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Prosciutto-Wrapped Pork Tenderloin with Roasted Fennel
Drawing inspiration from a classic Italian dish, this prosciutto-wrapped pork tenderloin with roasted fennel recipe can see you through everything from Easter brunch to weeknight family dinners.
👥 6 Servings⏱️ Prep & Cook: 40 min👤 Kate Merker📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
📝 Preparation Steps
1
Preheat oven to 425°F. Toss together fennel, onion, and 2 tablespoons oil on a large rimmed baking sheet. Season with salt and pepper. Roast for ⏱️ 5 minutes.
2
Meanwhile, brush pork with mustard, dividing evenly. Sprinkle with thyme, dividing evenly. Wrap with prosciutto, dividing evenly and slightly overlapping the slices, until completely covered.
3
Heat remaining tablespoon oil in a large skillet over medium-high heat. Add pork, prosciutto-seam sides down, and cook until golden brown, 2 to ⏱️ 4 minutes. Turn and cook until golden brown on second side, 2 to ⏱️ 4 minutes. Toss vegetables, then nestle pork among them. Roast until the internal temperature of pork on an instant read thermometer reaches 145°F, 10 to ⏱️ 15 minutes. Let pork rest for ⏱️ 5 minutes before slicing. Serve with vegetables alongside.
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