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Laughing Spatula / Recipe Index / Fast and Fresh / Prosciutto Wrapped Pork Tenderloin

Prosciutto Wrapped Pork Tenderloin

By Kathi & Rachel

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Incredibly  easy to make Prosciutto Wrapped Pork Tenderloin –  With only a few ingredients and no expertise required, this dish will become a favorite! 

Prosciutto Wrapped Pork Tenderloin
Prosciutto Wrapped Pork Tenderloin

The easiest pork tenderloin you will ever make!  No searing the meat prior to cooking, no tying little strings….just baste with a simple honey dijon sauce, wrap, bake and eat!  You are soooo gonna impress your family and friends with this one!

The honey dijon sauce does double duty.  It flavors the meat as well as keeping the prosciutto adhered to the tenderloin,  so tying little annoying strings is not necessary.  I don’t know about you, but these chubby little fingers hate that string.

How to make Prosciutto Wrapped Pork Tenderloin –

To start, lay out a piece of parchment paper, foil or even plastic wrap will do.  Now place your prosciutto, overlapping slightly, making it the same length as your pork loin.

Place the pork on the prosciutto and brush with half of your honey dijon sauce.

How to make prosciutto wrapped tenderloin

Now simply lift up the parchment edge and your pork tenderloin will wrap itself up in the prosciutto!      It’s a miracle I tell ya!

Roll it rather tightly as the pork tenderloin will shrink while roasting and you want it to adhere to the pork.

wrapping prosciutto around a pork loin

Brush the top of the prosciutto with more honey dijon sauce. Pop in the oven for 25 minutes or so, and the crowd goes crazy with your cooking super stardom!  Your family and friends are amazed and you win triple big hugs at dinner time!  Go you!

What temperature should pork tenderloin be cooked to be done?

  • In a 400 degree oven, your pork will be perfectly done when your meat thermometer reaches 145 degrees.  Pork tenderloins vary in size.  We used 2 pound as our standard and it cooked for about 30 minutes before reaching 145 degrees.

Prosciutto Wrapped Pork Tenderloin being sliced on a cutting board

NOTE:  Turn this Prosciutto Wrapped Pork Tenderloin  into a simple sheet pan dinner by tossing some cubed sweet potatoes and brussell sprouts around the pork!  One pan easy!

If you need some extra help or want to see this recipe in action, take a peek at this video of our Prosciutto Wrapped Pork Tenderloin! 

If you really wanted to make them go crazy with food delight.  I’d serve this with my Cheesy Potatoes Au Gratin!  Don’t be fooled by this dish’s fancy pants appeal.  It’s just sliced potatoes standing up at attention with a simple cream sauce!

Beautiful baked augratin potatoes in a red casserole dish

To easy and healthy dinners that are so pretty!

Clink!

Kathi

 What do you think about this recipe?Have questions?Comment below!Don’t forget to like us on Facebook, and connect with us on Instagram and  tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics! 

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Prosciutto Wrapped Pork Tenderloin

An incredibly easy but fancy looking dinner that requires no special equipment and is on the table in around 30 minutes!
4.23 from 86 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Author: Kathi & Rachel

Ingredients

  • 1 2 pound Pork Tenderloin
  • 2 oz of thinly slice Prosciutto
  • 1/4 cup honey omit if Paleo or Whole30
  • 1/4 cup dijon mustard
  • salt and pepper

Instructions

  • Preheat oven to 400 degrees
  • In small bowl combine honey and dijon
  • Lay out Prosciutto on parchment, slightly overlapping.
  • Place pork on Prosciutto.
  • Brush with honey dijon mixture and sprinkle with salt and pepper.
  • Lifting parchment, roll up.
  • Bake for 25-30 minutes or until meat thermometer reads 145 degrees for medium well.
  • Let rest 10 minutes before slicing (this is important 🙂

Notes

Tips to make this beautiful and easy Prosciutto Wrapped Pork Loin
  • Lay the thinly sliced prosciutto on top of parchment, foil or plastic wrap.
  • When rolling the prosciutto over the pork, use the parchment as a 'lift'.
  • Roll tightly as the pork will shrink while roasting.
  • For an additional easy meal, sprinkle diced sweet potato and broccoli around the pork loin for an easy and healthy sheet pan dinner!

Nutrition

Calories: 258kcal | Carbohydrates: 12g | Protein: 33g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 260mg | Potassium: 635mg | Fiber: 1g | Sugar: 12g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg

 

 

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Filed Under: Fast and Fresh, Gluten Free, Healthy Recipes, Holidays, Low Carb/KETO, Main Course Recipes, Most Popular Recipes, Paleo, Whole30

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Reader Interactions

Comments

  1. Marjory Benfield says

    March 4, 2018 at 1:00 am

    5 stars
    Loved this dish! Hard to find quick prep, crowd pleasing dishes when doing a Whole 30 (especially when the rest of the family isn’t). It was a hit with everyone. I can’t wait to try it again with the honey added to the Dijon after my month is over.

