This prosciutto wrapped pork tenderloin with red pepper and pistachio is beautiful, easy and elegant. Simple enough for a weeknight meal but also enough 'wow factor' for a special occasion meal or (my favourite) as a shared warm appetizer.
I absolutely love this recipe and can't say enough good things about it. The sheer simplicity of making it combined with how amazing it looks and tastes gives it an absolute 10 out of 10 in my books.
It's easy enough to make on a weeknight. The prep is quick and you can probably be ready to eat within an hour (especially if you make a quick side dish like buttered rice or potatoes).
Where it really shines is that it's a very easy but highly presentable special occasion meal or appetizer.
The first time I made a prosciutto wrapped pork tenderloin it was for a dinner party for four with a 3 course menu where I served it as an appetizer alongside some other cold starters.
Serving this as a hot starter is a nice touch for a special meal because it looks so eye-catching and has all the right elements: hot, crisp, salty, meaty, juicy, crunchy, umami and nutty.
As an appetizer it's really something that will get your guests excited for what else you've made.
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Ingredients
Besides the basic elements of the tenderloin and the prosciutto, the other ingredients add flavor and lock in moisture.
- Pork tenderloin: not to be confused with pork loin, pork tenderloin is a smaller more tender cut that has a milder flavor.
- Prosciutto: you can use any type of thinly sliced salt cured and air dried pork meat like prosciutto, Parma ham or serrano ham. Bacon is not dried and will release moisture when cooking so it's not a good choice because it will cook at a different rate than the pork tenderloin. Bacon (i.e. streaky bacon) will take some time to release water and then begin to brown by which point the tenderloin may get overcooked. You can make bacon work if you precook it in a pan just until it's released water and beginning to brown. Just be aware that it may not make as tight of a seal as a more thinly sliced cut would.
- Roasted red pepper paste: you can use a premade red pepper paste like Ajvar or you can make your own by blending marinated roasted red pepper into a fine paste.
- Ground pistachio: if you can't find ground pistachio you can make your own in a food processor or using a mortar and pestle - just don't over-process or you will end up with pistachio butter.
- Honey: the honey preserves moisture and adds a sweet note that balances the spice of the chili flakes.
- Fresh herbs and aromatics: garlic clove and fresh thyme.
- Seasoning: salt and chili flakes.
Please see the recipe card for quantities.
Instructions
A preliminary note on food safety: this recipe involves a lot of handling of the raw pork. I would advise you to have all your ingredients ready and measured out so you reduce the risk of cross-contamination. If you handle the tenderloin and then start peeling prosciutto slices you may touch more slices than you need and end up having to throw some out (or worse, not noticing and risking food borne illness).
With food safety in mind, this recipe really benefits from proper setup.
- In a small bowl mix the seasonings, honey, mashed garlic clove and thyme leaves with the red pepper paste and set it within reach.
- Measure out the pistachio in a small bowl and set it within reach.
- Lay out the prosciutto in a line, overlapping the slices to approximately the same width as the tenderloin. You'll need around 8-10 slices (depending on the size of the tenderloin).
- Once the prosciutto is laid out, put the tenderloin on top of it.
Lay out the prosciutto and mix the ingredients for the red pepper paste.
Lay the tenderloin on the prosciutto, spread the red pepper paste, sprinkle the pistachio and wrap it all up.
Place in a roasting pan in preheated oven.
- Rub the tenderloin on all sides with the red pepper mixture.
- Sprinkle the ground pistachio on top and turn the tenderloin to coat it evenly.
- Bring the prosciutto slices up to wrap them around the tenderloin. If the ends of the prosciutto don't meet, add another layer of prosciutto on top. If you are running low you can also make do with one slice places horizontally across the tenderloin to 'close the seam'.
Cooking time and temperature
The tenderloin pictured here is 270 grams / 9.5 oz and I roasted it for 25 minutes at 200 C / 390 F.
The time you roast the tenderloin somewhat depends on how big it is. Up to a 500 gram / 1 lb tenderloin can be cooked according to this recipe but any larger that that and you should add an additional 8-10 minutes for each additional 250 grams / half pound.
