Pork Tenderloin Wrapped in Prosciutto, With an Herbed Pan Sauce
"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."
photo by insubordinatehousew
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 pork tenderloin, trimmed
- 8 -10 pieces prosciutto, thinly sliced
- black pepper, fresh cracked
- fresh thyme sprig
- 2 tablespoons vegetable oil
- 1 1⁄4 cups chicken broth
- 2 tablespoons flour
- 2 garlic cloves, minced
- 2 teaspoons fresh thyme, minced
- 1⁄4 cup lemon juice, scant
- 3 tablespoons chives, minced
- salt & pepper
directions
- 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.
- Rinse and pat dry the pork tenderloin. Season with fresh cracked black pepper and overlay with thyme. Then wrap tenderloin in prosciutto.
- 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.
- 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.
- Allow tenderloin to stand for a few minutes before slicing. Serve topped with pan sauce.
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Reviews
-
Absolutely delicious, the pan sauce makes this dish. A wonderful change from the normal way I make pork and I will make this again. The only thing I did differently was add a little garlic powder to the tenderloin when I seasoned it with salt and pepper. -
Easy and very good.
Tweaks
-
Just a bit of an issue in the procedure to add flour to simmering broth! A sure fire way to lumps. I de-glazed my pan with white wine (substitute for the lemon juice). Once the liquid had evaporated I added the flour to make a roux. Cooked it to blond and then added stock etc. For me it was still more of a gravy than a pan sauce, so next time I will either reduce the amount of flour by at least half or maybe altogether and if I'm feeling luxurious mount it with a Tablespoon of butter once the desired consistency is achieved.
