Prep 2 hrs. ∙ Cook 20 mins ∙ Makes 8 ∙ Difficulty Medium ∙ Source Carroll Harris
- 2 pork tenderloins
- 1 tbsp minced fresh rosemary leaves
- 1 tbsp chopped fresh thyme leaves
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp good olive oil
- 10 to 12 slices prosciutto
- apple sauce recipe you like
Pre heat oven to 400°
Place the tenderloin on a sheet pan and pat them dry with paper towels
Combine the rosemary, thyme, salt and pepper in a small bowl. Rub the tenderloins all over with olive oil. Sprinkle all sides with the herb mixture. If there is a thinner tail fold it underneath so the tenderloin is even thickness. Wrap the tenderloin completely with a single layer of prosciutto. Place the prosciutto with the ends wrapping under the tenderloin. Tie in several places with kitchen string to hold the prosciutto and the tail in place.
Roast for 20 to 30 minutes until the instant read thermometer inserted in the end of the tenderloin reads 140° for medium rare or 145° for medium. Cover the tenderloin tightly with aluminum foil and allow it to rest for 15 minutes. Slice diagonally in thick slices.
Ok to do all of the prep, wrap it tight and place the night before in reefer.
Be sure to remove tenderloins when they reach an internal temperature of 135 degrees. Wrap in foil and let sit for ten minutes. Can change marinades as desired.
Submitted by Carroll Harris