Prosciutto Wrapped Pork Tenderloin

By Rita H

Ingredients

• 2 Pork Tenderloins
• 1 Tbsp Fresh Thyme leaves or finely chopped
• Marjoram, Parsley or Tarragon
• Black Pepper to Taste
• 16 slices of Prosciutto, divided

Details

Servings 4
Adapted from cbc.ca

Preparation

Step 1

1) Preheat oven to 350 F.
2) Line baking sheet with parchment paper.
3) On work surface, sprinkle tenderloins with herbs and pepper. Set aside.
4) On baking sheet, lay eight prosciutto slices -- long sides overlapping by 1/2 inch -- to form "casing" for each tenderloin (You may not need all 8 slices, depending on the length of the tenderloin.) Place one tenderloin in centre of layered prosciutto. Wrap prosciutto slices snugly around tenderloin, keeping ends of prosciutto along same side of tenderloin. Roll tenderloin over to keep prosciutto "ends" on underside so slices don't unfurl during roasting. Repeat process with second tenderloin.
5) Roast tenderloins on middle rack of oven 35 to 40 minutes, until prosciutto is translucent and golden and tenderloins are cooked. Remove tenderloins from oven, tent with foil and let rest 5 minutes before slicing. Makes 2 Prosciutto-Wrapped Pork Tenderloins (makes 4 servings with leftovers).

Note: Serve with a gravy for chicken or pork or applesauce or balsamic-blueberry sauce, if desired.

Blueberry-Balsamic Sauce
Warm 1/3 cup blueberry jam with about 1 tbsp balsamic vinegar in small saucepan. Just a small drizzle on each plate gives the pork an extra hint of sweetness with each bite. Blackberry or peach jam will also work well.