Prosciutto Wrapped Pork Tenderloin

Move over bacon, this rosemary and fennel seed pork tenderloin is wrapped in delicious crispy prosciutto! It quickly became a family favorite and even better, it’s simple!

Satisfying yet so simple

Prosciutto wrapped pork tenderloin with rosemary and fennel seeds has become my go-to. It also has become an all-time family favorite. Not only is it incredibly simple to put together, it’s by no means boring. Not to mention it cooks quickly and pairs perfectly with any of your favorite sides. Who doesn’t like an easy meal? Especially one that’s delicious!

Helpful tips

Having made this pork tenderloin many times, I ran into some time saving tips. You can easily cut corners by using pre-minced garlic that you can find in most grocery stores. I have also discovered that it’s much easier to lay out the cooking twine prior to laying down the prosciutto followed by the seasoned tenderloin. Doing so makes it much easier to tie everything together without having to lift up the pork. This will keep the assembly mess and hassle free while securing it perfectly.

Be aware that some grills can run hot! If that happens to be your grill simply lower the heat. Sear on all sides to crisp up the prosciutto and then move the pork to indirect heat to finish. Pork can safely be cooked to 145 degrees, which is what I prefer. However, this tenderloin is still just as tasty for those who like their pork more on the well side. Whichever the choice just remember to remove the pork from the heat when your temp reaches 5 degrees from the desired final temp because it will continue to cook while it rests.

Go easy on the salt while seasoning because prosciutto is full of its own salty goodness. I also highly recommend using fresh rosemary.

Prosciutto Wrapped Pork Tenderloin w/ Rosemary & Fennel Seed

Recipe by Christina Stawiasz @thyme.and.timberCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

225

kcal

Move over bacon, this flavor packed pork tenderloin is wrapped in delicious crispy prosciutto!

Ingredients

• 1 (1-1 ½ pound) Pork Tenderloin

• 1 ½ tablespoons fennel seeds, roughly chopped

• 3-4 garlic cloves, minced

• 2 tablespoons fresh finely chopped rosemary, about 4-5 sprigs

• 1 tablespoon olive oil

• 1 tablespoon coarse ground mustard

• ¼ teaspoon salt

• ½ teaspoon black pepper

• 8-10 slices of prosciutto, about 6 oz

• cooking twine, cut into 4-5 six inch pieces

Directions

• Preheat grill to medium heat.
• Pat the pork tenderloin dry with paper towel and trim any excess fat & silver skin.
• Combine fennel seeds, garlic, rosemary, olive oil, coarse ground mustard, salt, and pepper. Rub mixture on the tenderloin. (If you have time, allow to marinade overnight)
• Next wrap in prosciutto and carefully secure close with butcher twine and lightly rub with olive oil.
• Oil grill grates and sear pork tenderloin on all sides to crisp the prosciutto, turning about every 5-6 minutes. Cook until the internal temperature reaches 145 degrees, about 25 minutes. For well-done continue cooking until temperature reaches 160 degrees. Remove from grill and allow to rest for 10 minutes before carving. *If your grill runs hot, to prevent burning, transfer tenderloin to indirect heat after searing on all sides.

Notes

• If your grill runs hot, to prevent burning, transfer tenderloin to indirect heat after searing on all sides.