Prosciutto Wrapped Pork Tenderloin

Ingredients

• 28 g (2 tablespoons)butter
• 3 cloves, mincedgarlic
• 1 onion, chopped and dividedonion
• 1 small bulb, choppedfennel
• 120 ml (½ cup)dry white wine
• 240 ml (1 cup)cooked rice
• to tastesalt and pepper
• 4 leaves, mincedsage
• 1 sprig, mincedrosemary
• 680–907 g (1½–2 pounds), bonelesspork tenderloin
• 8–10 slices (about 227 g / 8 ounces)prosciutto
• 5 leavessage
• 1 sprigrosemary
• 680 g (1½ pounds), cut into 2.5 cm (1-inch) cubesYukon Gold potatoes
• 30 ml (2 tablespoons), choppedfresh rosemary
• 3 cloves, mincedgarlic
• 60 ml (¼ cup)olive oil
• to tastesalt and freshly ground black pepper

Instructions

1. 1

   Cook the stuffing

   Melt the butter in a frying pan over medium heat. Add the garlic, half the onion, fennel, minced sage and minced rosemary; season with salt and pepper. Cook for 10–12 minutes, until softened. Pour in the wine to deglaze the pan and let it reduce. Transfer the mixture to a bowl, stir in the rice and leave to cool.

2. 2

   Heat the oven

   Preheat the oven to 200°C (400°F).

3. 3

   Flatten the pork

   To butterfly the pork, make a lengthways cut parallel to the chopping board, stopping before you cut through the other side. Open it like a book, then pound it with a meat mallet to an even thickness of about 2 cm (¾ inch).

4. 4

   Arrange the prosciutto

   Lay a sheet of parchment paper on the work surface and arrange the prosciutto slices in overlapping rows. Place the sage leaves on top.

5. 5

   Fill and roll

   Season the pork with salt and pepper and lay it over the prosciutto. Spread the cooled stuffing over the meat, leaving a 2.5 cm (1-inch) border. Starting at a short edge, roll up the pork and tie it at intervals with kitchen twine. Tuck the rosemary sprig beneath the twine on top of the roast.

6. 6

   Prepare the potatoes

   Put the potatoes and remaining onion in a roasting pan with the chopped rosemary, garlic and olive oil. Season with salt and pepper, then set the pork roast on top.

7. 7

   Roast until done

   Roast for 1 hour to 1 hour 15 minutes, until the centre of the pork reaches 63°C (145°F).

8. 8

   Slice and serve

   Slice the roast and serve it with the potatoes.

What is prosciutto-wrapped pork tenderloin?

This American-style roast brings together pork, Italian cured ham and a savoury rice stuffing, with potatoes cooked alongside. It suits a holiday table when you want a centrepiece other than turkey or ham.

The method works because the prosciutto wraps around the flattened pork, while the filling adds aromatic flavour and the potatoes roast in the same pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 569 calories, 52g protein, 27g carbs, 25g fat.

The rice and potatoes supply most of the carbohydrates, while the pork provides much of the protein. Prosciutto, butter and olive oil contribute a notable share of the fat; serve the roast with a generous helping of green vegetables to round out the plate.

Building the stuffing

Softened aromatics: Cook the garlic, onion, fennel, sage and rosemary until tender before adding the wine. Letting the wine reduce keeps the mixture from being too wet.

Cooled rice: Stir the cooked rice into the aromatics off the heat, then cool the stuffing before spreading it over the pork. This makes it easier to handle during assembly.

Wrapping and tying the roast

Even thickness: Open the pork like a book and pound it to about 2 cm (¾ inch), so it can take an even layer of filling and roll neatly.

Overlapping slices: Arrange the prosciutto on parchment with the slices overlapping, then position the pork on top. Leave the stated border clear of stuffing so the filling is less likely to spill as you roll.

Getting the potatoes ready

Similar-sized pieces: Cut the potatoes into roughly 2.5 cm (1-inch) cubes so they cook alongside the roast. Toss them thoroughly with the onion, rosemary, garlic and oil.

Roasting pan: Set the pork on top of the vegetables as directed. Check the potatoes for tenderness as the roast finishes, since their timing can vary with the pan and the size of the cubes.

Checking doneness

Temperature cue: Check the centre of the pork with a meat thermometer and remove it from the oven when it reaches 63°C (145°F), as specified in the method.

Rest before slicing: The recipe does not give a resting time, but a brief rest before carving can help keep the slices neat. Keep the roast loosely covered while you get the potatoes ready to serve.

Serving the roast

Slice across the roll to show the layers of pork, stuffing and prosciutto. Serve with the rosemary potatoes and some of the pan juices.

A simple green salad or a lightly dressed green vegetable makes a fresh contrast to the savoury, rich roast.

Recipe notes & tips

• Cool the stuffing before assembling the roast so it is easier to spread.
• Use parchment to help arrange and roll the prosciutto around the pork.
• Tie the roast securely at intervals to help it hold its shape in the oven.
• Use a thermometer to check the centre of the pork rather than relying on colour alone.
• Cut the potatoes into similar-sized cubes for more even cooking.

Variations

• Add mushrooms: Cook finely chopped mushrooms with the onion and fennel for a deeper savoury stuffing.
• Change the herbs: Use thyme in place of some of the rosemary or sage while keeping the same overall method.
• Use brown rice: Swap in an equal amount of cooked brown rice for a nuttier filling.
• Add greens: Fold cooked, well-drained spinach into the cooled stuffing before filling the pork.
• Try sweet potatoes: Replace some of the Yukon Gold potatoes with similarly sized cubes of sweet potato.

Common mistakes to avoid

• Stuffing while hot: The filling can be harder to handle; let it cool before spreading it over the pork.
• Cutting all the way through: The pork will not open like a book; stop short of the opposite side when butterflying.
• Overfilling the pork: The roll can be difficult to secure; keep a 2.5 cm (1-inch) border clear.
• Loose tying: The roast may unroll as it cooks; tie it at intervals with kitchen twine.
• Skipping the temperature check: Cooking time can vary; use a thermometer and check for 63°C (145°F) in the centre.

How to store

Refrigerate leftover pork and potatoes in a covered container within 2 hours, and use within 3–4 days. Reheat until steaming hot throughout, adding a splash of water or stock to the potatoes if they seem dry.

Frequently asked questions