20 Minutes To Dinner
Prosciutto Wrapped Tenderloin
On Sunday nights, my husband and I have dinner with a close friend of ours. He’s a masterful in the kitchen, so we invest time and thought into preparing the main course or dessert, whichever is ours to bring. A few weeks ago, I dove into researching roasted pork tenderloin which seemed great for a New Year’s dinner shared with friends.
The tenderloin recipes I read were simple, and this one (adapted from Ina Garten) is made even simpler with only a handful of ingredients. I served it on the Porcelain Oval Serving Dish available at Kettle & Brine; it’s oven safe and beautiful enough to go right to the table.
- 1/4 lb prosciutto, sliced thin
- about 2 lbs of naturally raised pork tenderloin
- handful of kosher salt
- olive oil
- fresh rosemary
- fresh thyme
Preheat oven to 450 degrees.
Rinse the tenderloin under running water, then pat dry with paper towels. Using the edge of your knife, smash the herbs. Then, chop them into the salt. Rub the tenderloin with olive oil and the roll it in the herbed salt. Wrap the prosciutto slices around the meat, tucking in the tail if one end of the tenderloin is slightly more narrow.
Roast for 20 minutes. Let sit for a few more. Serve.