Ina Garten Herbed Pork Tenderloins with Apple Chutney

Ina Garten herbed pork tenderloins with apple chutney takes about 40 minutes and rosemary, thyme and prosciutto to make a crisp-edged, juicy roast. It's an easy make-ahead dinner party recipe for holiday tables, Sunday dinner or weeknight dinner, and it's simple to prep the day before.

Wrap the seasoned tenderloins snugly in prosciutto and tie them with kitchen string, because that keeps the wrap and the thin tail in place. Skip the tying and the prosciutto loosens in the oven while the thin end dries out.

Ina Garten didn't grow up eating pork, so cooking tenderloins for the first time was a revelation for her. Now she seasons them with rosemary and thyme, wraps them in prosciutto, and roasts them just before dinner (from her book Make It Ahead, 2014).

Source: Make It Ahead (2014)

Ina Garten Herbed Pork Tenderloins with Apple Chutney

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

330

kcal

Rosemary and thyme season the pork, and a single layer of prosciutto crisps in the hot oven while the inside stays pink and juicy. A 15-minute rest under foil keeps the slices tender when you cut them on the diagonal.

Ingredients

• 2 pork tenderloins (2 1/2 to 3 pounds total)
  

• 1 tablespoon minced fresh rosemary leaves
  

• 1 tablespoon chopped fresh thyme leaves
  

• Kosher salt and freshly ground black pepper
  

• Good olive oil
  

• 10 to 12 slices prosciutto
  

• Apple Chutney
  

Directions

• Preheat the oven: Preheat the oven to 450°F. That way it is fully hot by the time the pork is wrapped and ready to go in.
• Season the pork: Place 2 pork tenderloins (2 1/2 to 3 pounds total) on a sheet pan and pat them dry with paper towels. Rub them all over with 2 tablespoons of good olive oil. Then sprinkle every side with a mix of 1 tablespoon minced fresh rosemary leaves, 1 tablespoon chopped fresh thyme leaves, 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper.
• Even out the tails: If a tenderloin has a thinner tail, fold it underneath so the meat is an even thickness throughout. That way the whole tenderloin cooks at the same pace.
• Wrap with prosciutto: Wrap each tenderloin completely in a single layer of prosciutto, using 10 to 12 slices in all. Lay the slices sideways with the ends tucked under the pork, then tie in several places with kitchen string to hold the prosciutto and the tail in place.
• Roast the tenderloins: Roast for 20 to 25 minutes. The pork is done when an instant-read thermometer in the middle of the end of the tenderloin reads 140°F for medium rare or 145°F for medium.
• Rest and slice: Cover the tenderloins tightly with aluminum foil and let them rest at room temperature for 15 minutes. Then slice diagonally into thick slices and serve warm with the apple chutney.

Tools for this recipe

• Nordic Ware half sheet pan, ThermoPro instant-read thermometer, Regency butcher's twine, 500 ft, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make herbed pork tenderloins ahead of time?

Yes, you can season, wrap and tie the pork a full day early. Keep it covered in the fridge for up to 24 hours, then roast it right before dinner, which makes it a relaxed choice for a dinner party.

Is it safe to eat pork tenderloin medium rare?

Ina Garten says pork can be cooked medium rare because trichinosis is no longer a concern. Pull it at 140°F for medium rare or 145°F for medium, since overcooked pork is dry and flavorless.

What can I use instead of prosciutto?

Thin slices of pancetta or bacon can wrap the pork in a pinch, though the flavor and crispness will change. Bacon needs a close eye in the oven, so check it a little early.

How do I store leftover pork tenderloin?

Wrap the slices tightly and keep them in the fridge for 3 to 4 days. They also make good cold sandwiches, and a gentle reheat in a low oven keeps the meat from drying out.

What is the most common mistake with pork tenderloin?

Overcooking it is the big one, because lean tenderloin goes dry fast. Use an instant-read thermometer and rest the pork under foil for the full 15 minutes before slicing.