Easy Pork Tenderloin With Garlic Rosemary Prosciutto Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
• Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.

Steps:

• Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
• Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

Steps:

• Heat the oven to 425°F. Spray an 8-inch square or 11x7-inch pan with the cooking spray.
• Peel and crush the garlic in a garlic press. Sprinkle salt and pepper over all sides of the pork tenderloin. Rub the rosemary and garlic on all sides of pork. Place pork in the pan.
• Bake uncovered 20 to 30 minutes or until pork has a slight blush of pink in the center and a meat thermometer inserted in the center reads 160°F. Cut pork crosswise into thin slices.

Steps:

• Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
• Preheat the oven to 400 degrees F.
• Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Steps:

• Remove tenderloin from fridge 60 minutes before it goes in the oven, to allow meat to come close to room temperature. Prepare ingredients as noted. Preheat oven to 400 degrees F. Blend oil, maple syrup (or brown sugar), garlic cloves and rosemary into a paste. Season meat all over with pepper and salt. Lay six prosciutto slices side by side on a cutting board. Place tenderloin on top of prosciutto. Slather all sides of tenderloin with the rosemary/garlic paste. Wrap prosciutto around tenderloin and use remaining pieces to cover any uncovered areas of tenderloin. In a shallow roasting pan add a bit of oil along with the potatoes and carrots. Season with a bit of salt and pepper. Spread potatoes and carrots in a single layer. Place prosciutto wrapped tenderloin on top of potatoes and carrots. Place roasting pan uncovered in oven for 10 minutes at 400 degrees F. Reduce heat to 325 degrees F and continue to roast until pork's internal temperature is 155 - 160 degrees F, about 75 to 90 minutes. Remove from oven and tent with foil for 10 minutes. Transfer potatoes and carrots to a serving dish and cover while you prepare a gravy. While tenderloin rests, add a bit of water and/or white wine to the bottom of the roasting pan. Mix with any juices in pan, scraping any brown bits from pan into juices. This will help to flavour the gravy. Add a bit of soy sauce along with about 2 tablespoons (30 ml) of corn starch or flour and a couple of cups (500 ml) or so of chicken stock or water to help thicken the stock into gravy. Bring stock to a boil before adding the flour or corn starch and water or chicken stock. When gravy is ready, carve and serve tenderloin with carrots and potatoes.