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    Home » Recipes » Main Course Recipes

    Prosciutto Wrapped Pork Tenderloin

    Feb 9, 2015 | by Jennifer | Last Updated: Jul 2, 2021

    Jump to Recipe

    Looking for a quick and easy pork tenderloin recipe? This delicious Prosciutto Wrapped Pork Tenderloin fits the bill perfectly! Add some potatoes to the pan for a great, one-pan meal.

    prosciutto wrapped pork tenderloin in pan with potatoes

    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 simple "meat and potatoes" dinner. The prosciutto adds not only flavour, but a bit of saltiness and crispiness to this dish And of course, it keeps the pork tenderloin extra moist.

    Tucked underneath the prosciutto are a few sage leaves, for even more flavour. Simply cut up some potatoes and throw them in to the pan, pop it all in the oven and in 30 minutes, you're ready to eat!.

    Cook's Notes

    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.

    Looking for more pork tenderloin recipes? Pork tenderloin gets a Thai spin with my Thai Green Curry Pork Tenderloin, or try this easy Maple Mustard Pork Tenderloin. The Fall and Winter months are perfect for my Cranberry Balsamic Pork Tenderloin. Enjoy!

    prosciutto wrapped pork tenderloin in pan with potatoes

    prosciutto wrapped pork tenderloin in pan with potatoes

    Prosciutto-Wrapped Pork Tenderloin and Potatoes

    A quick and easy one-pan meal that is ready in just 30 minutes! I've included an optional shallot/mustard pan sauce if you'd like to step it up a notch.
    5 stars from 3 ratings
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    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Main Course
    Servings 3 servings

    Ingredients
     

    • 2 lb pork tenderloin
    • 2-3 slices prosciutto
    • 2-3 leaves sage
    • 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 Tbsp grainy mustard
    • 1 tsp Dijon mustard
    • 2 Tbsp chopped sage leaves
    • 1/4 cup heavy cream
    • Freshly ground pepper
    • Salt, to taste
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    Instructions
     

    • Pre-heat oven to 425° 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° (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/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 starcto the chicken stock before adding to the pan. Cook until sauce thickens slightly.

    Notes

    Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

    Nutrition

    Calories: 493kcal | Carbohydrates: 3g | Protein: 65g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 228mg | Sodium: 353mg | Potassium: 1273mg | Sugar: 1g | Vitamin A: 290IU | Calcium: 31mg | Iron: 3.1mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Main Course
    Cuisine American
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Erica Dever says

      December 29, 2021 at 7:42 pm

      5 stars
      I made this recipe tonight and it is a new family favorite! Very easy to prepare and the sauce pushed it over the top.
      I’d give it 6 stars if I could!

      Reply
      • Jennifer says

        December 29, 2021 at 8:04 pm

        So glad to hear, Erica :) Thanks so much!

        Reply
    2. Teri says

      January 12, 2021 at 9:23 pm

      Made this tonight. What a great recipe! Very simple and excellent flavors! The sauce really makes it special.

      Reply
      • Jennifer says

        January 13, 2021 at 9:16 am

        So glad you enjoyed it, Teri :) Thanks so much!

        Reply
    3. Randy Brinker says

      October 02, 2018 at 11:45 pm

      5 stars
      Made this tonight with Brussels sprouts instead of potatoes and it was delicious. Thank you for a simple and delicious recipe!

      Reply
      • Jennifer says

        October 03, 2018 at 7:41 am

        Thanks Randy! So glad you enjoyed it :)

        Reply
    4. Alex says

      February 02, 2018 at 7:48 pm

      Hello! LOVE your food blog, its my go too for many dinners. I was wondering how you got these potatoes so very crisp and brown?

      Thank you!
      Alex

      Reply
      • Jennifer says

        February 02, 2018 at 8:02 pm

        Thanks Alex :) As for the potatoes, simply cut in half, toss is olive oil, salt and pepper and roast cut side dow in cast iron skillet in a hot oven until golden. These were cooked alongside the pork. To get them really golden they need to lay completely flat. Hope that helps :)

        Reply
    5. Kelly says

      October 28, 2017 at 1:38 am

      5 stars
      I made this tonight and it was a big hit. We had some young picky eaters at the table and they even had seconds. The potatoes needed to cook longer but I did crowd them a bit. I think next time I will keep them separate so I can give them more attention. Thanks so much for a delicious recipe!

