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Prosciutto and Pork Pinwheels | Herb and garlic coated pork rolled around prosciutto and Parmesan for and elegant entree

Prosciutto and Pork Pinwheels

Herb and garlic covered pork tenderloins with a prosciutto filling



  1. Mix together the sage, rosemary, and garlic. Season with salt and pepper. Set Aside.
  2. Preheat oven to 400º.
  3. Place tenderloins between two layers of plastic and pound each to between 1/4-1/2-inch thickness.
  4. Put 4 slices of prosciutto over each tenderloin, then sprinkle one cup of Parmesan over each, leaving about 1/4-inch edge without cheese.
  5. Roll up the tenderloins and secure with butcher’s twine (found at many supermarkets).
  6. Brush the exterior of the tenderloins with olive oil then rub with the herb and garlic coating.
  7. Pour a tablespoon or so of olive oil into a skillet and brown tenderloins, adding more oil as needed.
  8. 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