Try this Prosciutto-Wrapped Pork Tenderloin recipe, or contribute your own.

Still searching for what to cook ?

Name: Prosciutto-Wrapped Pork Tenderloin
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 3/4 cups low-sodium chicken broth divided; 1/2 cup unsweetened cranberry juice; 1/2 cup frozen sour cherries; 1 tbsp pure maple syrup; 1 1/4 arrowroot starch (or cornstarch); 1 3 lb pork tenderloin; 3 cloves +/- garlic minced; 1 tbsp +/- fresh sage chopped; 2 tbsp olive oil divided; 1 1/2 tsp ground black pepper; 3/4 tsp sea salt; 1 3/4 oz +/- sliced prosciutto; 1/4 cup +/- grated Parmesan cheese

Find the most delicious recipes here

INGREDIENTS

1 3/4 cups low-sodium chicken broth ; divided
1/2 cup unsweetened cranberry juice
1/2 cup frozen sour cherries
1 tbsp pure maple syrup
1 1/4 arrowroot starch (or cornstarch)
1 3 lb pork tenderloin
3 cloves +/- garlic ; minced
1 tbsp +/- fresh sage ; chopped
2 tbsp olive oil ; divided
1 1/2 tsp ground black pepper
3/4 tsp sea salt
1 3/4 oz +/- sliced prosciutto
1/4 cup +/- grated Parmesan cheese

INSTRUCTIONS

1. Up To 3 days in advance, make the sauce: combine 1/2 cup broth, cranberry juice, cherries and maple syrup in a small sauce pan and bring to a boil. Reduce heat to med-low and simmer for 3 minutes. In a small bowl, mix arrowroot with 1 tbsp water; add to sauce and simmer until thicked, about 1 minute. Cool; store in airtight container in the fridge.

2. 1 day in advance, prep the pork: Place pork tenderloin on a cutting board and poke approximately 12 slits about 1/4 to 1/2 inch deep all over with the tip of a paring knife. Finely chop garlic and sage together and place in a small bowl. Mix in 1 tbsp oil, pepper and salt. If tenderloin is in two pieces, spread some garlic and sage on both pieces and sprinkle with grated Parmesan. Place 3-4 pieces of prociutto on both pieces of pork and sandwich the two pieces of pork together with the garlic, sage and prosciutto in the middle. Stuff garlic mixture into slits and rub remainder over outside of pork. Wrap the pork completely with slices of prosciutto, overlapping slightly. Tie the pork with butcher’s twine at 1/2-inch intervals then tie off the pork from end-to-end. Wrap tightly in plastic and refrigerate.

3. 2 hours, 30 minutes before serving, remove pork from the refrigerator and let stand for 1 hour; preheat oven to 400* F. In a large ovenproof skillet on med-high heat, heat remaining 1 tsp of oil. Add pork and brown on all sides, about 4 minutes total. Remove from heat, add remaining 1 1/4 cups broth to pan, insert oven proof instant read digital thermometer with alarm set to 138-140* F and transfer to oven. Roast until thermometer alarm sounds, about 40-60 minutes. Transfer to a serving platter, cover loosely with foil and let rest at least 10-15 minutes.

4. 15-30 minutes before serving, finish sauce: Add sauce to pan used to roast pork. Bring to a simmer on medium and cook, scraping up brown bits from bottom of pan, until heated through and bubbly.

5. Cut roast into 8 slices and serve with sauce.

NOTES

Alert editor

Prosciutto-Wrapped Pork Tenderloin

1 3/4 cups low-sodium chicken broth divided
1/2 cup unsweetened cranberry juice
1/2 cup frozen sour cherries
1 tbsp pure maple syrup
1 1/4 arrowroot starch (or cornstarch)
1 3 lb pork tenderloin
3 cloves +/- garlic minced
1 tbsp +/- fresh sage chopped
2 tbsp olive oil divided
1 1/2 tsp ground black pepper
3/4 tsp sea salt
1 3/4 oz +/- sliced prosciutto
1/4 cup +/- grated Parmesan cheese

1. Up To 3 days in advance,  make the sauce: combine 1/2 cup broth, cranberry juice, cherries and maple syrup in a small sauce pan and bring to a boil. Reduce heat to med-low and simmer for 3 minutes. In a small bowl, mix arrowroot with 1 tbsp water; add to sauce and simmer until thicked, about 1 minute. Cool; store in airtight container in the fridge.

2. 1 day in advance, prep the pork: Place pork tenderloin on a cutting board and poke approximately 12 slits about 1/4 to 1/2 inch deep all over with the tip of a paring knife. Finely chop garlic and sage together and place in a small bowl. Mix in 1 tbsp oil, pepper and salt.  If tenderloin is in two pieces, spread some garlic and sage on both pieces and sprinkle with grated Parmesan. Place 3-4 pieces of prociutto on both pieces of pork and sandwich the two pieces of pork together with the garlic, sage and prosciutto in the middle. Stuff garlic mixture into slits and rub remainder over outside of pork.  Wrap the pork completely with slices of prosciutto, overlapping slightly. Tie the pork with butcher’s twine at 1/2-inch intervals then tie off the pork from end-to-end. Wrap tightly in plastic and refrigerate.

3.  2 hours, 30 minutes before serving, remove pork from the refrigerator and let stand for 1 hour; preheat oven to 400* F. In a large ovenproof skillet on med-high heat, heat remaining 1 tsp of oil. Add pork and brown on all sides, about 4 minutes total. Remove from heat, add remaining 1 1/4 cups broth to pan, insert oven proof instant read digital thermometer with alarm set to 138-140* F and transfer to oven. Roast until thermometer alarm sounds, about 40-60 minutes. Transfer to a serving platter, cover loosely with foil and let rest at least 10-15 minutes.

4.  15-30 minutes before serving, finish sauce: Add sauce to pan used to roast pork. Bring to a simmer on medium and cook, scraping up brown bits from bottom of pan, until heated through and bubbly.

5. Cut roast into 8 slices and serve with sauce.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (497g)
Recipe Makes: 1

Calories: 134
Calories from Fat: 62 (46%)

Amt Per Serving		% DV

	Total Fat 6.9g	9 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 2281.1mg		79 %
Potassium 425.6mg		11 %
Total Carbohydrate 13g		4 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 12.2g
Protein 6.1g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 134

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe