This Prosciutto Wrapped Pork Tenderloin comes together in less than 30 minutes making it perfect for those busy weeknights! The tenderloin is coated with Rosemary then wrapped up in a blanket of Prosciutto, making this oh so savory!
You guys this is seriously the easiest pork tenderloin you will ever make! You are so going to impress your family and friends with this dish!
I put together step by step photos on how to make this as well below, so let’s get into making this Prosciutto Wrapped Pork Tenderloin!
First make sure you have an oven proof skillet. I like to use my large cast iron skillet for this.
Here’s what you need to make this:
- 1 1/2 lb Pork Tenderloin
- 5-6 slices Prosciutto
- 1-2 Tbs Freshly chopped Rosemary
- 3 Tbs EVOO
- Parchment paper
Preheat your oven to 400 degrees Fahrenheit.
Tear off a piece of parchment paper that will be big enough to lay the Prosciutto and Tenderloin on. Place Prosciutto on parchment paper over lapping each slice just slightly (see photos).
Spread Rosemary all over the Pork Tenderloin and place on the Prosciutto. Using the parchment paper to help you roll, roll the Prosciutto over the Tenderloin until tightly covered.
In a large cast iron skillet or oven safe skillet add EVOO and heat over med/high heat. Once oil is shimmering place the Tenderloin in the skillet.
Cook each side of the loin for about 2 minutes each so Prosciutto gets nice and brown. Transfer skillet to the oven and cook 15 – 20 minutes or until internal temperature is 145 F.
Remove from oven and let rest for 5 minute before slicing.
That’s it! Seriously it’s the easiest and most elegant looking pork tenderloin I’ve ever made!
I hope you love this recipe as much as me and my family did! It’s:
- Simple to make
- Juicy
- Flavorful
- Savory
- and 100% Satisfying
Check out some of my other pork tenderloin recipes below:
Applewood Smoked Bacon and Pork Loin Breakfast skillet
Rosemary Parmesan Panko Crusted Pork Tenderloin
Steakhouse Pork Tenderloin Bowls with Cilantro Garlic Sauce
Chipotle and Maple Glazed Pork Tenderloin
Caribbean Jerk Pork Tenderloin
What to serve with Pork Tenderloin
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up. 🙂
Cheers!
Prosciutto Wrapped Pork Tenderloin
This Prosciutto Wrapped Pork Tenderloin comes together in less than 30 minutes making it perfect for those busy weeknights! The tenderloin is coated with Rosemary then wrapped up in a blanket of Prosciutto, making this oh so savory!
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Dish
- Cuisine: American
Ingredients
- 1 1/2 lb Pork Tenderloin
- 5–6 slices Prosciutto
- 1–2 Tbs Freshly chopped Rosemary
- 3 Tbs EVOO
- Parchment paper
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Tear off a piece of parchment paper that will be big enough to lay the Prosciutto and Tenderloin on
- Place Prosciutto on parchment paper over lapping each slice just slightly (see photos)
- Spread Rosemary all over the Pork Tenderloin and place on the Prosciutto
- Using the parchment paper to help you roll, roll the Prosciutto over the Tenderloin until tightly covered
- In a large cast iron skillet or oven safe skillet add EVOO and heat over med/high heat
- Once oil is shimmering place the Tenderloin in the skillet
- Cook each side of the loin for about 2 minutes each so Prosciutto gets nice and brown
- Transfer skillet to the oven and cook 15 – 20 minutes or until internal temperature is 145 F
- Remove from oven and let rest for 5 minute before slicing
- Enjoy!
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