Prosciutto Wrapped Pork
Elevate your dinner table with the irresistible flavors of Prosciutto Wrapped Pork, a show-stopping dish that combines easy preparation with gourmet appeal. A tender, juicy pork tenderloin is seasoned with garlic, Dijon mustard, and fresh rosemary, then enveloped in layers of salty, crispy prosciutto for a perfect balance of flavors. Searing the pork before roasting ensures a beautifully caramelized exterior, while the oven finish locks in all its savory juices. Ready in just 40 minutes, this elegant yet simple recipe is perfect for weeknight meals or special occasions. Serve sliced into medallions for a stunning presentation, complete with a fragrant garnish of roasted rosemary. Whether you're cooking for family or entertaining guests, this prosciutto masterpiece is sure to impress.
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Recipe Information
Ingredients
- 1 piece (about 1 lb) Pork tenderloin
- 6 slices Prosciutto
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 2 sprigs Fresh rosemary
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Dijon mustard
Instructions
Preheat your oven to 375°F (190°C).
Trim any excess fat or silver skin from the pork tenderloin and pat it dry with paper towels.
Season the pork tenderloin with salt, pepper, and garlic powder, rubbing the seasonings evenly over the surface.
Spread Dijon mustard evenly over the pork tenderloin to create a thin coating.
Lay the prosciutto slices slightly overlapping on a clean work surface. Place the pork tenderloin at one end of the prosciutto layer.
Gently roll the pork tenderloin in the prosciutto, ensuring it is completely wrapped. Tuck the edges of the prosciutto under the roast to secure.
In an oven-safe skillet, heat the olive oil over medium-high heat.
Once the oil is hot, carefully place the prosciutto-wrapped pork tenderloin into the skillet. Sear for 2-3 minutes on each side until the prosciutto is crisp and golden.
Add the rosemary sprigs to the skillet alongside the pork.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 5-10 minutes before slicing.
Slice the pork tenderloin into medallions and serve warm. Garnish with the roasted rosemary for added flavor, if desired.
Nutrition Facts
Calories |
1065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 4164 mg | 181% | |
| Total Carbohydrate | 3.8 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.1 g | ||
| Protein | 128.2 g | 256% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 40 mg | 3% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2362 mg | 50% | |
*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.
