Serves 8
50 min
Herbed Pork Tenderloins
Recipe GLPRf218ea188a26f3
Elegant roasted pork tenderloins seasoned with fresh rosemary and thyme, then wrapped in a protective layer of prosciutto to keep the meat moist and tender. Roasted at high heat until perfectly cooked, this impressive main course requires minimal effort but delivers restaurant-quality results. Serve sliced with your favorite accompaniments for a memorable meal.
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Ingredients
2 pork tenderloins (2 1/2 to 3 pounds total)
1 tablespoon minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
Kosher salt to taste
Freshly ground black pepper to taste
2 tablespoons olive oil
10 to 12 slices prosciutto
Kitchen string for tying
Directions
Preheat your oven to 450 degrees Fahrenheit.
Pat the pork tenderloins completely dry with paper towels and arrange them on a sheet pan.
In a small bowl, combine the minced rosemary, chopped thyme, 1 tablespoon of kosher salt, and 1 teaspoon of freshly ground black pepper.
Coat the tenderloins all over with 2 tablespoons of olive oil, then sprinkle the herb mixture evenly on all sides of each tenderloin.
If either tenderloin has a noticeably thinner tail section, fold it underneath to create an even thickness throughout the meat.
Arrange the prosciutto slices so they overlap slightly, then carefully wrap them completely around each seasoned tenderloin in a single layer, tucking the ends underneath.
Using kitchen string, tie the wrapped tenderloins snugly in several places along their length to secure the prosciutto and any folded tail portions.
Place the prepared tenderloins in the preheated oven and roast for 20 to 25 minutes, until an instant-read thermometer inserted into the thickest part of each tenderloin reads 145 degrees Fahrenheit.
Remove from the oven and loosely tent the tenderloins with aluminum foil. Let them rest at room temperature for 15 minutes before removing the string.
Slice the rested tenderloins diagonally into thick slices and serve warm with your choice of accompaniments.
