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Pork Tenderloin Wrapped in Prosciutto, With an Herbed Pan Sauce

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“This is a rather simple and fast dinner that will have your meat & potatoes hubby oohing and ahhing at you. It's a restaurant-quality, easy recipe that is sure to get rave reviews.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Adjust your oven rack to the middle position and preheat your oven to 450. Line a baking sheet with foil and set a wire rack on top of it.
  2. Rinse and pat dry the pork tenderloin. Season with fresh cracked black pepper and overlay with thyme. Then wrap tenderloin in prosciutto.
  3. Heat 2 tblsp oil over medium heat in a skillet or braiser. Brown each side of your tenderloin, approximately 5-7 minutes per side. Transfer meat to wire rack set in foil lined baking sheet. Bake until meat registers 145 degrees, approximately 15-18 minutes.
  4. Meanwhile, deglaze pan used to brown tenderloin by pouring in the chicken stock. Bring to a simmer. Then whisk in the flour until sauce begins to thicken. Whisk in garlic, thyme, and lemon juice. Cook until sauce is desired thickness, whisking often (approx. 5-10 minutes). Off heat, stir in the chives and a dash of salt & pepper.
  5. Allow tenderloin to stand for a few minutes before slicing. Serve topped with pan sauce.

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