Joe Roshkovsky
Prosciutto-Wrapped Pork Tenderloin with Roasted Vegetables and Herb Sauce
This elegant and flavorful dish features tender pork tenderloin wrapped in savory prosciutto, roasted to perfection alongside a medley of vegetables, and complemented with a rich herb sauce. Perfect for a dinner party or a special family meal, this recipe promises to impress with its blend of textures and flavors.
Ingredients:
For the Pork Tenderloin:
– 1 pork tenderloin (about 1-1.5 pounds)
– 6-8 slices of prosciutto
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2 cloves garlic, minced
For the Roasted Vegetables:
– 1 large sweet potato, peeled and cubed
– 2 carrots, peeled and sliced
– 1 red bell pepper, chopped
– 1 yellow bell pepper, chopped
– 1 red onion, cut into wedges
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
For the Herb Sauce:
– 1/2 cup fresh parsley, finely chopped
– 1/4 cup fresh basil, finely chopped
– 1/4 cup fresh cilantro, finely chopped
– 1/4 cup olive oil
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Prepare the Pork Tenderloin:
– Preheat your oven to 400°F (200°C).
– Season the pork tenderloin with salt and pepper.
– Wrap the tenderloin with prosciutto slices, overlapping them slightly to cover the entire surface.
– Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
– Add the minced garlic to the skillet and sauté for about 1 minute.
– Place the prosciutto-wrapped tenderloin in the skillet and sear on all sides until browned, about 2-3 minutes per side.
2. Roast the Vegetables:
– While the tenderloin is searing, toss the sweet potato, carrots, bell peppers, and red onion in a large bowl with 2 tablespoons of olive oil, thyme, salt, and pepper.
– Spread the vegetables evenly on a large baking sheet.
3. Roast the Pork and Vegetables:
– Transfer the seared tenderloin to the baking sheet with the vegetables.
– Roast in the preheated oven for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C) and the vegetables are tender and slightly caramelized.
– Let the pork rest for 5-10 minutes before slicing.
4. Prepare the Herb Sauce:
– While the pork and vegetables are roasting, combine the parsley, basil, cilantro, olive oil, lemon juice, and minced garlic in a small bowl.
– Season with salt and pepper to taste, and mix well.
5. Serve:
– Slice the pork tenderloin into medallions.
– Plate the roasted vegetables and pork slices.
– Drizzle the herb sauce over the pork and vegetables.
– Serve immediately and enjoy this delightful and refined meal.
This Prosciutto-Wrapped Pork Tenderloin with Roasted Vegetables and Herb Sauce is sure to be a hit on any dinner table. The combination of succulent pork, crispy prosciutto, roasted vegetables, and fragrant herb sauce creates a memorable dining experience.
