Prosciutto-Wrapped Pork Tenderloins
Recipe by Damon Lee Fowler, featuring
Salt Table’s Southern Italian Grinder Blend
Pork tenderloins are the leanest and most tender part of the pig, but they’re also the least flavorful and can become dry if they’re overcooked. A generous dose of Southern Italian Blend takes care of the former, and a protective wrapping of prosciutto takes care of the latter. These can be grilled or roasted, so they’re perfect for your cookouts or any special dinner!
- 1 pair pork tenderloins, about 2-to-2½ pounds
- Olive oil
- Salt Table Southern Italian Grinder Blend
- 10-12 very thin slices imported Italian prosciutto
- 2 lemons, cut into wedges
- Rosemary sprigs, for garnish, optional
HOW TO MAKE:
Trim the tenderloins and remove the silver skin with a sharp knife. Rub their entire surface lightly with oil. Generously grind Southern Italian Grinder Blend over all sides, patting it into the surface. Wrap each tenderloin with prosciutto, completely covering it, and tied it securely with kitchen twine. Either prepare a grill with hardwood coals to a medium-hot fire or position a rack in the upper third of the oven and preheat to 425° F. If roasting, skip to step 3.
- To grill them, brush them with oil and put them on the grill over direct heat. Grill, turning as needed, until all sides are seared, about 2-3 minutes per side. Move to indirect heat (or put them in a flame-proof pan on the coolest part of the grill), cover, and cook to an internal temperature of 135° for medium, about 15 minutes longer.
- To roast them in the oven, rub a roasting pan with oil, put in the tenderloins, and drizzle with them with more oil. Roast 20 minutes in the upper third of the oven and reduce heat to 350°. Roast until meat reaches 135° for medium, about 10-15 minutes longer.
- Remove to the meat to a platter, loosely cover with foil, and let it rest 15 minutes. Remove the twine, then thinly slice and arrange the tenderloins on a platter. Scatter the lemons around, garnish if liked