Prosciutto Wrapped Pork Tenderloin with Pistachio & Red Pepper
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 even as a shared warm appetizer. This recipe makes 4 servings as an appetizer or two as a main course.
Servings 4 servings
Calories 216kcal
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
- 0.25 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.