Prosciutto-Wrapped Pork Tenderloin with Herb Pan Sauce

By Foodiewife

October/November 2011
Why this recipe works:

We transformed lean pork tenderloin by wrapping it in prosciutto before searing and then roasting it. The prosciutto crisped as it cooked and gradually infused the pork with richness. But that’s not all. We built a pan sauce using the browned pork drippings balanced with bright lemon and fresh chives.

Ingredients

• 2 (12-ounce) pork tenderloins, trimmed
• Salt and pepper
• 6 ounces thinly sliced prosciutto
• 2 tablespoons vegetable oil
• 1 tablespoon all-purpose flour
• 2 garlic cloves, minced
• 2 teaspoons minced fresh thyme
• 1 1/4 cups low-sodium chicken broth
• 1/4 cup lemon juice (2 lemons)
• 3 tablespoons minced fresh chives

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 450 degrees. Pat tenderloins dry with paper towels and season with pepper. Wrap each tenderloin with prosciutto.
2. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes. Transfer meat to wire rack set in foil-lined rimmed baking sheet. Bake until meat registers 145 degrees, 15 to 18 minutes.
3. Meanwhile, heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add flour, garlic, and thyme and cook, stirring constantly, until fragrant, about 1 minute. Stir in broth and lemon juice and cook, scraping up any browned bits, until slightly thickened, about 3 minutes. Off heat, add chives. Season with salt and pepper to taste. Slice pork and serve with sauce.