Procuitto Wrapped Pork Tenderloin

As a fan of family-friendly, low fuss meals, this one tops the charts for us. We like to cook this on a Sunday night and have leftovers for an easy grab lunch salad topper or dinner bowl component on a busy weekday. Tenderloin re-heats well especially if you cook it to medium rare (145° F) on the first go and is also delicious served cold over salad. 

 Procuitto Wrapped Tenderloin

Herb Procuitto Wrap

Procuitto Wrapped Pork Tenderloin


  • 3 oz procuitto 
  • 1 1/4 lbs pork tenderloin
  • Coarse salt 
  • 1 Tbsp fresh thyme
  • 2 Tbsp Whole grain mustard
  • 2 Tbsp raw honey


Preheat oven to 450° F. Mix honey and mustard together and set aside.

Lay prosciutto strips flat overlapping slightly on a sheet of parchment paper. Place tenderloin down on one end and brush with with honey mustard mixture on all sides. Salt all sides and sprinkle with thyme leaves. 

Lift the bottom end of the parchment paper and start rolling the prosciutto firmly around the tenderloin.

Bake in oven for 20 minutes or until internal temperature reaches 145° F. Remove and allow to rest for 5 minutes. Slice and serve.


Procuitto Wrapped Tenderloin

Shown with our Speckled Stoneware Platter