Prosciutto Wrapped Pork Tenderloin + VIDEO

Overhead shot of prosciutto wrapped tenderloin in baking pan.

Looking for an elegant dinner to serve over the holidays that’s not your traditional turkey or ham? This Prosciutto Wrapped Pork Tenderloin is perfect for the occasion. Plus, it cooks in one baking pan alongside rosemary seasoned potatoes making it extra simple.

It’s hard to say what my favorite part of this dish is…

  • The prosciutto that’s wrapped around the pork tenderloin, giving it that hint of yummy saltiness?
  • The stuffing made with fennel, rice, sage and rosemary, and then finished off with a splash of white wine? Yes!
  • The rosemary potatoes that somehow cook perfectly to that fluffy, yet crispy texture?
  • Or, the fact that it pairs so amazingly well with one of my favorite wines – WillaKenzie Estate Gamay Noir…?

There are so many amazing reasons to love this dish.

I have to say, if you don’t already have your menu planned for the holidays, this Prosciutto Wrapped Pork Tenderloin should definitely be added to it! I mean, can you imagine how impressed your guests would be with this dish? They’d have no idea how simple it is to actually make.

There’s the added bonus that this recipe can be made ahead of time. I actually made this recipe in three steps. The first day, I made the fennel-rice stuffing. Then, I let it cool overnight in the fridge. The next day, I butterflied the pork tenderloin, stuffed it, and wrapped it up in that yummy prosciutto. Then on day three, I finally put this beauty in the oven. I cubed up some yukon gold potatoes, tossed them with a bit of fresh rosemary, and threw it all in the oven for about an hour or so.

Of course, you could make this recipe entirely in one day, but how great is it that you can have everything done ahead of time? That way when company is coming over, you’re entirely free to just pop this into the oven and enjoy the time with your guests and open up a few bottles of great wine versus slaving away in the kitchen.

How Do You Make Prosciutto Wrapped Pork Tenderloin?

First, you’ll want to butterfly the pork tenderloin. Place it on a cutting board and then place your knife perpendicular to the cutting board. Cut through the pork tenderloin on the long edge until you cut almost all the way through. Then, open it up like a book and use a meat mallet to pound it to a uniform ¾-inch thickness.

In order to wrap it with prosciutto I’ve found that the process of laying out overlapping slices of prosciutto onto a piece of parchment paper works best. Then, you’ll just lay your pounded out pork tenderloin on top, add the stuffing, roll it up and tie it up with some kitchen twine and you’re good to go! (Here’s a great resource on how to do that.)

Hand cutting into pork tenderloin.Overhead shot of carved prosciutto wrapped pork tenderloin.

Side view of prepared Prosciutto Wrapped Pork Tenderloin next to bottle of wine.

Overhead shot of carved prosciutto wrapped pork tenderloin.

What to Serve with Prosciutto Wrapped Pork Tenderloin:

What Wine Goes Best with Prosciutto Wrapped Pork Tenderloin?

  • Look for a wine that’s not too heavy, and has a hint of acidity which will help balance the salty, fatty prosciutto. I love serving the WillaKenzie Estate Gamay Noir with this dish –t has aromas of black pepper and dark berries which are the perfect complement to the fresh herbs and fennel stuffing.

If you loved this Prosciutto Wrapped Pork Tenderloin I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Prosciutto Wrapped Pork Tenderloin Recipe

Overhead shot of prosciutto wrapped tenderloin in baking pan.

Prosciutto Wrapped Pork Tenderloin

Looking for an elegant dinner to serve over the holidays that’s not your traditional turkey or ham? This Prosciutto Wrapped Pork Tenderloin is perfect for the occasion. Plus, it cooks in one baking pan alongside rosemary seasoned potatoes making it extra simple. 
3.34 from 9 votes
Print Pin
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 6 people


Fennel and Rice Stuffing:

  • 2 Tablespoons butter
  • 3 cloves garlic (minced)
  • 1 onion (chopped (divided))
  • 1 small bulb fennel (chopped)
  • 1/2 cup dry white wine
  • 1 cup cooked rice
  • Salt and pepper (to taste)
  • 4 sage leaves (minced)
  • 1 sprig rosemary (minced)

Prosciutto-Wrapped Pork Roast:

