Thank you for taking the time to send a note! Hi Colleen! My only change will be to shorten the cooking time. This is a perfect menu for a party or you can make one half of the recipes and just enjoy them for yourselves. They need more like 20min!!!!!!! Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. She starts by making Sausage and Mushroom Strudels for appetizers and follows them with hearty Lentil and Kielbasa Salad. Your email address will not be published. Rub the tenderloins all over with 2 tablespoons of olive oil. Cook until sauce is desired thickness, whisking often (approx. barefoot contessa | Find more great recipes online at barefootcontessa.com/recipes. I love hearing when my recipes work for someone! More like 4 ounces for us around here. Thanks! Whisk in garlic, thyme, and lemon juice. How to make Prosciutto Wrapped Pork Tenderloin – To start, lay out a piece of parchment paper, foil or even plastic wrap will do. MAKE IT AHEAD: Assemble the pork completely, wrap tightly, and refrigerate for up to 24 hours. Again, so sorry this didn’t work for you! Get Prosciutto-Wrapped Pork Tenderloin, Peach Chutney and Asparagus Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. This site uses Akismet to reduce spam. Then wrap tenderloin in prosciutto. 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 degrees for medium. Hey and check out our new YouTube Channel! Goat Cheese Mashed Potatoes 4 tablespoons (1/2 stick) unsalted butter, at room temperature Bring to a boil and then reduce to a simmer. This is a rather simple and fast dinner that will have your meat & potatoes hubby oohing and ahhing at you. Rub the tenderloins all over with 2 tablespoons of olive oil. Adjust your oven rack to the middle position and preheat your oven to 450. Wrap the tenderloins completely with a single layer of prosciutto. Place the tenderloins on a sheet pan and pat them dry with paper towels. Go you! Adjust your oven rack to the middle position and preheat your oven to 450. © 2020 Discovery or its subsidiaries and affiliates. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Pork tenderloins vary in size. I’ve never wrapped pork tenderloin in prosciutto before – but I have done a prosciutto wrapped chicken and loved it. I love to cook in the morning for dinner. Now place your prosciutto, overlapping slightly, making it the same length as your pork loin. I love to cook in the morning for dinner. Bake before serving. We used 2 pound as our standard and it cooked for about 30 minutes before reaching 145 degrees. How to make Prosciutto Wrapped Pork Tenderloin – To start, lay out a piece of parchment paper, foil or even plastic wrap will do. was fantastic! Brush the top of the prosciutto with more honey dijon sauce. Tie in several places with kitchen string to hold the prosciutto and the “tail” in place. 11/2 cups sour cream Thank you for such as easy way to eat healthy! Might not allow the prosciutto to crisp up as much but the pork will be slightly pink and juicy. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Now simply lift up the parchment edge and your pork tenderloin will wrap itself up in the prosciutto! All rights reserved. For the pork: Preheat the oven to 400 degrees F. Sprinkle salt on the pork, then wrap the pork in the prosciutto and secure with toothpicks. Thanks for the idea! Most folks figure half pound per person but I think thats way too much! Change ), You are commenting using your Facebook account. 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 degrees for medium. I have to try this.. looks great! Sheet with or without foil oiled or not. Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan. Pop in the oven for 25 minutes or so, and the crowd goes crazy with your cooking super stardom! Loved the prosciutto and pork combination and the honey dijon added so much flavor. One pan easy! What can I substitute for the honey dijon? To start, lay out a piece of parchment paper, foil or even plastic wrap will do. Add the asparagus to the pan and saute until tender. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) 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! Brush with honey dijon mixture and sprinkle with salt and pepper. Pour the mixture into a 9 × 12 × 2-inch oval baking dish, smoothing the top. Just go without. Slice diagonally in thick slices and serve warm with the Apple Chutney. If you really wanted to make them go crazy with food delight. 1/4 teaspoon crushed red pepper flakes Change ), You are commenting using your Twitter account. It's a restaurant-quality, easy recipe that is sure to get rave reviews. Hope she loves it! The honey dijon sauce does double duty. Hope that helps! Prosciutto wrapped Herbed Pork Tenderloin with Apple Chutney and Goat Cheese Mashed Potatoes. I encourage my readers to let me know which recipes need nutritional information. Place the tenderloins on a sheet pan and pat them dry with paper towels. Two 1/4-inch-thick slices pancetta, diced, 2 peaches, peeled, pitted and cut into 1/2-inch dice, 1 bunch asparagus, stems removed and discarded, Sign up for the Recipe of the Day Newsletter Privacy Policy, Prosciutto-Wrapped Pork Tenderloin, Peach Chutney and Asparagus, Pork Tenderloins with Pineapple-Mint Chutney, Prosciutto-Wrapped Pork Tenderloin with Flageolet Ragout and Frizzled Brussels Sprout Leaves, Pan-Roasted Pork Tenderloin with Apples and Bourbon, Pan-Roasted Pork Tenderloin with Ancho Honey Glaze. Hi! Trust your meat thermometer…tenderloins vary in size. 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! Ina Garten has a newish book called Make It Ahead and this recipe and menu comes from this book. ( Log Out /  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! If there is a thinner “tail,” fold it underneath so the tenderloin is an even thickness throughout. Add the pancetta and cook to render the fat. 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 degrees for medium. Add in the bourbon, brown sugar, vinegar, mustard, peaches, cinnamon, thyme bundle and some salt, and stir to combine. Preheat the oven to 450 degrees. It would probably work either way but I would do two separate for even cooking.