My favorite way to prepare pork tenderloin is on the Big Green Egg with a warm blackberry sauce. I need to share that recipe – my family has been making it for decades. But, some winter days are just too cold to ask Honey to grill supper. I’ve been through a variety of ways to prepare pork and roast in the oven, but this one received rave reviews from the boys. They loved the crispy prosciutto paired with the tender pork inside. It was quite delicious!
Herbed Pork Tenderloins
- 2 pork tenderloins (2 1/2 to 3 pounds total)
- 1 tablespoon minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
- Good olive oil
- 10 to 12 slices prosciutto
- Preheat the oven to 450 degrees F.
- Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner “tail,” fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the “tail” in place.
- Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm.
I hope you’re staying warm wherever you are. It’s pretty warm here today – for winter – but looks frigid in the days ahead.
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