Proscuitto Wrapped Pork Tenderloin– Perfect for the this Holiday season! Making these has become a tradition in my home, they are THAT delicious!
My Christmas Eve memories involve sipping on hot oyster stew around our dining room table with my parents and three sisters. Afterward, we’d munch on holiday goodies from friends and neighbors, including the crispy rosettes my mom made every year… lightly dusted with powdered sugar. Later, we’d walk down the starlit street, bundled up and full of chatter to attend midnight Mass. We’d sit up in the balcony and sing with the childrens’ choir…I guess good pitch wasn’t required…just sweet, innocent voices.
Well, fast forward many years…and my own family wouldn’t touch an oyster with a 10-foot pole. Instead, we started our own tradition of dining on Proscuitto Wrapped Pork Tenderloin for our Christmas Eve dinner. I just rubbed these tenderloins with a mixture of olive oil, minced garlic and rosemary followed by a light sprinkle of salt and pepper. Wrapped in prosciutto (keeping with our pork fest), seared and then roasted to perfection, we enjoyed this quick dinner.
You may need these supplies to make the pork tenderloin recipe:
Prosciutto Wrapped Pork Tenderloin…a skinny chick original
2 pork tenderloins (each about 1 1/4 pounds)
1-2 sprigs of rosemary
1 large clove garlic
Freshly ground black pepper
3 ounces prosciutto (you may need more if your tenderloins are large)
Mince rosemary and garlic…about 1 tablespoon total. Mix in a small bowl with a couple teaspoons of olive oil to make a nice paste. Rub over pork tenderloins. Sprinkle lightly with salt and pepper. Wrap with prosciutto, pressing to allow prosciutto to adhere to itself when ends meet.
Preheat oven to 375º. Heat a small amount of olive oil in skillet. Sear briefly on all sides. Remove to roasting pan, inserting a meat thermometer into center of one tenderloin. Roast till internal temperature reaches your desired doneness (we roasted to 145º). Allow to rest a few minutes before cutting.
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