The prosciutto is really what makes this roasted pork tenderloin dish special. Obviously the herbs add a significant amount of flavor, but the prosciutto allows the pork to stay super tender and moist while cooking, which is kind or rare when if comes to pork.
I’m a prosciutto lover, but I have to admit that I’m one of those losers who pulls off as much of the fat ribbon of the slice I’m about to eat as possible… I know, don’t hate me. But, when it comes to a dish like this, definitely leave the fat on. It’s what helps the pork stay moist, plus it pretty much melts away as this dish bakes. The high temperature really crisps up that prosciutto, leaving a salty, flavorful layer of goodness on this dish.
Serve this with this homemade apple chutney!
Herb Roasted Pork Tenderloin
Yield 4 servings
- 2lb pork tenderloin, trimmed
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme, minced
- 1 tablespoon sea salt
- 1/2 tablespoon freshly ground black pepper
- olive oil
- 7-10 slices prosciutto
- Preheat the oven to 450°F.
- Pat the tenderloins dry and place them on a baking sheet.
- Combine the rosemary, thyme, salt, and pepper in a small bowl.
- Cover the pork completely in olive oil and then sprinkle all over with the spice mixture.
- Wrap the tenderloin in prosciutto slices.
- Roast for 20-25 minutes, or until the meat is 145°F.
- Cover the tenderloin with aluminum foil and allow to rest for 15 minutes.
- Slice to serve.
Recipe adapted from Ina Garten's Make It Ahead.