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Pork Tenderloin Wrapped in Prosciutto, With an Herbed Pan Sauce
At a Glance
- Total
- 45 min
- Servings
- 4.00 serving(s)
Categories
- Main Course
- Roasting
Allergens
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Pork Tenderloin Wrapped in Prosciutto, With an Herbed Pan Sauce brings together 1 pork tenderloin, trimmed, 8 -10 pieces prosciutto, thinly sliced, black pepper, fresh cracked in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Oven, baking sheet, foil, wire rack, skillet or braiser, whisk
Ingredients
- 1 pork tenderloin, trimmed
- 8 -10 pieces prosciutto, thinly sliced
- black pepper, fresh cracked
- fresh thyme sprig
- 2 tablespoons vegetable oil
- 1 1/4 cups chicken broth
- 2 tablespoons flour
- 2 garlic cloves, minced
- 2 teaspoons fresh thyme, minced
- 1/4 cup lemon juice, scant
- 3 tablespoons chives, minced
- salt & pepper
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Instructions
Adjust your oven rack to the middle position and preheat your oven to 450. Line a baking sheet with foil and set a wire rack on top of it.
Rinse and pat dry the pork tenderloin. Season with fresh cracked black pepper and overlay with thyme. Then wrap tenderloin in prosciutto.
Heat 2 tblsp oil over medium heat in a skillet or braiser. Brown each side of your tenderloin, approximately 5-7 minutes per side. Transfer meat to wire rack set in foil lined baking sheet. Bake until meat registers 145 degrees, approximately 15-18 minutes.
Meanwhile, deglaze pan used to brown tenderloin by pouring in the chicken stock. Bring to a simmer. Then whisk in the flour until sauce begins to thicken. Whisk in garlic, thyme, and lemon juice. Cook until sauce is desired thickness, whisking often (approx. 5-10 minutes). Off heat, stir in the chives and a dash of salt & pepper.
Allow tenderloin to stand for a few minutes before slicing. Serve topped with pan sauce.
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