Yikes, this is delicious. The dry rub is powerful and I will be using it many times in the future, on chicken, beef, pork, etc. Like I said use the rub sparingly, you don’t want to overwhelm your meat. I bought a big pack of pork tenderloins at Costco and dry rubbed each of them before freezing them, just a spoon and a half each did the trick.
The prosciutto kept the pork from drying out (Heidi, I do a service to you every time I want to write moist, I work really hard to find other language!) and it added a saltiness that I didn’t want too much of in the rub, to prevent the rub from over-salting a meal that I would rather salt while cooking. I served this with fluffy and creamy mashed cauliflower that I will be posting tomorrow, yes it is good enough for its own post! I also sautéed some baby bok choy with butter and garlic for some greens. Get on this meal!
Prosciutto-Wrapped Dry-Rubbed Pork Tenderloin
- 4 tbsp paprika
- 1 tbsp cayenne pepper
- 2 tbsp freshly ground black pepper
- 3 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp salt
- 1 tbsp dried oregano
- 1/2 tbsp crushed red chili peppers
- 1 tbsp dried thyme
- 1 pork loin (2 1/2 lbs)
- 6-8 slices of prosciutto
- Whisk together your spices and store in an air-tight container. Sprinkle 1-2 tbsps of the rub on your pork tenderloin and rub it in really well. At this point you can let the rub rest on the meat overnight or for an hour, you can also cook it up right away.
- Heat oven to 375°F. Grab a broiling pan, or if you don’t have that, line a cookie sheet with parchment paper.
- Lay your prosciutto slices out on the pan you are using, overlapping slightly to ensure a seal of sorts. You want a rectangle, the length of the tenderloin.
- Lay your pork onto the rectangle and pull the prosciutto strips up to wrap the tenderloin. Lay a final piece of prosciutto over the wrapped ends.
- Cook for 35-45 minutes, until the pork is cooked and the prosciutto has crisped up.