Prosciutto Wrapped Pork Loin Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
• Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
• Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
• Slice tenderloin and serve with crispy sage leaves.

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 350 degrees.
• Heat oil in non-stick skillet over med-high heat.
• Sprinkle roast on all sides with salt and pepper.
• Sear meat in pan on all sides until well browned.
• Lay 3 slices of prosciutto on work surface.
• Remove roast and place on prosciutto.
• Sprinkle top of roast with rosemary.
• Wrap roast with prosciutto.
• Turn 90 degrees and use the remaining slices to fill in gaps.
• Secure with wooden toothpicks.
• Transfer to baking dish just larger than roast and add onions.
• Roast at 350 degrees for about 1 hour 20 minutes, or until pork is very tender.
• Baste occasionally with juices.
• Note: You may need to add small amounts of water while cooking to add to pan juices depending on the fat content of roast.
• Remove pork roast and onions to rest.
• Pour off remaining juice, including browned bits into sauce pan.
• Mash butter and flour in a small bowl or cup to combine well.
• Whisk into broth over medium heat stirring constantly with wire whisk.
• Bring to boil, reduce to simmer and cook 1 more minute.
• Remove toothpicks and place roast on platter.
• Slice at the table.
• Serve gravy on the side.
• Garlic smashed red potatoes are a fantastic side dish to this one to absorb all the yummy juices.