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Side shot of a cooked and sliced pork tenderloin wrapped with the herb mixture and prosciutto sitting on a white oblong serving plate on a white marble background.
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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!