Another one-dish easy to prepare pork tenderloin meal. The prosciutto adds flavour and keeps the meat moist. It adds a nice touch to the finished look too.

Ingredients for Prosciutto Wrapped Pork Tenderloin:

  • 2 lb (1 kg) pork tenderloin
  • kosher or sea salt
  • black pepper
  • 1 tbsp (15 ml) grapeseed or vegetable oil
  • 2 tbsp (30 ml) maple syrup (or brown sugar)
  • 6 – 8 garlic cloves crushed (or garlic powder)
  • 4 stalks of fresh rosemary, trimmed
  • 10 thin slices of prosciutto
  • 6 potatoes, peeled and cut into chunks
  • 4 carrots, peeled and cut into chunks
  • grapeseed oil
  • garlic powder
  • kosher or sea salt
  • black pepper

Preparation: of Prosciutto Wrapped Pork Tenderloin

  1. Remove tenderloin from fridge 60 minutes before it goes in the oven, to allow meat to come close to room temperature.
  2. Prepare ingredients as noted.
  3. Preheat oven to 400 degrees F.
  4. Blend oil, syrup (or brown sugar), garlic cloves and rosemary into a paste.
  5. Season meat all over with pepper and salt.
  6. Lay six prosciutto slices side by side on a cutting board.
  7. Place tenderloin on top of prosciutto.
  8. Slather all sides of tenderloin with the rosemary/garlic paste.
  9. Wrap prosciutto around tenderloin and use remaining pieces to cover any uncovered areas of tenderloin.
  10.  In a shallow roasting pan add a bit of oil along with the potatoes and carrots. Season with a bit of salt and pepper and spread potatoes and carrots in a single layer.
  11. Place prosciutto wrapped tenderloin on top of potatoes and carrots.
  12. Place roasting pan uncovered in oven for 10 minutes at 400 degrees F.
  13. Reduce heat to 325 degrees F and continue to roast until pork’s internal temperature reaches 165 degrees F. (It won’t take long, maybe another 10 minutes.)
  14. Remove from oven and tent with foil for 10 minutes.
  15. Transfer potatoes and carrots to a serving dish and cover while you prepare a gravy.
  16. While tenderloin rests, add a bit of water and/or white wine to the bottom of the roasting pan. Mix with any juices in pan, scraping any brown bits from pan into juices. This will help to flavour the gravy.
  17. Add a bit of soy sauce along with about 2 tbsp (30 ml) of corn starch or flour and a couple of cups (500 ml) or so of chicken stock or water to help thicken the stock into gravy.
  18. Bring stock to a boil before adding the flour or corn starch and water or chicken stock.
  19. When gravy is ready, carve and serve pork with carrots and potatoes.

Serves 4