Prosciutto-Wrapped Pork Tenderloin

136 Reviews
95% would make this recipe again

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.

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Preparation : 10 min Cooking : 25 min Standing : 10 min
230 calories/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

per 1 serving (150 g)


% Daily Value




6 g

9 %

Saturated 1.9 g
+ Trans 0 g

10 %


80 mg


600 mg

25 %


1 g

0 %


0 g

1 %


0 g

Net Carbs

1 g


41 g

Vitamin A

1 %

Vitamin C

1 %


2 %


14 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 5
Fats ½

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136 Reviews (131 with rating only) 95% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pork | Main courses/Entrées | Low Saturated Fat | Bake | Christmas

Top Reviews

View All Reviews
october 20, 2021 | I would make this recipe again

This was ridiculously easy and SO DAMNED GOOD...:)

Useful 0
Cathy H.
march 31, 2019

My meal plan this week has me eating this same meal 4 times! I don't see how this can be healthy or interesting. Sure glad I didn't pay for this!!!

Useful 0
Catherine M.
may 27, 2017 | I would make this recipe again

Best way to make pork tenderloin ever (so far). The prosciutto keeps the pork very moist without the excessive fat/saltiness of bacon.

Useful 0

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