Eric Dunham - Owner and Senior Winemaker
4 pork tenderloins
2 packages - each usually contain two small tenderloins. Can also be used with pork loin.
6-8 oz prosciutto
Mix in a bowl:
1 tsp kosher salt
1 tsp onion powder
1 tsp fresh ground pepper
1/4 cup Herbs De Provence
(typically contains savory, fennel, basil, thyme and lavender)
Pinch of cayenne
Preheat oven to 425 degrees. Pre-soak twine in water.
Liberally rub tenderloins with herb mixture and fold in half. Lay out three pieces of string horizontally, then place a piece of
prosciutto across the strings. Place tenderloin next and cover with another piece of prosciutto vertically covering the strings. Tie and trim strings. Bake for approximately 35 minutes (check doneness and return to oven if necessary.)
Remove strings, slice into medallions and serve.