Prosciutto-Wrapped Pork Tenderloin with Herb Pan Sauce
By America's Test KitchenPublished on October 13, 2011
Time
30 minutes
Yield
Serves 4 to 6
Ingredients
24 ounces pork tenderloins (2 loins, 12-ounces each), trimmed6 ounces thinly sliced prosciutto 2 tablespoons vegetable oil 1 tablespoon all-purpose flour 2 garlic cloves, minced2 teaspoons minced fresh thyme 1 ¼ cups low-sodium chicken broth ¼ cup lemon juice (2 lemons)3 tablespoons minced fresh chives
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat tenderloins dry with paper towels and season with pepper. Wrap each tenderloin with prosciutto.
- Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes. Transfer meat to wire rack set in foil-lined rimmed baking sheet. Bake until meat registers 145 degrees, 15 to 18 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add flour, garlic, and thyme and cook, stirring constantly, until fragrant, about 1 minute. Stir in broth and lemon juice and cook, scraping up any browned bits, until slightly thickened, about 3 minutes. Off heat, add chives. Season with salt and pepper to taste. Slice pork and serve with sauce.
Time
30 minutesYield
Serves 4 to 6Ingredients
24 ounces pork tenderloins (2 loins, 12-ounces each), trimmed
6 ounces thinly sliced prosciutto
2 tablespoons vegetable oil
1 tablespoon all-purpose flour
2 garlic cloves, minced
2 teaspoons minced fresh thyme
1 ¼ cups low-sodium chicken broth
¼ cup lemon juice (2 lemons)
3 tablespoons minced fresh chives
Ingredients
24 ounces pork tenderloins (2 loins, 12-ounces each), trimmed
6 ounces thinly sliced prosciutto
2 tablespoons vegetable oil
1 tablespoon all-purpose flour
2 garlic cloves, minced
2 teaspoons minced fresh thyme
1 ¼ cups low-sodium chicken broth
¼ cup lemon juice (2 lemons)
3 tablespoons minced fresh chives
Ingredients
24 ounces pork tenderloins (2 loins, 12-ounces each), trimmed
6 ounces thinly sliced prosciutto
2 tablespoons vegetable oil
1 tablespoon all-purpose flour
2 garlic cloves, minced
2 teaspoons minced fresh thyme
1 ¼ cups low-sodium chicken broth
¼ cup lemon juice (2 lemons)
3 tablespoons minced fresh chives
Why This Recipe Works
We transformed lean pork tenderloin by wrapping it in prosciutto before searing and then roasting it. The prosciutto crisped as it cooked and gradually infused the pork with richness. But that’s not all. We built a pan sauce using the browned pork drippings balanced with bright lemon and fresh chives.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat tenderloins dry with paper towels and season with pepper. Wrap each tenderloin with prosciutto.
- Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes. Transfer meat to wire rack set in foil-lined rimmed baking sheet. Bake until meat registers 145 degrees, 15 to 18 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add flour, garlic, and thyme and cook, stirring constantly, until fragrant, about 1 minute. Stir in broth and lemon juice and cook, scraping up any browned bits, until slightly thickened, about 3 minutes. Off heat, add chives. Season with salt and pepper to taste. Slice pork and serve with sauce.
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