Prosciutto Wrapped Pork Tenderloin


Pork, "the other white meat" provides a healthy alternative when grilling outdoors.  Wrapping the tenderloin in prosciutto helps retain moisture and adds a salty counterpoint to the pork.  Tenderloin is a lean cut; adding to the appeal of this recipe.

Category : Grilling




2 pork tenderloins, trimmed and pounded out

5 sun dried tomatoes, reconstituted

1 log of goat cheese

10 whole basil leaves

10 slices of Prosciutto




In a food processor combine room temperature goat cheese with the sun dried tomatoes until a thick paste is made. 

Lay both tenderloins side by side, season with salt and pepper.  Spread goat cheese mixture on one of the tenderloins and cover with basil leaves. 

Top this with the other tenderloin.  Season with salt and pepper, cover with overlapping pieces of Prosciutto.  Flip over and repeat, making sure that the seams are covered.  Tie with kitchen string to secure. Chill for 1 hour.  (Can be done 1 day ahead)


Preheat grill to a medium high heat.  Grill pork on lightly oiled grill rack, covered with lid, turning once.  The pork should reach a temperature of 145° F about 10 minutes each side. 

Let rest 10 minutes.  Slice and serve.


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Lagniappe Peak, Napa Valley