I’ve shared my love for pork tenderloin about a ZILLION times on this lovely ole’ blog, but here is a new delicious pork tenderloin recipe!
I buy it on sale (bogo), so it’s super cheap, and I freeze it. It dethaws great and doesn’t get any freezer-burn or weird flavors, it just works perfectly for me. Not sure if it’s the brand or just all pork tenderloin, but we love it.
I’m always looking for new ways to jazz it up and when I saw this recipe, it looked perfect. We had some leftover prosciutto from my build-your-own bruschetta bar at our super bowl party that needed to be used up and this was perfect!
This cooked on a wire rack/cookie sheet in a sheet pan and it helped the prosciutto get super crispy all around.
I have never made “real” porchetta, but I definitely know it’s not this easy. I’ll probably stick to making my weeknight version on the weekends, too! 😉
- 2 Pork Tenderloins, ~1 lb. each
- 1 teaspoon of Salt
- ½ teaspoon of Pepper
- ½ teaspoon of Rosemary, minced
- ½ teaspoon of Thyme, minced
- ½ teaspoon of Garlic Powder
- 8 slices of Proscuitto
- 2 tablespoons of Olive Oil
- Preheat your oven to 375 degrees and make sure your oven rack is positioned in the middle. Line a baking sheet with foil and place a wire rack on top, spray with non-stick cooking spray.
- Combine the rosemary, thyme, and garlic powder in a small bowl. Sprinkle all over the pork tenderloins.
- Lay a sheet of wax paper on your counter and place 4 pieces of the prosciutto in a layer on top of it, place the pork on top and roll it up tightly. Repeat with the other pork tenderloin. Discard wax paper.
- Heat olive oil in a skillet over medium-high heat, brown the prosciutto wrapped tenderloin on each side, until browned, ~5-7 minutes.
- Remove from skillet to prepared pan.
- Cook for 20-25 minutes, until the pork registers 145 degrees. Remove from oven and let rest for 5 minutes and slice.
The Barbee Housewife