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 photo by insubordinatehousew
photo by insubordinatehousew
Ready In:




  • 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.

Questions & Replies

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  1. Selene42
    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.
  2. Mary Beth E.
    Easy and very good.


  1. Mary Beth E.
    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.



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