Pork Tenderloin Wrapped In Prosciutto, With An Herbed Pan Sauce - cooking recipe

Ingredients
    1 pork tenderloin, trimmed
    8 -10 pieces prosciutto, thinly sliced
    black pepper, fresh cracked
    fresh thyme sprig
    2 tablespoons vegetable oil
    1 1/4 cups chicken broth
    2 tablespoons flour
    2 garlic cloves, minced
    2 teaspoons fresh thyme, minced
    1/4 cup lemon juice, scant
    3 tablespoons chives, minced
    salt & pepper
Preparation
    Adjust your oven rack to the middle position and preheat your oven to 450. Line a baking sheet with foil and set a wire rack on top of it.
    Rinse and pat dry the pork tenderloin. Season with fresh cracked black pepper and overlay with thyme. Then wrap tenderloin in prosciutto.
    Heat 2 tblsp oil over medium heat in a skillet or braiser. Brown each side of your tenderloin, approximately 5-7 minutes per side. Transfer meat to wire rack set in foil lined baking sheet. Bake until meat registers 145 degrees, approximately 15-18 minutes.
    Meanwhile, deglaze pan used to brown tenderloin by pouring in the chicken stock. Bring to a simmer. Then whisk in the flour until sauce begins to thicken. Whisk in garlic, thyme, and lemon juice. Cook until sauce is desired thickness, whisking often (approx. 5-10 minutes). Off heat, stir in the chives and a dash of salt & pepper.
    Allow tenderloin to stand for a few minutes before slicing. Serve topped with pan sauce.

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