you can use a rolling pin to pound the pork tenderloin.
  • To make sure the pork tenderloin is cooked evenly, use a meat thermometer to check the internal temperature. The pork is done when it reaches an internal temperature of 145 degrees Fahrenheit.
  • Let the pork tenderloin rest for a few minutes before slicing it. This will help the juices redistribute throughout the meat.
  • Serve the pork tenderloin with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Pork tenderloin wrapped in prosciutto is a delicious and elegant dish that is perfect for a special occasion. The pork is tender and juicy, and the prosciutto adds a salty, savory flavor. The herbed pan sauce is the perfect finishing touch, adding a rich, flavorful gravy to the dish. This dish is sure to impress your guests and is a great addition to any menu.

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