PROSCIUTTO-WRAPPED PORK TENDERLOIN
This is a delicious and kind of fancy dinner recipe that you can make pretty easily for a crowd. It’s a pork version of a bacon-wrapped beef tenderloin, and I love the glaze that goes on it. The prosciutto is nice and salty, so you really don’t need to add more salt when seasoning the meat. What’s great about these kinds of recipes is that they’re special without being complicated, so you can make them for either a casual Sunday dinner or a ritzy weekend dinner party. SERVES 4 TO 6
PREP TIME: 10 minutes
COOK TIME: 30 minutes
TOTAL TIME: 50 minutes
4 tablespoons Dijon mustard
3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon fresh thyme leaves
¾ tablespoon fresh rosemary leaves, chopped
1 teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes, or more if desired
3 pounds pork tenderloin
12 slices prosciutto
- Preheat the oven to 350°F.
- In a small bowl, whisk to combine the mustard, vinegar, honey, thyme, rosemary, pepper, and red pepper flakes until smooth. Rub half of the mixture all over the tenderloin.
- In an ovenproof pan over medium-high heat, sear the tenderloin for 2 to 3 minutes per side to caramelize the honey. Remove it from the pan, and allow it to cool slightly. Wrap the tenderloin with the prosciutto, overlapping the slices if necessary.
- Put the pork back in the pan, and bake for 25 minutes. If the prosciutto isn’t crispy by then, run it under the broiler until it is.
- Let it rest for 5 to 10 minutes before slicing and serving.
VARIATION 1 SPICY APRICOT SAUCE TENDERLOIN: In a medium saucepan over medium heat, cook 4 quartered ripe apricots, the juice of 1 orange, ½ teaspoon fresh ginger, ½ teaspoon salt, ½ teaspoon red pepper flakes, 2 tablespoons agave nectar, and some freshly ground black pepper, stirring often, for about 20 minutes. Reduce to low and simmer for another 5 minutes. Allow to cool, and then purée or blend with an immersion blender. Bake the tenderloin at 350°F for 25 minutes, and serve the sauce with the pork.
VARIATION 2 BACON-WRAPPED PORK TENDERLOIN: Use bacon instead of prosciutto, and mix together 4 tablespoons Dijon mustard and 2 tablespoons honey for the glaze. Continue with the rest of the recipe as written.
PALEO PAIR: Serve with Shaved Brussels Sprout Salad with Apple Cider Vinaigrette.
