Making dinner can be a daily conundrum. Even if you cook for a living, having to come up with something that is simple to prepare and tasty enough to satisfy your comfort cravings after a hard day can be a major challenge.
That is why I love to create recipes that deliver big on taste but are actually easy to prepare and don’t require a lot of ingredients. I think of them as back-pocket meals that I can make on the spur of the moment, and I have a few in rotation.
One of my popular and long-standing recipes is Bacon-Wrapped Pork Tenderloin. It is a guaranteed hit that is easy to make whether you are at home, visiting friends and family, or anywhere you have a grill. I make it a lot when I am traveling and need a recipe that I know everyone will love but takes just a few minutes to prep and only needs four ingredients and two of them—EVOO and salt and pepper—are generally in everyone’s pantry.
Recently, I decided to shake things up and substitute prosciutto for the bacon. Turns out, the prosciutto-wrap is even simpler—than bacon—to prep and cook. And, there are only two things to remember for ultimate success. The first is to buy a small pork tenderloin that is no larger than 1.5 pounds because the smaller tenderloins taste better. If you are feeding a crowd, buy a couple of smaller tenderloins instead of the largest one or a pork loin. And, you will need all of the 3-ounce package of prosciutto for each tenderloin.
The trick for wrapping is to let the prosciutto come to room temperature so it sticks to itself as you wrap the tenderloin. You will also want to peel the slices off slowly so they stay in nice single layer slices.
Because you want the prosciutto to cook slowly and become crisp, you grill it indirectly over a medium heat. That means it’s hands-off grilling with no turning during the cooking time. If you prefer to roast this in the oven, preheat your oven to 375ºF and place the wrapped pork tenderloin on a rack set inside a sheet pan so air can circulate around the meat.
After about 20 minutes, the prosciutto will be crisp and burnished in color. Besides looking beautiful, the flavor of the crispy prosciutto is like the best bite of bacon without all the fat, and the pork inside is juicy and succulent.
This recipe is so simple that after you make it the first time, you won’t need a recipe. EVOO, salt … [+]
Prosciutto-Wrapped Pork Tenderloin
Grilling Method: Indirect/Medium Heat
Serves 2-4, depending on size tenderloin and appetite
Pork tenderloin, about 1-1 ½ pounds
3-ounce package prosciutto, at room temperature
Extra Virgin Olive Oil
Salt and Pepper or favorite seasoning
1. Build a charcoal fire or preheat a gas grill. Remove pork tenderloin from package. Roll in a couple of paper towels to absorb the surface moisture. Set aside for five minutes while the paper towels absorb the moisture.
2. Coat the tenderloin with olive oil and season lightly with salt and pepper or your favorite seasoning. The prosciutto has a little fat and a good amount of salt so go easy on the salt.
3. Beginning at the smallest end of the tenderloin, wrap prosciutto around it (mummy style), overlapping ends of prosciutto with each new piece. You probably won’t need to secure with toothpicks, but if you are feeling insecure about it, you can use toothpicks that have been soaked in water on the bottom side. Cover the tenderloin completely.
4. Place tenderloin directly on the cooking grate, toothpick side down. Grill for 20-25 minutes, depending on size. The pork should register 150-160º F on an instant-read meat thermometer.
5. Transfer tenderloins to a carving board and let rest 5-10 minutes. Carefully cut tenderloin in large half pieces and serve with your choice of vegetable.