Overhead shot of prosciutto wrapped tenderloin in baking pan.

Prosciutto Wrapped Pork Tenderloin

Course: Entree
Cuisine: American
Keyword: pork, pork tenderloin
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 6 people
Calories: 569 kcal

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. 

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Ingredients

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

Instructions

Stuffing:

  1. 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

  1. Preheat the oven to 400 °F.
  2. 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.
  3. On a piece of parchment paper, arrange prosciutto slices in an overlapping fashion, as shown in the image above. Place sage leaves on top.
  4. 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.
  5. 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.
  6. Roast until the internal temperature reaches 145 degrees, 1 hour to 1 hour 15 minutes minutes.
  7. Slice the roast and serve alongside the potatoes.
Nutrition Facts
Prosciutto Wrapped Pork Tenderloin
Amount Per Serving
Calories 569 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 7g44%
Cholesterol 164mg55%
Sodium 256mg11%
Potassium 1604mg46%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 1g1%
Protein 52g104%
Vitamin A 170IU3%
Vitamin C 19.9mg24%
Calcium 81mg8%
Iron 6.4mg36%
* Percent Daily Values are based on a 2000 calorie diet.