Prosciutto-Wrapped Pork Tenderloin
Delicious, quick-cooking pork tenderloin is a great choice for either an easy weeknight dinner or an elegant dinner party. The only challenge to cooking this versatile cut of meat is that it is very lean, which means it can easily dry out in the oven. In this recipe, rich, salty prosciutto is wrapped around the tenderloin, which helps keep the meat moist and infuses it with flavor.
- 1 pork tenderloin, about 1 lb. (500 g), silver skin removed
- Kosher salt and freshly ground pepper
- 3 Tbs. extra-virgin olive oil
- 2 garlic cloves, minced
- 1 Tbs. minced fresh rosemary
- 1/4 lb. (250 g) thinly sliced prosciutto
- 1 fennel bulb, quartered, cored and cut into 1/2-inch (12-mm) slices
- 1 bunch spring onions
- 1 bunch radishes, trimmed and halved
- 2 Tbs. balsamic vinegar
Preheat an oven to 400°F (200°C).
Season the pork all over with salt and pepper.
In a small bowl, whisk together 2 Tbs. of the olive oil, the garlic and rosemary. Rub the rosemary mixture all over the pork. Starting at one end of the tenderloin, wrap a slice of prosciutto around the tenderloin. Repeat with the remaining prosciutto until the entire tenderloin is covered.
In a large fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the tenderloin to the pan and sear on all sides until the prosciutto is slightly crispy, about 2 minutes per side. Remove from the heat and set aside.
Scatter the fennel, spring onions and radishes in the bottom of a roasting pan in a single layer. Place a roasting rack on top of the vegetables and put the tenderloin on the rack. Brush the pork with the balsamic vinegar.
Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat registers 140°F (60°C), 20 to 25 minutes.
Remove the pan from the oven and let the pork rest for 5 to 10 minutes. Transfer the vegetables to a serving platter. Slice the tenderloin into rounds about 1 inch (2.5 cm) thick and arrange on the serving platter with the vegetables. Serves 4.
Williams Sonoma Test Kitchen