Prosciutto-Wrapped Pork Tenderloin with Roasted Fennel

Name: Prosciutto-Wrapped Pork Tenderloin with Roasted Fennel
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 4 small fennel bulbs, cut into 1-inch wedges; 2 small red onions, cut into 1-inch wedges; 3 tbsp. olive oil, divided; Kosher salt and freshly ground black pepper; 2 pork tenderloins (about 3 pounds total); 2 tbsp. Dijon mustard; 2 tsp. fresh thyme; 6 oz. thinly sliced prosciutto

Oven to table in less than an hour!

By Kate MerkerPublished: Mar 15, 2019

4.3

3 Ratings

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prosciutto pork tenderloin roasted fennel

BRIAN WOODCOCK

Yields:

6 serving(s)

Total Time:

40 mins

Although this savory recipe draws inspiration from the long-cooking Italian porchetta dish, you can whip up the oven-to-table entree in less than an hour.

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Ingredients

4 small fennel bulbs, cut into 1-inch wedges
2 small red onions, cut into 1-inch wedges
3 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
2 pork tenderloins (about 3 pounds total)
2 Tbsp. Dijon mustard
2 tsp. fresh thyme
6 oz. thinly sliced prosciutto

Directions

1. Step 1Preheat oven to 425°F. Toss together fennel, onion, and 2 tablespoons oil on a large rimmed baking sheet. Season with salt and pepper. Roast for 5 minutes.
2. Step 2Meanwhile, brush pork with mustard, dividing evenly. Sprinkle with thyme, dividing evenly. Wrap with prosciutto, dividing evenly and slightly overlapping the slices, until completely covered.
3. Step 3Heat remaining tablespoon oil in a large skillet over medium-high heat. Add pork, prosciutto-seam sides down, and cook until golden brown, 2 to 4 minutes. Turn and cook until golden brown on second side, 2 to 4 minutes. Toss vegetables, then nestle pork among them. Roast until the internal temperature of pork on an instant read thermometer reaches 145°F, 10 to 15 minutes. Let pork rest for 5 minutes before slicing. Serve with vegetables alongside.