Herbed Pork Tenderloin

Pork tenderloin is a quick-to-cook tender cut of meat that lends itself well to marinating. Our version is wrapped in prosciutto before cooking to seal in the dijon herb crust. Although this recipe is beautiful on its own, it shines with a delicious sauce.

Difficulty

Intermediate

Yield

Serves 8

Ingredients

2 pork tenderloins, about 3lbs1/2 cup mixed fresh herbs, chopped (such as thyme, rosemary, parsley, sage)2 cloves garlic2 tablespoons honey1/2 cup olive oil12 thin slices of prosciutto1/4 cup grainy mustard Salt to taste Pepper to taste

Equipment

Cast iron skilletCutting boardChef's knifeRaspMeasuring cupsTongsMeat thermoeterBowls of various sizesDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

To prepare pork tenderloin, remove silverskin and any excess fat from the meat.

Finely mince half a cup of freshly chopped herbs.

With a rasp, finely grate the garlic. Alternatively, chop finely with a chef’s knife.

Mix together garlic with fresh herbs, grainy dijon mustard, honey, olive oil, garlic, and a good pinch of salt.

Rub the pork tenderloins with the herby dijon mixture and leave to marinade for 30 minutes, but 2 – 3 hours is better.

Wrap the tenderloin with the prosciutto slices.

Preheat the oven to 400ªF. Preheat the cast iron skillet on a stove top over medium high heat.

Add a splash of oil to the pan, and when glistening add the pork tenderloins. Cook on all sides until the prosciutto is slightly crispy, turning as needed.

Transfer the skillet to the oven. Cook until the internal temperature of the thickest part of the meat reaches 160°F.

Let the pork rest for 10 – 15 minutes, then slice into 1 inch pieces on a diagonal.