Prosciutto Wrapped Pork Tenderloin with Roast Vegetables
 
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You can make this! Seriously, even self-identified non-cooks can pull this one off! It has the appeal of a slaved-over roast dinner, but in reality, it is a quick cooking, full flavored, one-pan dinner! The lean tenderloin is cloaked in Prosciutto and stuffed with herbs. The veggies borrow some juices from the pork and the sun dried tomatoes do the rest of the work for you. Spend 15 minutes prepping this, pop it in the oven for 45 (whilst you sit back and quaff wine, flirt and impress your company with the aroma wafting from your kitchen). Dinner is served in an hour!
Recipe type: Dinner
Cuisine: Universal
Serves: serves 2-4
Ingredients
  • 1 x 1.3-1.5 lb pork tenderloin (500-650g)
  • 6-8 slices Prosciutto
  • 2 cloves garlic, peeled
  • 1 tspn salt
  • 1 small sprig each: rosemary, thyme, sage, parsley, oregano (plus additional rosemary & thyme)
  • 3-4 carrots
  • 2 zucchini
  • 1 sweet potato
  • 1 red onion
  • ¼ cup semi sun dried tomatoes (plus their liquid)
  • olive oil
  • salt and pepper
  • what balsamic vinegar (optional)
Instructions
  1. Trim the pork of any 'silver' skin or fat.
  2. Make a lengthwise incision, about ½ inch / 1 cm deep.
  3. Roughly chop the garlic, sprinkle salt on top and, using the blade of your knife held sideways, grind the salt and garlic into a paste.
  4. Add the leaves from the herbs (discard stems) and chop them into the garlic paste.
  5. Spread the garlic herb mixture along the incision in the pork.
  6. Lay the Prosciutto slices out, slightly overlapping, to make a sheet roughly as long as the tenderloin.
  7. Place the tenderloin, cut side down, in the center of the Prosciutto.
  8. Gently lift one side of the Prosciutto and lay it over the pork, then roll the pork towards the other side of the Prosciutto until it is wrapped.
  9. Pre-heat the oven to 425f / 220c.
  10. Pour 2 tbsp of olive oil over the bottom of a large baking pan and put it in the oven to heat up.
  11. Trim the carrots and chop into 1 inch chunks.
  12. Trim and peel the sweet potato and cut into 2 inch chunks.
  13. Trim the zucchini, cut in half length wise, then cut each piece across in half.
  14. Trim and peel the onion. cut in half from top to bottom then cut each half into 4-6 wedges.
  15. Remove the hot pan from the oven, carefully arrange the assorted vegetables evenly on either side of the pan.
  16. Add the sun dried tomatoes evenly on top of the vegetables and then drizzle their juice over everything.
  17. Place the pork, seam side down either in the center of the pan, or on a rack above the vegetables.
  18. Drizzle a little more oil over everything and pop some rosemary and thyme sprigs on or beside the pork.
  19. Bake for 40-45 mins, remove the pork from the pan and place it onto a plate, wrapped in foil to rest for 10 minutes.*
  20. Season the vegetables with salt and pepper and a drizzle of white balsamic vinegar, roast another 10 mins.
  21. Discard the herb sprigs, arrange the vegetables on a platter, slice the pork into medallions and either serve on top of the vegetables or on a separate plate.
  22. If you would like a green to round out the meal, place the pan with its juices on the stove top. Add 4-5 cups of washed, chopped Swiss chard and sautee over a medium -high heat for 2 minutes, add 1 tbspn white balsamic vinegar (this will season the greens and deglaze the pan), season with salt and serve.
  23. *recommended safe temperature for cooked pork is 145-160f

 

prosciutto wrapped pork uncooked

prosciutto wrapped pork uncooked

pork tenderloin with sides

pork tenderloin with sides