I love the flavor of this Prosciutto Wrapped Roasted Pork Tenderloin. So YUM!
The pork tenderloin is wrapped with prosciutto. Prosciutto! The prosciutto turns into a crispy delicious layer that surrounds the pork tenderloin like a shield of salty goodness when it’s baked in the oven.
And then there’s the herb mixture which is to die for and so easy to make using fresh herbs… a bit of rosemary, a bit of thyme, a bit of basil and a bit of garlic all minced and mixed with olive oil. Simple, fresh, delicious!
The flavors of the prosciutto, pork and herbs are so divine together. Every bite is a big flavor bomb!
Here’s how I made this Prosciutto Wrapped Roasted Pork Tenderloin. First, I stripped the rosemary and thyme stems off their leaves and made sure I had at least a tablespoon of each. Then I grabbed 3 large basil leaves, gave them a rough chop and made sure they filled up a tablespoon. The number of basil leaves may vary. Just make sure you have a tablespoon full.
Okay, I’m just going to say this…I am not of fan of trying to strip the wee little thyme leaves off their stems. I’ve never mastered this art. Of all the things to prep in this recipe, for me, getting 1 tablespoon of fresh thyme leaves was the most difficult and frustrating as I typically just end up picking off the wee little leaves…but I did it because WOW it’s such a great herb to add to this recipe.
I threw the rosemary, thyme, basil and garlic cloves into a food processor.
After pulsing this mixture a couple times, I drizzled one tablespoon of olive oil in the top while pulsing. Honestly, I wouldn’t use a food processor again for this part. I thought it would be quicker to finely chop the herbs in a food processor but by the time I was doing cleaning up, I realized it probably wasn’t a lot quicker. I would just finely chop up all the fresh herbs by hand and, in a small bowl, mix them with the olive oil. The choice is yours. If you do use the food processor, use a spatula to push the herb mixture down the sides of the bowl after pulsing for a few times. You’ll need to pulse, push the herbs down, repeat until the herbs are finely chopped.
On a foil lined baking sheet, I laid out the prosciutto pieces in a rectangle. Then I laid the pork tenderloin in the middle of the prosciutto rectangle and seasoned the pork tenderloin with salt and pepper.
Next, I spread the herb mixture on the top of the pork tenderloin before pulling up the prosciutto pieces to wrap the tenderloin.
All the prosciutto pieces did not meet in the top center but it’s okay. This is where the kitchen twine comes in handy. I used kitchen twine to secure the prosciutto pieces. Look how pretty!
I popped the Prosciutto Wrapped Roasted Pork Tenderloin in the oven and baked for 35 minutes. That’s when I stuck the thermometer in the tenderloin and it 145 degrees. After letting the tenderloin rest for 10 minutes, I cut it into ½ to 1 inch pieces for serving.
This Prosciutto Wrapped Roasted Pork Tenderloin would be perfect for the upcoming Easter holiday or any time you want to impress. Enjoy!
Prosciutto Wrapped Roasted Pork Tenderloin
Ingredients
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 tablespoon finely chopped fresh thyme leaves
- 1 tablespoon finely chopped fresh basil leaves
- 2 large garlic cloves minced
- 1 tablespoon olive oil
- 1 1/2 pound pork tenderloin
- Salt and freshly ground black pepper for sprinkling over the pork tenderloin (amount will depend on your taste. I used about ¼ teaspoon of each)
- 3 ounces thinly sliced prosciutto
- Kitchen twine
Instructions
- In a small bowl, add the rosemary, thyme, basil, garlic and olive oil. Mix well. If using food processor (like I did because I like using my food processor), add rosemary, thyme, basil and garlic together and pulse a few times. Scrape down the sides of the bowl with a spatula. Drizzle in the olive oil while pulsing. You may have to scrape down the sides of the bowl and pulse the food processor until all the herbs are finely chopped. Set aside.
- On a foil lined baking sheet, lay out pieces of prosciutto forming a rectangle. Lay the pork tenderloin in the middle of the prosciutto. Season the tenderloin with salt and pepper. I used about ¼ teaspoon of both. Spread the herbs on top of the pork. Wrap the prosciutto around the pork and tie with kitchen twine to keep everything in place.
- Preheat the oven to 350 degrees F.
- Place the pork tenderloin in the oven and roast for 35-45 minutes or until the internal temperature reaches 140 degrees for medium rare and 145 for medium. Allow the pork loin to rest for ten minutes before slicing. Enjoy!