Prosciutto Wrapped Pork Tenderloin

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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  • 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


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.

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Sheet Pan Pork Chops, Potatoes and Asparagus

Easy, delicious and only one pan to clean?  Yes please!  Juicy pork chops, tender potatoes and asparagus spears all perfectly seasoned and baked in a sheet pan.  Both the cook and the dishwasher are sure to love this one dish meal!  You can change up the seasonings to suit your taste or just use salt and pepper.  I had a little leftover bacon from another meal, and it really made the veggies pop!

3 servings

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Line a half sheet pan with foil and mist with cooking spray.  Preheat the oven to 350º.

For the potatoes

I used yellow marble potatoes because of their quick cook time.  If using russet potatoes, you may need to give them a 10-minute head start in the oven or microwave for a few minutes before baking.  Rinse the potatoes and cut them into even size pieces.  In a small bowl, toss them with olive oil and seasoning.  I like a garlic pepper seasoning like this one from Nashville Spice Co.  Spread the potatoes evenly on the right side of the pan and top with 1 strip of chopped bacon.

For the pork chops

Pat the pork chops dry with paper towels, then brush both sides with olive oil.  Sprinkle with seasoning and lay them out in the center of the pan.  Try a barbeque seasoning like this one, with hints of maple flavoring that picks up on the bacon in the veggies.

For the asparagus

Cut the bottom 3″ off the asparagus and discard.  Rinse and spread the spears out on the left side of the pan, drizzle with olive oil and top with remaining strip of chopped bacon.  Try a bold seasoning blend like this one, it’s not just for steak!

Bake for 40 minutes at 350º.  Potatoes should be fork-tender, and pork chops should reach an internal temperature of 145º.  Bring to the table right in the pan for casual dining and easy cleanup!

Notes ♪♫ I can be quite the spice snob at times.  Lately I’ve been using Nashville Spice Co products in my recipes.  They have an amazing variety of spice blends and seasonings that are gluten free, and the company is committed to the clear labelling of allergens and gluten containing ingredients.  They also offer salt free seasoning blends on their website.  I used their Pepper Roasted Garlic, Bourbon Maple Hops, and Montreal Steak Spice in this recipe.

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Air Fryer Rotisserie Pork Loin Roast

How lucky am I?  I got an air fryer for Christmas and I’ve been using it quite a bit these days!  Trying all my favorite recipes and experimenting with timing and temperature, keeping notes on what works and what doesn’t.  Yes, I’ve been busy, and while I am far from being an expert with this newest kitchen gadget, I am excited to start sharing our successes at the dinner table.

Pork Tenderloin Roast

This simple Pork Tenderloin was one of my first and best efforts to date!  If you have followed me for a while, you know that a pork loin roast is one of my go-to menu choices for holidays and family meals.  With its simple preparation, it allows me more time for side dishes or just enjoying time with guests!  Check out this Easy Pork Tenderloin Roast wrapped in prosciutto, an easy main course that I have made many times!

Today’s recipe was adapted from another family favorite, my Apple Glazed Pork Tenderloin.  I had always baked it in the oven but was curious to see how it would turn out in the air fryer.

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I bought a 3 lb. pork loin roast and cut it in half, which is plenty for the two of us and just the right size for the Air Fryer.  Like my original recipe, I made a simple basting sauce from apple juice concentrate, ketchup and honey. I inserted the roast onto the rotisserie spit, and tied it with twine to help keep its shape.  Basted once before cooking and again half way through.

The verdict, amazing!  I have never had a pork roast come out so juicy.


  • 1-1/2 lb. pork tenderloin
  • 6 oz. frozen apple juice concentrate (half can)
  • 1 tbsp. ketchup
  • 1 tbsp. honey
  • pinch of thyme and red pepper flakes (optional)


Whisk the apple juice concentrate, ketchup, honey, thyme and red pepper flakes in a small saucepan and simmer to thicken.

Insert the rotisserie spit through the center of the roast and secure the ends with clips.  Tie the roast with cooking twine every 2″.

Pour some of the marinade into a separate bowl for basting, and reserve the rest for the table.  Brush the roast liberally and place it in the air fryer.

Cook for 40 minutes at 370º, basting again half way through.  Start checking the internal temperature at 30 minutes.

When the internal temperature reaches 140º remove to a plate or cutting board and let it rest for at least 5 minutes.

Carefully remove the clips and slide the roast off the rotisserie spit.  Slice and serve with reserved apple glaze.

Notes ♪♫  This Air Fryer Pork Tenderloin was so moist and juicy, much better than my earlier recipes cooked in a conventional oven.  I experimented with the apple based marinade vs. a dry rub and the marinade was most definitely the winner.  A 1.5 lb. roast was cooked perfectly at 370º for 40 minutes, so you will need to adjust the time for a larger or smaller cut.  A meat thermometer is the best way to check.  And don’t forget to let the meat rest before slicing, so it will retain the juices!

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Breaded Pork Medallions with Beans and Potatoes

I’m always looking for recipes to incorporate more beans into our meal plan.  Beans are nutritious, economical and rich in fiber, which is sorely lacking in the gluten free diet.  This bean and potato side was the perfect accompaniment to my easy breaded pork medallions!  I used cannellini beans in this recipe, but you can use any variety you prefer!

4 Servings

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Soak the pork in 1/3 cup milk for at least 30 minutes.

Cook the bacon in a deep skillet, then remove and drain on paper towels, reserving the fat.  Add the diced onions to the skillet with 1 tbsp. olive oil and cook them on very low heat to caramelize, about 25 minutes.

Add the potatoes with an additional tbsp. of olive oil.  Sprinkle with Italian seasoning.  Toss to coat, add 1/3 cup chicken broth and cook 20 minutes longer.

Drain and rinse the beans and add to the skillet with an additional 1/3 cup of chicken broth.  Cook for another 15 minutes.

Dredge the pork medallions in the breadcrumbs, and cook in a large, nonstick skillet coated with olive oil, 5 minutes per side.

Serve over the potatoes and beans.

I added a side of roasted green beans.

Dinner was delicious and there were plenty of leftovers!

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