Pork Tenderloin Wrapped in Prosciutto with Beans
Yummm! This is such a delicious dish, perfect for Christmas dinner when you want to show your best culinary skills.
- perfect for celebrations or Sunday roast
- the pork tenderloin is soft and juicy with a crispy exterior
- the sauce is light and packed with veggies
- quick and easy recipe (made in less than an hour)
- can easily be made ahead (scroll down for tips)
How to make Pork Tenderloin Wrapped in Prosciutto?
It looks fancy and complicated, but in reality, making this dish is incredibly simple. This is how we make it:
- Mix all ingredients for the breadcrumbs mixture together
- Arrange prosciutto over a baking sheet
- Place pork tenderloin over the prosciutto and breadcrumbs mixture
- Tie it together using a kitchen string
- Sear on all sides in a pan
- Roast in an oven for 14 - 16 minutes
- Slice and Serve
Make Pork Tenderloin Wrapped in Prosciutto ahead
It's so easy to make Pork Tenderloin with Prosciutto ahead of time. First, roll the tenderloin in prosciutto and breadcrumbs mixture. Then add the sage and tie with kitchen string. Place the prepared pork tenderloin wrapped in prosciutto to a large vacuum bag. Using a high-quality vacuum machine, vacuum the pork tenderloin. Place in the freezer for up to 30 days. Once you decide to make it, bring it to room temperature and continue with the process.
For this recipe, we used a Slovenian product, vacuum machine SV2000 from Status Metlika. We love how quick and easy it is to use and it's a great way to store fresh veggies and fruits and finished dishes too.
What to serve with Pork Tenderloin Wrapped in Prosciutto?
Simply serve this rich, juicy Pork Tenderloin Wrapped in Prosciutto with the accompanying tomato, white bean and kale sauce. It's light and incredibly tasty. However, feel free to make a different side. We love these:
Try these pork dishes too
- Boneless Pork Loin Roast with Sage and Garlic
- Pork Roast and Sauerkraut Burger
- Pork Chops with Apples and Quince
- Pork Schnitzel
- Pork Stew with String Beans
Thanks to Status Metlika for the amazing vacuum machine and vacuum bags. All the opinions are ours and we only share our honest opinions and recommendations for great products that we actually use.
METHOD
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crunchy breadcrumbs
In a blender (or pestle and mortar) mix breadcrumbs, smoked paprika, dijon mustard, peeled garlic, parsley, olive oil, salt, and pepper.
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wrap pork tenderloin in prosciutto
Arrange prosciutto slices so that they overlap over a baking sheet. Sprinkle half of the breadcrumbs mixture over the prosciutto. Place the pork tenderloin in the middle of the prosciutto. Sprinkle with the rest of the breadcrumbs mixture and gently rub it into the meat. Tightly roll the pork. Add four sage leaves on top and tie in four intervals using a kitchen string.
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sear the pork tenderloin
Place a large pan over medium-high heat. Add oil and sear on all side, it will take about a minute. Make sure the prosciutto is golden-brown. Transfer to a baking sheet. Preheat your oven to 210°C / 410°F. Place the pork tenderloin ina preheated oven on the middle rack. Roast for 14 - 16 minutes. Take the roasted pork tenderloin wrapped in prosciutto from the oven and set aside for 5 minutes. It will continue to cook.
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Tomato, Beans and Kale Sauce
Peel and dice the onion. Place a large pan over medium-low heat. Add olive oil and diced onion. Cook for about 5 minutes. Add diced garlic, balsamic vinegar, Worcestershire sauce, and whole canned tomatoes. Using a fork, gently crush the tomatoes. Add canned white beans and cook for about 15 minutes over low heat. Then add kale and continue to cook for 3 - 4 minutes. Season with salt and pepper to taste.
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Serve
Remove the kitchen string from the roasted pork tenderloin. Slice the pork and serve with tomato, beans and kale sauce. Optionally serve with another side of your choosing.
