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.
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.
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Notes
How to Make it Ahead of Time: You can prepare the stuffing ahead of time. Let it cool, then stuff and wrap the pork tenderloin in prosciutto. When you're ready to bake, simply follow the baking instructions above.