A quick and easy prosciutto wrapped pork recipe. Wrapping pork tenderloin with prosciutto both adds flavour and keeps the pork tenderloin moist. Add pan-roasted potatoes and an optional shallot/mustard sauce and it’s a great meal.
My husband has never been one to wax poetic about the dishes I cook. His reviews (when solicited) are simple and to the point. He summed up his thoughts on this dish with “Gotta love pork wrapped in more pork”. Yes. Yes, you do :)
Seriously though, the addition of prosciutto to a simple pork tenderloin is a great way to elevate a meat and potatoes dinner. It adds both flavour, a bit of saltiness and crispiness and, of course, it keeps the pork tenderloin moist. Tucked underneath the prosciutto are a few sage leaves, for more flavour. Simply cut up some potatoes and throw them in to the pan, pop it all in the oven and in 30 minutes, it’s ready.
If you’re a sauce lover like I am, you can take it one step further and make a quick pan sauce, as well. My sauce features shallots, cooked with both grainy and dijon mustard, chicken stock and some chopped sage, finished with just a splash of heavy cream. If you’re avoiding dairy, simply skip the cream and add 2 tsp. of cornstarch (or arrowroot/tapioca starch) to the chicken stock before adding to the pan to thicken the sauce a bit.
I do recommend fresh sage for this one. If you don’t have (or like sage), fresh rosemary, thyme or tarragon would be nice, instead.
- 1 pork tenderloin (any size)
- 2-3 slices prosciutto
- 2-3 sage leaves
- Freshly ground pepper
- Small red or white potatoes, halved (or quartered, if larger)
- Olive oil, for brushing
- Optional Pan Sauce:
- 1/4 cup white wine
- 2 shallots, roughly chopped
- 2/3 cup chicken stock
- 1 heaping Tbsp. grainy mustard
- 1 tsp. Dijon mustard
- 2 Tbsp. chopped sage leaves
- 1/4 cup heavy cream
- Freshly ground pepper
- Salt, to taste
- Pre-heat oven to 425° F. with rack in centre of oven.
- Remove fat and silverskin from pork tenderloin. Tuck thin end of tenderloin underneath. Place sage leaves on top of pork, evenly spaced along the meat. Add some freshly ground pepper BUT DO NOT SALT! (The prosciutto will take care of the salting here!). Take one piece of prosciutto and lay it over-top of one of the sage leaves, tucking the ends underneath. Repeat with another slice of prosciutto, being sure to cover the sage. Use 2 or 3 slices of prosciutto as needed to cover more of the pork. Place pork in the centre of an oven-safe skillet or baking dish. Brush the top of the pork/prosciutto with olive oil and brush the empty sides of the pan with olive oil as well.
- Cut potatoes in half and distribute on either side of the pork. Try not to over-load the pan or the potatoes won't brown as well. Sprinkle with a bit of salt and pepper and if desired, arrange the potatoes cut-side down in the pan for best browning.
- Place in to pre-heated oven and cook for approximately 25 minutes or until internal temperature of meat is about 150° F. (time will depend on the size of your tenderloin). When meat has reached this temperature, remove from oven. Move rack up one position and turn on the broiler. Place skillet back in the oven and allow to cook under the broiler for a few minutes until the prosciutto crisps up. Remove from oven and let pork stand for at least 5 minutes before cutting/eating.
- If making the pan sauce: Remove pork to a cutting board and tent loosely with foil and using a slotted spoon (to keep as much of the pan juices in the pan as possible), remove the potatoes to a bowl. Set aside. Place skillet on to a burner, over medium-high heat. Add the wine and shallots and using a wooden spoon, scrape the bottom of the pan to loosen any browned bits. Cook until shallots have softened and are starting to take on a golden colour and wine has mostly evaporated. Add chicken stock, mustard, sage and cream and allow to cook, until reduced by 1/3. Taste and add salt and freshly ground pepper, to taste. Serve over pork or on the side.
- *Note: If you are avoiding dairy, simply skip the cream and instead, add 2 tsp. of cornstarch (or arrowroot/tapioca starch) to the chicken stock before adding to the pan. Cook until sauce thickens slightly.