Wrapped Pork Tenderloin Description :

Wrapped pork tenderloin, often encased in prosciutto or bacon, offers a savory and slightly smoky flavor profile that pairs wonderfully with wines balancing acidity, fruit, and tannins. The wrapping adds a layer of saltiness and richness, making the dish more robust. Wines like Pinot Noir or Zinfandel complement the pork’s natural sweetness and the smokiness from the wrapping. For white wine lovers, a Chardonnay or Riesling adds a crisp, refreshing contrast to the dish’s rich flavors.

Ingredients :

• Pork Tenderloin: 1 whole (about 1.5 pounds)
• Prosciutto or Bacon: Enough slices to wrap the tenderloin fully
• Seasonings: Salt, pepper, garlic powder, and fresh herbs like rosemary or thyme
• Olive Oil: 2 tablespoons
• Optional: Dijon mustard or honey for glazing

Instructions:

1. Prepare the Pork Tenderloin: Preheat your oven to 400°F (200°C). Season the pork tenderloin with salt, pepper, and garlic powder. If desired, brush the tenderloin lightly with Dijon mustard or honey for added flavor.
2. Wrap the Tenderloin: Lay out the prosciutto or bacon slices on a cutting board, slightly overlapping them. Place the seasoned tenderloin on top and wrap the prosciutto or bacon around it, securing it with kitchen twine if needed.
3. Sear the Wrapped Tenderloin: In an ovenproof skillet, heat olive oil over medium-high heat. Sear the wrapped tenderloin on all sides until the prosciutto or bacon is crispy and browned, about 2-3 minutes per side.
4. Roast in the Oven: Transfer the skillet to the preheated oven and roast the tenderloin for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Let the tenderloin rest for 5-10 minutes before slicing to retain its juices.
5. Wine Pairing: Pair wrapped pork tenderloin with a Pinot Noir or Zinfandel, which offers a good balance of fruitiness and spice, enhancing the savory notes of the pork. For a white wine option, consider an oaked Chardonnay or a dry Riesling to provide a refreshing contrast to the richness of the dish