      Reply
      • Jennifer says

        October 28, 2017 at 8:39 am

        So glad you enjoyed this Kelly and yes, you can absolutely cook the potatoes in a separate pan :) Thanks!

        Reply
    6. Karen @ Seasonal Cravings says

      September 12, 2016 at 9:04 am

      These looks so delicious and makes me welcome fall with open arms!

      Reply
      • Jennifer says

        September 12, 2016 at 9:37 am

        Thanks Karen and yes, I love the return to cozy dishes like this one :)

        Reply
    7. Gina says

      March 31, 2015 at 9:36 pm

      Made this for dinner tonight, and just had to comment! Gorgeous, easy, and delicious recipe! The pan sauce is a must - so good!

      Reply
      • Jennifer says

        April 01, 2015 at 6:53 am

        So glad you enjoyed it, Gina :) Thanks for coming back to comment!

        Reply
    8. CJ says

      February 19, 2015 at 5:46 pm

      I substituted a chicken breast that I pounded out and rolled with cheese inside. It was wonderful although my husband thought I used too much sage. Agreed on the salt -- be careful.

      We enjoy trying your recipes new to us. Please keep sending them our way!

      Reply
      • Jennifer says

        February 19, 2015 at 6:34 pm

        Sounds delicious, CJ. Sage is a powerful herb, I've learned. Hard to find the sweet spot, but yes, prosciutto is seriously salty meat!

        Reply
    9. Liz @ Floating Kitchen says

      February 11, 2015 at 11:26 am

      Your husband is one smart man! Very eloquent if you ask me! Your pork and chicken skillet dishes always make me drool, Jennifer!

      Reply
      • Jennifer says

        February 11, 2015 at 11:38 am

        Thanks Liz. I can always count on him to tell me like it is :)

        Reply
    10. Jennifer says

      February 11, 2015 at 7:37 am

      Thanks so much, Julia. This was a delicious, quick and easy dinner!

      Reply
    11. [email protected] says

      February 11, 2015 at 4:51 am

      Oh Jennifer, how do manage to make such simple comfort food dishes but make them look and sound like poetry! I am so MAKING it this weekend! :-)

      Reply
    12. Laura (Tutti Dolci) says

      February 10, 2015 at 10:19 pm

      What a gorgeous one pan meal! Love the crispy looking potatoes!

      Reply
      • Jennifer says

        February 11, 2015 at 7:36 am

        Thanks Laura. Those potatoes were delicious :)

        Reply
    13. Thao @ In Good Flavor says

      February 10, 2015 at 9:26 am

      I just discovered your blog and wanted to stop by to say that I love it ( your photos are beautiful). This pork recipe is mouthwatering!

      Reply
      • Jennifer says

        February 10, 2015 at 9:32 am

        Thanks so much, Thao :)

        Reply
    14. sue|theviewfromgreatisland says

      February 09, 2015 at 11:34 am

      You are the queen of sauces Jennifer, I want to dive right into this pan...and where did you get those miniature potatoes??

      Reply
      • Jennifer says

        February 09, 2015 at 12:02 pm

        I am sauce addicted, Sue :) And as for those potatoes, when I went to find some baby potatoes, I found this bag that had the teeniest ones, which I just had to have!

        Reply
    15. Sarah | Broma Bakery says

      February 09, 2015 at 8:43 am

      My boyfriend is similar in his responses. It's so funny how we can talk paragraphs about food, but most men tend to keep things simple and to the point. I have about ten things I want to say about this pork right now, but I'll hold off and just say it looks really, really good. :)

      Reply
      • Jennifer says

        February 09, 2015 at 9:08 am

        Thanks Sarah. It was really, really good :)

        Reply

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