Serves 6-8
2 medium-sized pork tenderloins
10 slices prosciutto, thinly sliced
kosher salt & freshly-ground black pepper, to taste
about 1 Tbl extra-virgin olive oil
Preheat the oven to 425°F and arrange an oven rack in the middle position.
Arrange five slices of prosciutto, with their long sides slightly overlapping, and the short sides facing you, over a cutting board. Pat dry one of the tenderloins, then season generously with salt and pepper. Lay the tenderloin across the bottom of one side of the the prosciutto slices. The tenderloin should span across each slice of prosciutto, not just sit on top of one slice. (Sorry, but explaining this is trickier than I expected. Why didn’t I take a picture?!) Wrap the prosciutto entirely around the tenderloin. Follow the same steps for the other tenderloin. Brush with olive oil.
Arrange the prosciutto-wrapped tenderloins at least 2-inches apart on a wire rack placed over a baking sheet. Roast in the oven until an instant-read thermometer inserted into the center of the meat registers 150°F, about 15-20 minutes. Allow to rest about 10 minutes, then sliced into 1/2-inch thick slices and serve.
