Pork tenderloin roasted in the oven or grilled on the barbie is a simple, easy meal that takes very little prep work.
The pork is flavored with fresh rosemary and thyme from the garden and is wrapped in prosciutto.
We roasted a second pork tenderloin and stuffed it with crispy pancetta.
That was just as delicious and full of flavor. Slow roast the meat, then pair it with mashed potatoes and steamed asparagus and yum…dinner is served.
Roasted Pork Tenderloin with Prosciutto, Thyme & Rosemary
- 2 pork tenderloins
- Boar’s Head proscuitto
- Boar’s Head pancetta
- Fresh sprigs of thyme
- Fresh sprigs of rosemary, chopped
- Salt & pepper
Preheat the over to 325 degrees.
Remove the silver skin from the pork tenderloins and lay the pork on top of 4-5 slices of prosciutto overlapping slightly. Season the pork with salt and pepper and the herbs. Roll the prosciutto around the tenderloin and turn the meat over in the pan so the seam is on the bottom.
To prepare the second tenderloin, fry the pancetta for about 5 minutes until crispy and drain on a paper towel. Once cool, butterfly the loin and place the strips of pancetta down the middle. Use cooking pins or butcher’s twine tie the pork securely and place in a roasting pan. Season the tenderloin with salt and pepper and the fresh herbs.
Roast for 45 minutes or until the internal temperature of the pork registers at 160 degrees. Wait 5 minutes before slicing and serving.
Serves 8. Total time about 1 hour.