Fit for Company, Great Leftovers
As one of the entrées at her restaurant, Boulevard, my wife serves mixed plates of heirloom porky delights. Her current favorite is a chunk of slowly braised pork cheek, a dry-rubbed and roasted pork rib, and a piece of ever-so-juicy tenderloin wrapped in prosciutto di Parma. The prosciutto, even though thinly sliced, lends a surprisingly robust flavor that permeates the meat and imbues the outer layer with a slightly pink tinge. You’ll need to wrap the tenderloin a day ahead and refrigerate it overnight.
SERVES: 4 to 6
INGREDIENTS:
- 1 teaspoon chopped fresh thyme or rosemary
- 1 teaspoon chopped fresh sage
- 2 teaspoons freshly ground black pepper
- 2 1- to 1¼-pound pork tenderloins
- 6–8 thin slices prosciutto or other cured ham (see Cook’s Notes)
- 1 tablespoon extra-virgin olive oil
INSTRUCTIONS:
- SEASON AND WRAP THE PORK TENDERLOINS
- Combine the thyme, sage, and pepper in a small bowl. Rub the mixture all over the tenderloins.
- Wrap each tenderloin with the prosciutto in a spiral pattern. It’s okay if there is some overlap or if some areas of the tenderloin remain exposed.
- Tie each tenderloin at 2-inch intervals with butcher’s twine, then wrap in plastic wrap and refrigerate overnight.
- BRING THE MEAT TO ROOM TEMPERATURE AND PREHEAT THE OVEN
- The next day, allow the meat to rest at room temperature for 1 hour.
- Preheat the oven to 350°F.
- BROWN AND ROAST THE PORK TENDERLOINS
- Heat the oil in a large nonstick skillet over medium heat. Add the tenderloins and cook, turning, until lightly colored on all sides, about 4 minutes total.
- Place in a roasting pan and roast for 10 to 15 minutes, or until the internal temperature registers 135°F to 140°F on an instant-read thermometer.
- Remove the tenderloins to a platter and let rest, tented with aluminum foil, for 10 minutes.
- SLICE AND SERVE
- Remove the twine, slice the pork ½ inch thick, and serve at once.
ALTERNATIVE CUTS:
- Boneless pork loin, sirloin roast, or top round (inside); or boneless sirloin tip (knuckle) roast.
COOK’S NOTES:
- Buy the best prosciutto you can find, such as Italian prosciutto from Parma or San Daniele.
- Some domestic brands can be quite salty and harsh, so taste a little sample before you buy them.
- You can wrap the tenderloins in thin slices of pancetta, coppa, or even bacon instead of the prosciutto.
- For a smoky flavor, use Italian speck or German Westphalian ham.
- Leftover sliced pork tenderloin can be used in sandwiches or paninis, or served over creamy polenta with a pan sauce.
LEFTOVERS:
- Slice cold leftover tenderloin ¼ inch thick and lay on a split Italian roll. Add a little fontina or provolone cheese, some shredded lettuce, sliced onions, sliced tomatoes, and peperoncini, then drizzle with a little extra-virgin olive oil and vinegar. Fill a split square of focaccia with leftover sliced tenderloin and fontina cheese and heat in a panini press or grill pan.
