This is the favorite recipe my BFF sorority sister Dana has served for Christmas dinner for years. It proved to be the perfect choice for our pandemic holiday of 2020, as she learned only days before that all three sons would need to quarantine separately with their families. So instead of hosting the family for dinner, Dana and Steve drove around town Christmas night leaving pork tenderloins on their son’s doorsteps! ( The pork fairies??)
Of course this inspired me to finally try this recipe; a perfect prepare ahead, festive and delicious entrée. Pork tenderloins are rubbed with herbs and then wrapped with prosciutto, which can be done up to 24 hours ahead of cooking. Then roast and serve with chutney. I’m sure Ina’s apple chutney is wonderful (google it if you wish) but I always have some of my Mothers Northwest Purple Plum chutney on hand which I adore. It’s one of the first recipes I ever posted on this blog and is listed under the category Virginia’s Cookbook. Or just purchase a good one!
Remember that these days there is no more concern about trichinosis, so pork can be cooked medium rare. I like mine pink and juicy, so watch the timing as you don’t want pork jerky. Who doesn’t love a little pork on pork goodness once in awhile?
2 pork tenderloins
1 Tbs. minced fresh rosemary leaves
1 Tbs. chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
Good olive oil
10 to 12 slices prosciutto
Chutney for serving
Preheat the oven to 450 degrees. Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 Tbs. salt, and 1 tsp. pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner “tail” fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. ( I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and tail in place.
Roast for 20 to 25 minutes, until an instant read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees for medium rare and 145 for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with chutney.
Note: I only needed 3 slices of prosciutto to cover each tenderloin.
{ 0 comments… add one now }