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Mansfield Magazine

Pork Tenderloin with Prosciutto

Jan 02, 2017 02:10PM ● By Melanie Heisinger

Pork Tenderloin with Prosciutto.

Cafe Sicilia shares a tasty holiday-inspired main dish with us. This time enjoy Pork Tenderloin with Prosciutto. Yum!

Pork Tenderloin with Prosciutto

Serves 4


2 Pork Tenderloins, trimmed. About 1 lb each.
8 paper thin slices prosciutto, room temperature
4 teaspoons Dijon mustard divided
2 tbsp olive oil
1/2 cup white wine
3/4 cup chicken stock
2 tbsp Worcestershire Sauce
salt and pepper
knob of butter, chilled


Preheat oven to 350°F. Lay 4 slices of prosciutto side by side, with a slight overlap, on a piece of wax or baking paper. Rub 2 teaspoons of Dijon mustard onto one of the pork tenderloins.

Place the tenderloin on to the prosciutto and fold over the pork to wrap completely. Repeat with the second tenderloin.

Heat olive oil in a large oven proof skillet over medium heat. Place tenderloins, seam side down, in the skillet and brown until golden. Place skillet in the oven and cook pork until an instant read thermometer reaches 145°F.

Place cooked pork on a warmed plate and tent loosely with foil and allow meat to rest. Add the white wine to the pan and bring to the boil, scraping pan to loosen the sediment in the bottom of the pan.

Add the chicken stock and Worcestershire sauce and boil until sauce has reduced by half. Add any juices from the tenderloins that may have accumulated in the plate. Add a knob of chilled butter to the sauce. Adjust seasoning.

To serve, slice the pork on the diagonal. Pour over the sauce. Serve with mashed potatoes and a green vegetable.

Buon Appetito!

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