Prosciutto Wrapped Tenderloin

Prosciutto Wrapped Tenderloin

This wrapped tenderloin is so juicy it will melt in your mouth. The picture above is of Jared's work of art! :)

This is Erin's job of wrapping the next night when she made this for dinner. Erin used bacon on this night to be a little more cost effective. This can feed about 8 people of 4 really hungry people. 

Pre-heat oven to 350

Ingredients:

1 tenderloin (about 5 lbs)

6 garlic cloves crushed and peeled

8 sage leaves

mix together what ever seasoning you'd like to rub it down. Remember a little rub goes a long way.

(I suggest black pepper, kosher salt, thyme, & rosemary) 

     Get your tenderloin and apply your rub to it on both sides. After you have rubbed the tenderloin down to your liking place the fatty side down in a baking dish. (any kind will work just make sure you coat it) Now sprinkle your garlic on top. After you cover with garlic place your sage leaves on top of the garlic. (the best way to get the full flavor from any fresh herb is rub it between your fingers. This will release the oils and make an amazing taste.) Now here comes the fun part: Take your bacon or prosciutto and wrap it around the tenderloin. I know your thinking how in the world will the topping stay on top of the tenderloin but I promise it will. (One trick I learned is find the middle of your bacon or prosciutto and place it on the middle of the tenderloin on top then wrap it around each side.) The last step you will do is add about 2 inches of water to the bottom of the pan. (If you want a good flavor add half a stick of butter cut in slices around the bottom of the pan with the water. The other thing you could do instead of water and butter is a good white wine.)

    

     Now your ready to cover with aluminum foil or lid if you have one for your cooking dish. (I wish I had a dutch oven because I think that would work amazing with this dish.) You will bake for 20-30 mins per pound. For a 4.5 lbs tenderloin I baked it for 1 hour and 10 minutes.  (If you have a meat thermometer then the internal temp needs to be 165. If you do not have a thermometer then you can cut the middle and make sure there is no pink.)

       Let this little beauty rest for 10 mins still covered. After it's done resting you are ready to slice and plate it up to be served.  

    

       Jared and Erin would pair this dish with asparagus and mashed garlic potato with a shredded cheddar cheese topping. For the drink a red wine or cranberry juice works nicely.

Below are the pics of Erin's version of this.