The ideal internal temperature for pork tenderloin is 62 C / 145 F - this will keep it moist while ensuring it's cooked sufficiently.
After roasting be sure to rest for 5 minutes to let the juices set.
Equipment
Any oven safe roasting dish will do.
I used a Staub cast iron oval roasting dish which is 24 cm / 9.4 inches at its longest point. It was just the right size with room to spare.
Timing
Prosciutto wrapped pork tenderloin is infinitely better when served hot out of the oven (just give it max 5 minutes to rest and set the juice). When hot the prosciutto is crisp and the center is moist and juicy.
When timing your meal, try to put the tenderloin in the oven 25-30 minutes before you intend to eat it. That way you can put it on the table when it's at its peak- hot, fresh, rested and ready to eat.
Top tip
You can also assemble the wrapped tenderloin ahead of time and store in the fridge for a day or two before cooking.
Presentation and serving suggestions
Prosciutto wrapped tenderloin looks absolutely beautiful when sliced and slightly spread out either in a line or in a small circle with other accompaniments on the side.
The photos below show pork tenderloin served over creamy roasted garlic polenta on the left and on the right, again with polenta and a somewhat different take on surf-and-turf: red pepper shrimp and garlic parmesan aioli.
Besides polenta, this tenderloin recipe would go really well with simple classics. Think mashed potatoes or white rice.
Otherwise slightly more sophisticated side dishes like risotto, buttery spatzle, or simple buttered potatoes.
In general I suggest a softer side dish like the ones mentioned above offer a better contrast than a side dish that's fried or roasted.
For a lighter take, lay the tenderloin out on a bed of arugula, maybe with some sliced cherry tomatoes and pecans.
Storing and reheating
Store in an airtight container in the fridge for up to 3-4 days. To reheat the best option is the microwave for 2-3 minutes.
If that isn't an option for you then you can heat lightly on the stovetop in a skillet. To keep it moist, add a bit of liquid (chicken broth, wine, butter etc.) until just warmed.
Alternatively you can use the oven. Heat at 180 C / 350 F for about 10 minutes. Just note this option is most likely to dry out the tenderloin.
Related
Looking for other recipes like this? Try these:
Pairing
Maybe a nice idea for a side dish:
Recipe
Prosciutto Wrapped Pork Tenderloin with Pistachio & Red Pepper
Ingredients
- 270 grams pork tenderloin
- 80 grams prosciutto 8-10 slices
- 0.25 cup Ajvar or finely mashed roasted red pepper
- 0.25 cup ground pistachios
- 1 teaspoon honey
- 1 clove garlic
- 2 sprigs fresh thyme or 0.25 teaspoon dried
- 0.5 teaspoons salt
- 0.25 teaspoons chili flakes
Instructions
- Preheat oven to 200 C / 390 F.
- In a small bowl mix the seasonings, honey, mashed garlic clove and thyme leaves with the red pepper paste and set it within reach.
- Measure out the pistachio in a small bowl and set it within reach.
- Layout the prosciutto in a line, overlapping the slices to approximately the same width as the tenderloin. You'll need around 8-10 slices (depending on the size of the tenderloin).
- Once the prosciutto is laid out, put the tenderloin on top of it.
- Rub the tenderloin on all sides with the red pepper mixture.
- Sprinkle the ground pistachio on top and turn the tenderloin to coat it evenly.
- Bring the prosciutto slices up to wrap them around the tenderloin. If the ends of the prosciutto don't meet, add another layer of prosciutto on top. If you are running low you can also make do with one slice places horizontally across the tenderloin to 'close the seam'.
- Roast in the oven for 25 minutes.*
- Rest for 5 minutes before serving.
Notes
- * The tenderloin pictured here is 270 grams / 9.5 oz and I roasted it for 25 minutes at 200 C / 390 F. The time you roast the tenderloin somewhat depends on how big it is. Up to a 500 gram / 1 lb tenderloin can be cooked according to this recipe but any larger that that and you should add an additional 8-10 minutes for each additional 250 grams / half pound.
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