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Prosciutto Herb Pork Tenderloin

September 22, 2012
Prosciutto Herb Pork Tenderloin

Prosciutto Herb Pork Tenderloin

Sometimes my life frazzles me. Knocks-me-on-my-butt frazzles me.

Sometimes I let frivolous things get in my head. I shouldn’t, but I do.

Just to name a few….

I forgot to put my jeans on before I painted my toe nails.

I burnt the onions in the pan because I took a call to end the phone tag madness.

I get everyone to school, only to be called 20 minutes later to say I forgot to drop the violin off with the kid.

I get home from the grocery store with everything, but the one thing I originally went to the store for. How does that happen anyway?

One of the kiddos stuck ABC gum on the floor of the vehicle and then stepped on it, leaving its eternal mark.

I lost my car keys for the fifth time today!

I ripped my favorite pair of jeans.

The bottle of wine fell out of the grocery bag when I tripped and fell and shattered behind the tire of my van.

We are 15 minutes late. Again.

In a weird contradicting way, these things keep me grounded and remind me to live with purpose. They echo my lack of control over every day life. They mock me when my panties get in a wad and beckon me to a glass of red wine. They call me to close the curtain on the non-essentials and look into the faces of the ones I love with earnest eyes and ears. Fleeting, moments are. I cherish the ones with the people who know me for who I really am and still love me despite of myself and vice versa.

I have learned that when I feed my family and bring them together at our table, it is a respite from life’s disappointments and frazzlements. Well, unless I burnt the onions!

Either way, home is a haven and the dinner table is my opportunity to let go of the nuisances of the day and redirect my emotional energy to that which is really worthy of it’s give.

Now, is there really that much respite in a pork tenderloin shared at the table?

Well, I suppose with the right perspective and people, then the answer is yes.

Prosciutto Herb Pork Tenderloin

Place the pork tenderloins in a large bag with the marinade. Let it sit at room temperature for 30 minutes. This does two things: brings the meat down to room temperature so it will cook more evenly and allows the flavors to work their way into the depths of the pork’s tissues, and thus into your chewing mouth later.

Prosciutto Herb Pork Tenderloin

Prosciutto Herb Pork TenderloinI doubled the recipe and marinaded four 1 pound tenderloins. You could easily do this, and freeze the other two for a later date. They will marinade as they thaw.

Prosciutto Herb Pork TenderloinA cast iron skillet works best for this, but any oven safe skillet will do. Drizzle in a couple tablespoons of olive oil and set to high heat until you see the oil is swirling and just starting to smoke. That means it’s hot and ready Bob. Turn the heat down to medium high. Allow excess juice to drip from the tenderloins before placing in the hot skillet, but do not wipe off any herbs, garlic, etc. Sear each side for 2 minutes or until nice and golden brown. So nice and golden brown. Mmmm….

Prosciutto Herb Pork Tenderloin

Remove skillet from heat once all sides are seared, and wrap four strips of prosciutto around each tenderloin, using two forks to tuck the ends under the bottom of the tenderloins. Really, this is optional. You don’t have to prosciutto-wrap the tenderloins and they will still turn out terrific. If you decide not to use prosciutto, then salt and pepper the tenderloins again before you sear them. Don’t substitute bacon because it is thicker than prosciutto and will not cook enough, and although you may impart the bacon flavor, you will end up with soggy bacon. Icky, I tell you. Icky.

Once wrapped in prosciutto, move skillet with tenderloins into the hot oven, and roast for 8-12 minutes. It is imperative when you are roasting meat to check it’s doneness with a meat thermometer. That really is the only way to know what is happening under the surface and to make sure you do not overcook the meat and dry it out.

When the thermometer reads 140 degrees at the thickest part. Remove it from the oven and cover it with foil for 10 minutes before slicing. This allows the juices to redistribute in the meat. The temperature of the meat will go up another 10 degrees or so while it rests as well. If you don’t want to be technical, let’s just say this is where the magic of perfectly tender and juicy meat happens.

Prosciutto Herb Pork Tenderloin

So, be a good little boy or girl and cover it and let it rest, darn it.

Prosciutto Herb Pork Tenderloin

Slice into 1/2 inch thick pieces and serve warm.

Peace and pork to you, my friend.

Amanda

PROSCIUTTO HERB PORK TENDERLOIN
Author: Amanda Wilson
Prep time: 10 mins
Cook time: 52 mins
Total time: 1 hour 2 mins
Serves: 4-6
Ingredients
  • 2 pork tenderloins (1 pound each)
  • 3 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 2 teaspoon fresh ground pepper
  • 1 tablespoon rosemary, minced
  • 1 tablespoon thyme, minced
  • 2 tablespoons olive oil, plus more for searing
  • 1 orange, zested and juiced
  • 1 tablespoon whole grain or smooth Dijon mustard
  • 8 slices prosciutto
Instructions
  1. Preheat oven to 425 degrees. Trim fat and silver skin from tenderloins. In a large plastic bag combine garlic, salt, pepper, rosemary, thyme, olive oil, orange zest, orange juice, and mustard. Slightly whisk the marinade together in the bag. Then, add the tenderloins to the bag and using your hands, coat all sides of the tenderloin with the marinade. Squeeze out any air from the bag and seal it; let it marinade at room temperature for 30 minutes.
  2. Drizzle 2 tablespoons of olive oil into a cast iron skillet or oven-safe pan and heat oil to medium high heat; oil should become hot but not smoking. Using tongs, transfer tenderloins from bag directly into the hot skillet, allowing juices to drip off first but without wiping off any of the herbs, garlic, etc. Discard extra marinade in bag. Sear each side of the tenderloins in the hot oil, letting cook for 2 minutes on each side until golden brown. Once seared, remove skillet from heat and lay four slices of prosciutto across the top of each tenderloin. Using two forks tuck the ends of the prosciutto under the bottom sides of the tenderloins so the prosciutto completely wraps the surface of the meat.
  3. Transfer skillet to the oven for 8-12 minutes or until it reaches an internal temperature of 140 degrees at the thickest part. Remove from oven, wrap with foil and let the meat rest for 10 minutes before cutting.
  4. Note: the temperature of the meat will continue to increase as the meat rests and the meat will be slightly pink, which is perfect! Slice into ½ inch thick pieces and serve.

 

 

 

 

 

 

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