Candice De Prang of Oh Fox Creative shares a little about how she enjoys gathering around the table.

Pork Tenderloin

On Sunday nights, my husband and I have dinner with a close friend of ours. He's a masterful in the kitchen, meticulous in every way, so our dinners are a little "fancy", but mostly we put time and thought into preparing the main course or dessert, whichever is ours to bring. A few weeks ago, when we were wishing the weather felt cooler and the leaves would change, I dove into researching roasted pork tenderloin which seemed both sufficiently "fall" and "fancy".  

The tenderloin recipes I pored over seemed simple, and this one, adapted from Ina Garten, is made even simpler with only a handful of ingredients. I served it on the Porcelain Oval Serving Dish, available at Kettle & Brine, it's oven safe and beautiful enough to go right on the table. This dish is a knockout.  


Wrapping Prosciutto

Prosciutto Wrapped Herbed Pork Tenderloin

Serves 4-6


1/4 lb prosciutto, sliced thin
about 2lbs of naturally raised pork tenderloin
handful of kosher salt 
olive oil
fresh rosemary
fresh thyme


Preheat oven to 450 degrees. 

Rinse the tenderloin under running water, then pat dry with paper towels.
Using the edge of your knife, smash the herbs. Then, chop them into the salt.  
Rub the tenderloin with olive oil and the roll it in the herbed salt.  
Wrap the prosciutto slices around the meat, tucking in the tail if one end of the tenderloin is slightly more narrow. Roast for 20 minutes.

Written by Candace DePrang of Oh Fox Creative

Tenderloin Finished