This classy yet simple prosciutto wrapped grilled pork tenderloin recipe is a real crowd pleaser! The pork tenderloin is slathered in a bright and flavorful garlic and herb mixture before being wrapped in savory prosciutto and rich pancetta.
Both of these cured Italian meats are readily available at the butcher’s counter in your grocery store, and add a very European flair to this tender cut of pork. This dish is perfect for company and looks stunning sliced and layered on a serving dish.
Prosciutto Wrapped Grilled Pork Tenderloin Recipe
Prep Time: 20 minutes
Cook Time: 16-20 minutes
Serves: 4-6 people
2 pork tenderloins (approx. 1 lb. each)
1/2 lb. thinly sliced prosciutto ham
1/2 lb. sliced bacon or pancetta
2 Tbsp extra virgin olive oil
2 Tbsp minced fresh rosemary
1 Tbsp. minced fresh garlic
1 tsp. ground black pepper
Trim excess fat and silver skin from tenderloin; set aside. Combine olive oil, rosemary, garlic, salt and pepper in a small bowl and mix well. Coat tenderloins with rub; set aside.
Lay four 8-inch pieces of butcher’s twine, two inches apart, horizontally on work surface.
Layer about 6 slices of pancetta (or bacon) on top of the twine.
Lay one to two slices of prosciutto ham on top of the pancetta.
Place the tenderloin on top of the prosciutto.
Lay another slice of prosciutto and then 3 more slices of pancetta on top of the tenderloin. Bring the ends of the twine up and over the pork. Tie each piece of twine snugly, but not too tight as to squeeze the tenderloin. When all four pieces of twine are tied, you should have a tenderloin that is evenly enrobed in layers of prosciutto and pancetta.
Repeat with the second tenderloin.
Start your grill on medium high heat (about 400 degrees. Allow the grill to preheat for 10-15 minutes. Place the tenderloins directly on the grill grate and roast with the lid closed for 16-18 minutes, turning once until internal temperature reads 145 degrees F when meat temperature probe thermometer is inserted into the thickest part of the loin.
Remove from the grill and allow to rest for at least 5 minutes before removing the strings and slicing against the grain for serving.
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