A LONG time ago, I made this delicious bacon and gouda stuffed pork tenderloin, it is delicious. I love the combination, but wanted something new.
I thought about grilling a pork tenderloin, but the grease + fire = disaster AND it was raining.
I often have prosciutto leftover from cheese boards and entertaining, so this worked perfectly.
I tweaked the recipe a little bit. I have found when you are roasting something in the oven sometimes the bottom gets soggy. There is nothing more texturally unappealing than that. The answer is a wire rack over a baking sheet. That way all the sides are getting cooked, including the bottom. It tastes perfect every time, I use this technique with crispy baked chicken, shrimp, fish, anything!
I love the honey-mustard and prosciutto together, the salty + sweet combo just works here, especially because it isn’t too sweet!
- 1 Pork Tenderloin, 3-3.5 lbs.
- 2 oz. Prosciutto, thinly sliced
- ¼ cup of Honey
- ¼ cup of Dijon Mustard
- Salt & Pepper
- Preheat your oven to 400 degrees and prepare a baking sheet. Line a baking sheet with foil and place a wire rack on top.
- Place a large piece of parchment paper on a flat surface. Place the prosciutto on the paper, slightly overlapping. Place the pork on top.
- Whisk the honey and dijon together in a small bowl and brush the pork with the honey-dijon mixture. Sprinkle with salt and pepper.
- Lifting the parchment, roll up.
- Place on top of wire rack and bake for 40 minutes until a meat thermometer reads 160 degrees (for medium well.)
- Cover in foil and let rest for 10 minutes.
- Slice and serve.
Happy Cooking, The Barbee Housewife