Proscuitto-wrapped herbed pork tenderloin

Again I made a recipe from Ina Garten’s make-ahead themed cookbook and just made it real time. But it was real tasty, and so fast to fix it hardly mattered.

Herbed pork tenderloin

From "Make It Ahead" by Ina Garten

Ingredients

1 pork tenderloin (a pound or slightly more)

1 tablespoon fresh rosemary leaves, chopped

½ tablespoon fresh thyme leaves

½ tablespoon kosher salt

5 to 6 thin slices prosciutto

Method

Mix rosemary, thyme, salt and some grinds of black pepper in a small bowl. Set aside. Rub tenderloin with olive oil and place in roasting pan or on rimmed baking sheet. Press herb mixture over tenderloin. Wrap with prosciutto. Tie up with twine or food loops if necessary. (I omitted this step, since it seemed that the prosciutto wasn’t going anywhere on its own, and it worked out fine.)

Bake in preheated 450 degree oven for 25 minutes, or until 140-145 degrees in the middle of one end. Tent with foil and let rest 15 minutes before slicing. Serves 3, so buy two tenderloins and up the proscuitto/herb ingredients if you're feeding a group.

Rating: Quite tasty, and very fast to fix. It calls for serving with an accompanying apple chutney recipe that’s no doubt delightful, but I had some beet chutney on hand that needed using up, and that paired nicely.

Make ahead: The instructions say you can assemble the pork completely, wrap and refrigerate for up to 24 hours before proceeding with roasting.