Prep time: 15 min
Rest time: 15 min
Ready in: 50- 55 min
Serves: 6- 8
Ingredients:
2 (1 1/4- 1 1/2 lb.) pork tenderloins
1 T. fresh rosemary leaves- minced
1 T. fresh thyme leaves- chopped
1 T. salt
1 tsp. pepper
2 T. olive oil
10- 12 slices prosciutto
Directions:
- Preheat oven to 450
- Place tenderloins on a sheet pan and pat dry with paper towels
- Combine rosemary, thyme, salt, and pepper in a small bowl
- Rub tenderloins all over with olive oil
- Sprinkle all sides with herb mixture
- If there is a thinner "tail", fold it underneath so tenderloin is an even thickness throughout
- Wrap tenderloins completely with a single layer of prosciutto- placing prosciutto sideways with the ends wrapping under tenderloin
- Tie in several places with kitchen string to hold the prosciutto and "tail" in place
- Roast until thermometer inserted in the middle of the end of the tenderloin reads 140 for medium-rare (145 for medium), about 20- 25 min
- Cover tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 min
- Slice diagonally in thick slices and serve warm
*Jen found recipe here
2 T. olive oil
10- 12 slices prosciutto
Directions:
- Preheat oven to 450
- Place tenderloins on a sheet pan and pat dry with paper towels
- Combine rosemary, thyme, salt, and pepper in a small bowl
- Rub tenderloins all over with olive oil
- Sprinkle all sides with herb mixture
- If there is a thinner "tail", fold it underneath so tenderloin is an even thickness throughout
- Wrap tenderloins completely with a single layer of prosciutto- placing prosciutto sideways with the ends wrapping under tenderloin
- Tie in several places with kitchen string to hold the prosciutto and "tail" in place
- Roast until thermometer inserted in the middle of the end of the tenderloin reads 140 for medium-rare (145 for medium), about 20- 25 min
- Cover tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 min
- Slice diagonally in thick slices and serve warm
*Jen found recipe here
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