Pork Fillet and Prosciutto

Pork Fillet and Prosciutto

A pork fillet wrapped in slices of prosciutto.

A quick and simple weeknight meal that looks like a showy weekend meal, and tastes just wonderful.

2 servings
Preparation 10 min
Cooking 25 min

Standing 10 min

230 calories per serving 


1 pork tenderloin   300 g
65 g Parma ham/Prosciutto   6 slices
5 leaves fresh sage   2 g
1/8 tsp salt   0.4 g
1/8 tsp ground pepper   0.4 g
1 tsp olive oil   5 mL
  aluminum foil    

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.


  1. Preheat the oven to 215°C/425°F.
  2. Pat the pork fillet(s) dry and sprinkle all over with salt and pepper. Divide up the number of prosciutto slices and sage leaves equally to wrap the required number of fillets. Wrap 1 fillet at a time. On a work surface, lay out the prosciutto slices lengthwise, extending away from you, and with a slight overlap along the sides. Scatter the sage leaves crosswise on top. Put one pork fillet on top of the sage across the middle of the prosciutto "sheet", tucking the end of the fillet underneath if very thin, for more uniform cooking. Wrap the prosciutto around the fillet to enclose it, then transfer the wrapped fillet, seam side down, to a roasting pan.
  3. Wrap the remaining fillets in the same manner, then put them in the roasting pan 5 cm apart. Brush the prosciutto all over with the oil.
  4. Roast the pork in the middle of the oven until a thermometer inserted in centre of the meat reaches 66°C/150°F. A pork fillet is at its best when slightly "pink": as a reference only, you may estimate a cooking time of about 25 min for a fillet weighing 450 g, or about 22 min for a 300 g fillet (the exact cooking time depends on the actual temperature of your oven and the fillet size). When the meat is done, take it out of the oven, cover it loosely with foil and let stand 5-10 minutes before slicing to allow the juices to distribute evenly.
  5. Meanwhile, pour a few teaspoons of hot water in the roasting pan to dilute the meat drippings and spoon this sauce over the pork slices. Serve on the warmed plates.

Nutrition Facts Table

Nutrition Facts

per 1 serving (150g)


% DV*

* DV = Daily Value




6 g

9 %

Saturated 2 g
+ Trans 0 g

10 %


85 mg


600 mg

25 %


1 g

0 %


0 g

1 %


0 g


41 g

Vitamin A

0 %

Vitamin C

2 %


2 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 2 servings

More info


Free :
Sugar, Trans Fat
Low :
Saturated Fat
Source of :
Copper, Iron, Vitamin E
Good source of :
Magnesium, Pantothenic Acid, Potassium, Vitamin K
Excellent source of :
Niacin, Phosphorus, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Zinc

More info

This recipe is in the following categories: Pork | Main courses/Entrées | Low Saturated Fat | Bake | Christmas

You may like :

Go to the blog >>


Get nutrition advice and cooking tips delivered for free in your mail box every week!