Looking for an elegant dinner to serve over the holidays? This Prosciutto Wrapped Pork Tenderloin is perfect for the occasion. Plus, it cooks in one baking dish alongside roasted potatoes seasoned with rosemary. 

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Erin Lynch of Platings and Pairings is back with this stunning, make-ahead Prosciutto Wrapped Pork Tenderloin -- a dish that, planned carefully, allows you as the host(ess) to entertain with ease. 

There are a few standouts that make this dish a showstopper: the herbaceous fennel and rice stuffing, the crisp prosciutto wrapped around the tenderloin, and the perfectly balanced roasted rosemary potatoes. All we can say is, YUM. Since this cooks in one dish, the presentation is stunning and makes it easy to share around the table. 

To make the prosciutto wrapped pork tenderloin, first you'll need to butterfly the tenderloin. Place it on a cutting board and cut through the long edge of the tenderloin until you almost reach the other end. Then, open it up like a book and use a meat mallet to pound it to a uniform 3/4-inch thickness. 

Lay out your prosciutto, overlapping slices on a piece of parchment paper. Then lay your pounded tenderloin on top, add the stuffing, carefully roll it up, tucking in loose filling, and finally tie it up with kitchen twine to hold the pork together while it cooks. Here's a great, step-by-step resource to help walk you through the process of tying up the tenderloin. 

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As far as a wine pairing, Pinot Noir could easily work, but we opted for our Gamay Noir. Its beautiful blackberry, boysenberry, black tea and pepper notes help balance the herbaceous filling, and the juicy acidity complements the saltiness from the prosciutto. 

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Ingredients:

Fennel and Rice Stuffing:  

• 2 Tablespoons butter
• 3 cloves garlic, minced
• 1 onion, chopped (divided)
• 1 small bulb fennel, chopped
• 1/2 cup dry white wine
• 1 cup cooked rice
• Salt and pepper, to taste
• 4 sage leaves, minced
• 1 sprig rosemary, minced

Prosciutto-Wrapped Pork Roast:

• 3-pound boneless pork tenderloin
• 8-10 slices prosciutto, about 8-ounces  
• 5 leaves sage
• 1 sprig rosemary
• 1 1/2 pounds yukon gold potatoes, cut into 1-inch cubes
• 2 Tablespoons chopped fresh rosemary
• 3 cloves garlic, minced
• ¼ cup olive oil
• Salt and freshly ground black pepper

Special Equipment:

• Kitchen twine
• Parchment paper

 Head to Platings and Pairings for the full recipe. 

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