Simple and nice recipe for summer barbeque nights!
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| Prosciutto-wrapped Pork Tenderloin with Rosemary | |
| Serves 4 1 1/2 lb pork tenderloin 3-4 sprigs of fresh Rosemary 4 oz Prosciutto di Parma Salt & pepper 3 feet of string |
Simple and nice recipe for summer barbeque nights! Salt & pepper the loin. Place the sprigs of rosemary lengthwise along the loin (like a splint). Wrap the rosemary and the loin with the prosciutto. You’ll have a slice or two left over so now's a good time to eat that. Tie-up the loin with the string - neatness doesn't count. Place on the barbeque over medium heat. About 7-10 minutes per side. When the temperature is 140 degrees in the thickest part of the loin, take it off and let it sit for a couple of minutes. Take the string off and pull out the rosemary springs. Slice it up and serve over cold Arugula or polenta. If Shiraz doesn't go with this, nothing does. Serving Suggestions and Tips: We often are asked which prosciutto we recommend when cooking. Now it might be the economical way to recommend a less expensive prosciutto, but in this recipe, as with most, using a Parma or San Danielle is the way to go. You control the salt better when you use Italian prosciutto and frankly, Italian prosciutto tastes better to me when it's cooked this way.
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| Posted by Pat on December 13, 2006 6:24 PM | |
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