Paleo recipe of the day

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 (60 ml) Dijon mustard

3 tablespoons (45 ml) balsamic vinegar

1 tablespoon (15 ml) honey

1 tablespoon (15 ml) fresh thyme leaves

¾ tablespoon fresh rosemary leaves, chopped

1 teaspoon (5 ml) freshly ground black pepper

¼ teaspoon red pepper flakes, or more if desired

3 pounds (1361 g) pork tenderloin

12 slices prosciutto

1. Preheat the oven to 350°F (180°C).
2. 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.
3. 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.
4. 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.
5. 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 (30 ml) 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 (180°C) 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 (60 ml) Dijon mustard and 2 tablespoons (30 ml) 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.

More Recipes You'll Love

• Peach Squares
• ROASTED PARSNIPS AND APPLES
• Tomato Tartare

This prosciutto-wrapped pork tenderloin is the kind of centerpiece that makes people think you cooked all afternoon. A Dijon-balsamic glaze spiked with honey and fresh herbs gets rubbed into the meat, then salty prosciutto slices are wrapped around it like a savory package. A quick sear caramelizes the honey before the oven does the rest, and every slice comes out juicy with a crisp, golden edge.

Pro Tips

• Sear the tenderloin before wrapping — the hot pan caramelizes the honey in the rub and gives the prosciutto a head start on crisping.
• Overlap the prosciutto slices slightly so the wrap seals itself; as the fat renders, the slices shrink and knit together.
• Pull the roast at 145°F internal temperature and rest it 10 minutes before slicing — pork tenderloin dries out fast past that point.
• Balsamic vinegar can be swapped for red wine vinegar, but you'll lose some of the sweetness that balances the salty prosciutto.

Frequently Asked Questions

Can I make prosciutto-wrapped pork tenderloin ahead of time?

Yes — wrap it and refrigerate up to a day ahead, then sear and roast straight from the fridge, adding a few extra minutes of oven time.

How do I know when the pork tenderloin is done?

Use an instant-read thermometer: pull it at 145°F in the thickest part. It will climb a few degrees while resting and stay pink and juicy in the center.

Is prosciutto Paleo-friendly?

Most plain prosciutto is just cured pork and salt, which fits a Paleo plate. Check the label for added sugar or fillers if you keep things strict.

What should I serve with this pork tenderloin?

It pairs well with roasted cauliflower, garlicky sautéed greens, or a crisp apple-fennel salad to cut through the richness.

Recipe Card

Stav Kogan

PROSCIUTTO-WRAPPED PORK TENDERLOIN

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 4 tbsp Dijon mustard
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp fresh thyme leaves
• ¾ tbsp fresh rosemary leaves, chopped
• 1 tsp freshly ground black pepper
• ¼ tsp red pepper flakes, or more if desired
• 3 lb pork tenderloin
• 12 slices prosciutto

Method

 

1. Preheat the oven to 350°F.
2. 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.
3. In an ovenproof pan over medium-high heat, sear the tenderloin for 2 to 3 minutes per side to caramelize the honey.
4. Remove it from the pan, and allow it to cool slightly.
5. Wrap the tenderloin with the prosciutto, overlapping the slices if necessary.
6. 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.
7. Let it rest for 5 to 10 minutes before slicing and serving.

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