Pork tenderloin is an easy and delicious main course. Whether you are having a casual family meal, romantic dinner for two or dinner party with guests, pork tenderloin is always a great choice. With a simple, elegant preparation that looks like you fussed, you will have dinner on the table with plenty of time to make your side dishes and socialize!
If roasting more than one tenderloin try to get them about the same size, so that they all finish cooking at the same time. For foolproof results, always use a meat thermometer!
Here’s how to make it.
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Ingredients:
- Pork tenderloin (allow 4-6 oz. per serving)
- Olive oil, about 1 tsp. per pound of meat
- Salt and pepper to taste
- Thinly sliced prosciutto, about 4 slices per tenderloin
- Fresh Italian parsley
Preparation:
Preheat the oven to 325°
Remove the tenderloins from the package. Pat dry with paper towels and rub with olive oil. Season all over with salt and pepper, then wrap each tenderloin in prosciutto slices. This keeps the meat very moist. Tie each tenderloin every few inches with cooking twine.
Use a roasting pan with a rack. Mist the rack with cooking spray and set the tenderloins with space between for the air to circulate. Drape fresh parsley over the top and insert an oven safe thermometer in the thickest part of the largest tenderloin.
If you don’t have a probe (oven safe) thermometer, then roast for 20 minutes per pound and check often with an instant read.
When the internal temperature reaches 140° (pink in the center) remove from the oven and tent with foil. If you like it more well done, then let it go a little longer, up to 150°. Allow the roast to rest covered for at least 10 minutes to redistribute the juices.
Slice and serve. Isn’t that beautiful? Always a hit with family and friends.
Notes ♪♫ A packaged tenderloin will usually weigh between 2 to 2.5 lbs. If you purchased a larger piece, you are likely to find that the package actually contains 2 smaller tenderloins. For small households you can cook one and freeze the other.
