Pork Tenderloin wrapped in Prosciutto

By zboni

Ingredients

• 3-1/4 oz. prosciutto slices
• 2 pork tenderloins, about 12 oz. each, trimmed
• sea salt & pepper
• 2-3 Tbsp. olive oil, plus extra to oil
• 4 thyme sprigs, leaves stripped
• splash of marsala
• ladleful of chicken stock

Details

Servings 6

Preparation

Step 1

Lay half the prosciutto slices on a board, overlapping them slightly, then lay 1 pork tenderloin across at one end. Wrap the pork in the prosciutto and season with pepper. Repeat with the other tenderloin.

Cut two sheets of foil, each 16 by 12”, drizzle a little olive oil down the center, and sprinkle with the thyme leaves. Place the pork on top, bring the edges of the foil up, and fold together over the pork, then roll to enclose, twisting the ends to seal. Let chill for 15 minutes. Heat the oven to 400°.

Place the pork packages on a baking sheet and bake for 15-20 minutes. Remove the pork from the oven. When cool enough to handle, unwrap the pork, reserving the juices.

Heat 2-3 Tbsp. olive oil in a large skillet, add the prosciutto wrapped pork, and sear for 2-3 minutes on each side until the prosciutto is crisp and brown. Remove to a warm plate and rest in the oven.
Add the marsala to the skillet with the reserved pork juices, stirring to deglaze. Add the stock and boil until reduced by half. Check the seasoning and add salt and/or pepper if necessary.

Cut the pork into slices and serve with jus poured over.