Butterflied pork tenderloins were filled with prosciutto and Parmesan, rolled, then coated with herbs and garlic before roasting. Sliced into medallions, these Prosciutto and Pork Pinwheels disappeared quickly when the boys were here for dinner.
Prosciutto and Pork Pinwheels
I spied this recipe in the Indy Star food section over the holidays. It was from Chef Tony Hanslits who used to have an Italian restaurant in the trendy village just south of my neighborhood. I had a feeling it would be a hit. Over the holiday break, I served these prosciutto and pork pinwheels to my family. The guys practically inhaled this entree—it was a huge success.
You can always ask your butcher to butterfly your pork tenderloin, but it’s simple to do at home. All you need is a sharp knife and a cutting board. Place one tenderloin on the cutting board, and holding the knife parallel to the board, make a lengthwise cut through the center of the pork, without cutting all the way through, so you can open it like a book.
Remember, you can always slice it open a little more, but you don’t want to cut all the way through. From there you pound the meat to an even thickness before filling and rolling. Next, layer on the prosciutto and Parm before rolling the tenderloins up into fabulous parcels to be coated with herbs and garlic. I know your family will love it as much as mine did! The slices of pork make a stunning presentation worthy of special occasions, too, so make it again for company!
P.S. These Maple Grilled Pork Tenderloins are another terrific pork recipe!Print
Prosciutto and Pork Pinwheels
Herb and garlic covered pork tenderloins with a prosciutto filling
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Entree, Pork
- 2 tablespoons fresh, minced sage
- 2 tablespoons fresh, minced rosemary
- 2 large garlic cloves, minced
- A large pinch of salt
- A few grates of fresh black pepper
- 2 pork tenderloins, butterflied
- 8 slices prosciutto
- 2 cups grated Parmesan cheese
- Extra virgin olive oil
- Mix together the sage, rosemary, and garlic. Season with salt and pepper. Set Aside.
- Preheat oven to 400º.
- Place tenderloins between two layers of plastic and pound each to between 1/4-1/2-inch thickness.
- Put 4 slices of prosciutto over each tenderloin, then sprinkle one cup of Parmesan over each, leaving about 1/4-inch edge without cheese.
- Roll up the tenderloins and secure with butcher’s twine (found at many supermarkets).
- Brush the exterior of the tenderloins with olive oil then rub with the herb and garlic coating.
- Pour a tablespoon or so of olive oil into a skillet and brown tenderloins, adding more oil as needed.
- Place tenderloins in a roasting pan and cook for about 15-20 minutes or till they reach 145-150º interior temperature. Remove from oven, cover loosely with foil and let rest 5-10 minutes before slicing and serving.
Recipe adapted from Chef Tony Hanslits, Indianapolis