This recipe is delicious, easy and quick, but don’t let its simplicity fool you! The taste and presentation are wonderful!
2 port tenderloins (2 1/2 to 3 pounds or 1 – 1 1/2 kg total)
1 Tablespoon (15mL) chopped fresh thyme leaves
1 Tablespoon (15mL) minced fresh rosemary leaves
2 teaspoons (10mL) kosher salt (or get creative with Olive Us sea salts, such as Spanish Rosemary, Garlic, etc.)
1 teaspoon (5mL) freshly ground black pepper
2 Tablespoons (30mL) Olive Us Ultra Premium olive oil (i.e. – Olive Us Wild Mushroom & Sage; Garlic; single varietal; etc.)
10-12 slices prosciutto
Preheat oven to 450 F (230 C)
Put the tenderloins on a baking sheet/pan and pat dry with paper towel.
In small bowl, combine the thyme, rosemary, salt and pepper.
Rub the olive oil all over the tenderloins then sprinkle the herb mixture on all sides.
If the tenderloin is thin at the end, tuck it under so tenderloin has an even thickness.
Wrap tenderloins completely with a single layer of prosciutto trying to wrap the ends underneath.
Optional: tie kitchen string around each tenderloin in several places to hold prosciutto in place.
Roast for 20 – 25 minutes, until an instant-read thermometer inserted in the middle of the end of each tenderloin reads 140 F (60 C) for medium-rare or 145 F (63 C) for medium.
Cover tenderloins tightly with foil for 10-15 minutes and let rest at room temperature. Cut thick slices diagonally and serve warm.
Goes well with chutney.
Serves 6 – 8