    Reply
  2. Carl Gillmeister says

    February 8, 2018 at 9:28 pm

    Kathi just found this and want to make for my wife as a surprise tonight 2/8/18. the directions do not mention type of pan used. Deep pan with rack? Sheet with or without foil oiled or not.

    Reply
    • Kathi @ LaughingSpatula.com says

      February 8, 2018 at 9:30 pm

      You are a good man! You can just line a sheet pan with foil for easy clean up. There is very little juice to this as the prosciutto and tenderloin are quite lean. Hope she loves it!

      Reply
  3. Rokko says

    January 10, 2018 at 2:52 am

    4 stars
    I Cooked this tonight, pretty impressed with the ease of the recipe, and the good flavor. A couple suggestions:First, treat the “down” side of the tenderloin with mustard, salt, pepper before placing it on the prosciutto bed, then paste the upside; second, try coarse mustard, for some texture!;

    Reply
    • Joyce Champagne says

      November 10, 2019 at 8:01 am

      Love that suggestion!

      Reply
  4. Christine Price says

    December 2, 2017 at 9:38 pm

    My package has 2 smaller tenderloin, should i wrap and cook separate or bundle them up and cook as one?

    Reply
    • Kathi @ LaughingSpatula.com says

      December 3, 2017 at 12:18 am

      It would probably work either way but I would do two separate for even cooking. Hope you love it!

      Reply
  5. Samantha Shepley says

    October 31, 2017 at 11:44 pm

    5 stars
    Delicious recipe! Loved the prosciutto and pork combination and the honey dijon added so much flavor. So simple and quick, will make again!

    Reply
  6. Colleen says

    August 5, 2017 at 12:05 pm

    I apologize because I’ve asked you on another one of your recipes, but do you have the nutritional information for this one? I’ve been working my way through your list and everything has been awesome so far, so I’d like to keep going. Thank you for such as easy way to eat healthy!

    Reply
    • Kathi @ LaughingSpatula.com says

      August 5, 2017 at 1:37 pm

      Hi Colleen! Don’t apologize! I encourage my readers to let me know which recipes need nutritional information. I’ll get to it this morning and post it!

      Reply
  7. Di says

    January 5, 2017 at 4:09 pm

    5 stars
    Just found this recipe and cannot wait to try it. My only change will be to shorten the cooking time. I prefer to cook my tenderloins to an internal temp of 145. Might not allow the prosciutto to crisp up as much but the pork will be slightly pink and juicy. Thanks for the idea!

    Reply
  8. Liana says

    July 3, 2016 at 8:46 pm

    What can I substitute for the honey dijon? I’m doing the whole30 and I haven’t found compliant dijon. Thanks!

    Reply
    • Kathi Kirk says

      July 4, 2016 at 12:52 am

      Just go without. The dijon kinda works as a glue but you can enjoy this without it. Just wrap the prosciutto tight around the tenderloin so when the tenderloin shrinks during cooking that there isn’t too much of a gap. Hope that helps! (compliant yellow mustard is an option as well).

      Reply
  9. Barb says

    April 4, 2016 at 11:30 pm

    Made this for dinner tonight. was fantastic! So moist and great flavor!

    Reply
    • Kathi Kirk says

      April 5, 2016 at 3:32 pm

      Thank you for taking the time to send a note! I love hearing when my recipes work for someone! xoxoxo!

      Reply
  10. Pepi says

    March 5, 2016 at 7:47 pm

    REALLY DISsAPOINTING!!!!.. Because of this article I left them in the oven for 30min and they where totally overcooked and dry. They need more like 20min!!!!!!!

    Reply
    • Kathi Kirk says

      March 5, 2016 at 11:14 pm

      Oh no! I am so sorry! Trust your meat thermometer…tenderloins vary in size. My instructions are pretty clear on that. Again, so sorry this didn’t work for you!

      Reply
      • Miranda says

        February 18, 2018 at 6:12 pm

        Hi, can you clarify the ideal amount of pork tenderloin needed to serve 4 average appetites (adults).

        Reply
        • Kathi @ LaughingSpatula.com says

          February 18, 2018 at 6:33 pm

          Hi Miranda – most tenderloins are 2-4 pounds so one would serve 4. Most folks figure half pound per person but I think thats way too much! More like 4 ounces for us around here. But basically, one tenderloin will serve 4. Hope that helps!

          Reply
  11. Thalia @ butter and brioche says

    September 3, 2015 at 7:45 am

    I’ve never wrapped pork tenderloin in prosciutto before – but I have done a prosciutto wrapped chicken and loved it. I have to try this.. looks great!

    Reply
  12. Pat@savorthebest.com says

    September 2, 2015 at 10:52 pm

    Hey, that looks good, Kathi! I was wondering how I was going to prepare that pork tenderloin in my freezer. 🙂
    Great photos

    Reply
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