Ingredients

  • 12 slices Margherita® Prosciutto
  • 3-4 lbs. Smithfield® Pork Tenderloin
  • 1/2 cup fresh flat-leaf parsley
  • 1/4 cup fresh sage leaves
  • 4 Tbsp fresh mint leaves, hand-torn
  • 6 lemons, grated
  • 1/4 cup Dijon mustard
  • 1 tsp Calabrian chile powder
  • 2 tsp black pepper
  • 2 tsp sea salt
  • 2 Tbsp extra virgin olive oil

Details

Product:

Margherita® Prosciutto, Smithfield® Pork Tenderloin

Meal Course:

Dinner, Lunch

Dish Type:

Entrée

Preparation

  1. Place parsley, sage, mint, lemon, Dijon mustard, Calabrian chile powder, sea salt and black pepper into food processor and pulse until coarsely chopped and combined. Add olive oil and blend to form paste. Transfer mixture to nonreactive food container.
  2. Lay prosciutto slices on piece of parchment paper, shingled in 2 overlapping rows to form 12-inch square. Brush blended herbal mixture onto prosciutto. Place pork loin in center of prosciutto square. Using parchment to help roll, roll prosciutto up over loin. Press firmly to adhere prosciutto to loin. Continue to roll until pork loin is tightly covered.
  3. Refrigerate for at least 1 hour, preferably overnight.
  4. Preheat oven to 350°F.
  5. Place prosciutto-wrapped tenderloin into a heavy-bottom roasting pan seam-side down. Place roast into oven and cook until center of pork tenderloin reaches 130°F (around 30-40 minutes). Allow meat to rest for 10 minutes prior to slicing.