Prosciutto-Wrapped  Pork Tenderloin with Herb Pan Sauce

This is a quick, easy 30 minute meal that feeds 4 to 6. Add some rosemary mashed potatoes and a fresh fruit compote, and you have a healthy, awesome tasting meal.  Pork is so versatile.  Cook it inside, cook it outside, add a heavy side dish during winter months, or a nice cool crisp salad or fruit during summer months. Spice it up, or add just a little salt and pepper.  Really, whatever you want to do will work.

2 (12-ounce) pork tenderloins, trimmed

                Salt and Pepper

6 ounces thinly sliced prosciutto

2 Tablespoons vegetable oil

1 Tablespoon all-purpose flour

2 garlic cloves, minced

2 Teaspoons minced fresh thyme

1 ¼ cups low-sodium chicken broth

¼ cup lemon juice (2 lemons)

3 Tablespoons minced fresh chives 
 

Adjust oven rack to middle position and heat oven to 450 degrees.  Pat tenderloins dry with   paper towels and season with pepper. Wrap each tenderloin with Prosciutto.

Heat 1 Tbsp. oil in 12-inch skillet over medium-high heat until just smoking.  Cook pork until browned on all sides.  5 to 7 minutes.  Transfer meat to wire rack set in foil-lined rimmed baking sheet.  Bake until meat registers 145 degrees.  15 to 18 minutes.

Meanwhile, heat remaining 1 Tbsp. oil in now-empty skilled over medium heat until simmering. Add flour, garlic, and thyme and cook. Stirring constantly, until fragrant, about 1 minute. Stir in broth and lemon juice and cook. Scraping up any browned bits, until slightly thickened, about 3 minutes.  Off heat, add chives. Season with salt and pepper to taste.  Slice pork and serve with sauce.

 

Tip:  You will need 4 to 6 slices of prosciutto per tenderloin.