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
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.
Now simply lift up the parchment edge and it will just roll itself up! It’s a miracle I tell ya!
Roll it rather tightly as the pork will shrink while roasting and you want it to adhere to the pork.
Brush the top of the prosciutto with more honey dijon sauce. Pop in the oven for 45 minutes 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!
NOTE: Turn this 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 Loin!
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!
To easy and healthy dinners that are so pretty!
Clink!
Kathi
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An incredibly easy but fancy looking dinner that requires no special equipment and is on the table in around 30 minutes!
- 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
- 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 30-40 minutes or until meat thermometer reads 160 degrees for medium well.
- Let rest 10 minutes before slicing (this is important 🙂
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!
Jennifer says
March 12, 2019 at 1:04 pmAny tips for doing this on the grill?
LaughingSpatula.com says
March 12, 2019 at 1:36 pmHi Jennifer! I would secure the prosciutto to the pork with toothpicks so it doesn’t unravel when turning. Should be delicious!
Ann Murphy says
March 2, 2019 at 11:41 pmWhat a perfect recipe! Really delicious and really easy! We have to control our sugar intake, so I substituted a low sugar peach jam for the honey—worked like a charm. Loved the parchment paper roll up technique, too—brilliant! I’ve never spent so little prep time to produce such a stunning entree. My thanks for your work to create a beautiful blog site as well as the wonderful recipe.
Pauline says
October 15, 2018 at 12:48 pmWe are not fans of mustard. Can you recommend a good substitute?
LaughingSpatula.com says
October 15, 2018 at 1:15 pmHi Pauline, BBQ sauce would be good or you could simply rub with olive oil, salt and pepper!
Lynn says
September 20, 2018 at 6:25 amHello, I made this last night and it was really good. This is a silly question but do you cook it in the parchment paper or is that just for ease of rolling up.
LaughingSpatula.com says
September 20, 2018 at 12:42 pmHi Lynn – yes, its for ease of rolling. You can use plastic wrap in a pinch, but the prosciutto releases from parchment a bit easier.
Perry says
April 25, 2018 at 7:51 amHi. I have a small pork loin from Costco – not a tenderloin. Can I make this recipe and just roast it longer?
Kathi @ LaughingSpatula.com says
April 25, 2018 at 8:00 amHi Perry – Yes, I would think that would work fine since the prosciutto keeps it nice and moist!
Marjory Benfield says
March 4, 2018 at 1:00 amLoved 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.
Carl Gillmeister says
February 8, 2018 at 9:28 pmKathi 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.
Kathi @ LaughingSpatula.com says
February 8, 2018 at 9:30 pmYou 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!
Rokko says
January 10, 2018 at 2:52 amI 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!;