Prosciutto-Wrapped Pork Tenderloin

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