  • 1 1/2 pound boneless pork tenderloin
  • 8-10 slices prosciutto (about 8-ounces)
  • 5 leaves sage
  • 1 sprig rosemary
  • 1 1/2 pounds yukon gold potatoes (cut into 1-inch cubes)
  • 2 Tablespoons chopped fresh rosemary
  • 3 cloves garlic (minced)
  • ¼ cup olive oil
  • Salt and freshly ground black pepper

Special Equipment:

  • Kitchen twine
  • Parchment paper



  • Heat the butter in a skillet over medium heat. Once melted, add garlic, ½ the onion, fennel, sage and rosemary. Season with salt and pepper and saute, until softened, about 10-12 minutes. Deglaze with wine and let reduce, transfer to a bowl and mix in rice. Cool.

Prosciutto Wrapped Pork Tenderloin

  • Preheat the oven to 400 °F.
  • Butterfly the pork loin by slicing parallel to your cutting board, and making a lengthwise cut into the pork, stopping short of the opposite side. Then open the pork like a book. Using a meat mallet, pound the meat to ¾-inch thickness.
  • On a piece of parchment paper, arrange prosciutto slices in an overlapping fashion, as shown in the image above. Place sage leaves on top.
  • Season the pork with salt and pepper and place on top of the prosciutto slices. Spread the stuffing over the meat, leaving a 1-inch border. Roll up the pork and tie in intervals with twine to secure. Tuck a rosemary sprig into the twine, on top of the pork loin.
  • Toss the potatoes and remaining onions in a roasting pan together with the chopped rosemary, garlic and olive oil. Season with salt and pepper. Set the roast on top.
  • Roast until the internal temperature reaches 145 degrees, 1 hour to 1 hour 15 minutes minutes.
  • Slice the roast and serve alongside the potatoes.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Calories: 569kcal | Carbohydrates: 27g | Protein: 52g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 164mg | Sodium: 256mg | Potassium: 1604mg | Fiber: 4g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 19.9mg | Calcium: 81mg | Iron: 6.4mg

I teamed up with WillaKenzie Estate to bring you this post. As always, all opinions are my own.


  1. Catherine @ To & Fro Fam

    Wow. That is a seriously impressive meal. You always do such a good job of not only creating delicious recipes but also making a meal look GORGEOUS.


    1. Erin

      Thanks so much Catherine!


  2. Kristina

    5 stars
    truly a beautiful presentation! and I KNOW my husband would love this… sharing…


    1. Erin

      Thank you so much Kristina!


  3. Kelsey

    This looks absolutely amazing, I can’t believe there’s only 7 steps! That gives me the courage to try such an awesome dish! Can’t wait.


    1. Erin

      Thanks Kelsey – I hope you give it a try! It really is easy and so yummy!


  4. Hillary Knudsen

    Such a beautiful presentation! This would be perfect to serve for Christmas dinner! 🙂


  5. Kristen McGonigle

    To clarify, you do mean pork tenderloin and not pork loin?
    It seems most tenderloins I see are around 1.5 pounds…or packed in two strips that total around 3ish pounds??
    Thanks! This looks amazing and I look forward to making it on Christmas!


    1. Erin

      Hi Kristen – Thanks for this! It was actually a pork tenderloin (there were 2 in my package). Now I’m reminded that I need to modify the recipe to read a 1 1/2 pork tenderloin rather than a 3 lb. tenderloin. I’m modifying the recipe right now. Thanks for catching that.


  6. Carole

    5 stars
    I made this for Christmas Eve dinner last night & it turned out great. This will be a yearly tradition! Thanks for posting this.


    1. Erin

      I’m so glad you liked it Carole! Happy Holidays!


  7. J Munies

    Is the internal temp for meat or stuffing? Seems a longer cooking time bersis other pork tenderloin roast recipes. Thanks. Looks delicious


    1. Erin

      Hi Julie – I took the temperature in the center, which would be the stuffing. But because it’s stuffed and rolled, it does take a bit longer. Hope that helps!


  8. Julie

    Is the internal temp for meat or stuffing? Seems a longer cooking time vs. other pork tenderloin roast recipes. Thanks. Looks delicious


  9. Aletta

    Can I substitute sweet potatoes? And also, what about wild rice as an option? Thanks


    1. Erin

      Hi Aletta – Both of those sound like amazing substitutions!


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