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
- Remove tenderloin from fridge 60 minutes before it goes in the oven, to allow meat to come close to room temperature.
- Prepare ingredients as noted.
- Preheat oven to 400 degrees F.
- Blend oil, syrup (or brown sugar), garlic cloves and rosemary into a paste.
- Season meat all over with pepper and salt.
- Lay six prosciutto slices side by side on a cutting board.
- Place tenderloin on top of prosciutto.
- Slather all sides of tenderloin with the rosemary/garlic paste.
- Wrap prosciutto around tenderloin and use remaining pieces to cover any uncovered areas of tenderloin.
- 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.
- Place prosciutto wrapped tenderloin on top of potatoes and carrots.
- Place roasting pan uncovered in oven for 10 minutes at 400 degrees F.
- 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.)
- Remove from oven and tent with foil for 10 minutes.
- Transfer potatoes and carrots to a serving dish and cover while you prepare a gravy.
- 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.
- 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.
- Bring stock to a boil before adding the flour or corn starch and water or chicken stock.
- When gravy is ready, carve and serve pork with carrots and potatoes.
Serves 4