Pork Tenderloin Wrapped in Prosciutto with an Herbed Pan Sauce
Elevate your dinner table with this elegant Pork Tenderloin Wrapped in Prosciutto with an Herbed Pan Sauce—a show-stopping dish packed with flavor and sophistication! Tender pork is seasoned and encased in delicate slices of salty-sweet prosciutto, creating a crisp, golden crust when seared and roasted to perfection. The magic doesn’t stop there—this recipe features a rich, velvety herbed pan sauce made with garlic, white wine, chicken stock, fresh rosemary and thyme, and a splash of heavy cream for a luxurious finish. Ready in just 40 minutes, this dish ensures a restaurant-quality experience without the hassle. Perfect for special occasions or indulgent weeknight meals, serve it with roasted vegetables or creamy mashed potatoes to delight your guests.
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Recipe Information
Ingredients
- 1 piece (about 1 to 1.5 pounds) pork tenderloin
- 8 slices prosciutto
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves (minced) garlic
- 1 cup chicken stock
- 0.5 cup dry white wine
- 2 teaspoons (chopped) fresh thyme
- 1 teaspoon (chopped) fresh rosemary
- 0.25 cup heavy cream
- 1 teaspoon (adjust to taste) salt
- 1 teaspoon (adjust to taste) black pepper
Instructions
Preheat your oven to 400°F (200°C).
Trim the pork tenderloin of any silver skin or excess fat. Pat it dry with paper towels and season lightly with salt and pepper.
Lay the prosciutto slices overlapping slightly on a clean work surface. Place the pork tenderloin on top of the prosciutto, and carefully roll it up, fully wrapping the tenderloin in the prosciutto slices.
Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. When hot, carefully place the prosciutto-wrapped pork tenderloin in the pan. Sear for 2-3 minutes per side, until the prosciutto becomes golden and crisp.
Transfer the skillet to the preheated oven and roast the pork tenderloin for 12-15 minutes, or until an internal temperature of 145°F (63°C) is reached. Remove the pork from the skillet and let it rest on a cutting board, loosely covered with foil.
While the pork rests, make the pan sauce. Return the skillet to medium heat and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Add the minced garlic and sauté for 30 seconds, until fragrant.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 2 minutes.
Add the chicken stock, thyme, and rosemary to the skillet. Simmer for another 2-3 minutes, allowing the flavors to meld.
Stir in the heavy cream and cook for 1-2 minutes more, until the sauce slightly thickens. Taste and adjust seasoning with salt and pepper as needed.
Slice the rested pork tenderloin into medallions and serve drizzled with the herbed pan sauce. Enjoy!
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.1 g | 139% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 595 mg | 198% | |
| Sodium | 5903 mg | 257% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.2 g | ||
| Protein | 174.8 g | 350% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 94 mg | 7% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3060 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
