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
- Method: Roasting
- Cuisine: American
- 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