Prosciutto-Wrapped Pork Tenderloin with Goat Cheese

Prosciutto-Wrapped Pork Tenderloin with Goat Cheese

Prosciutto-Wrapped Pork Tenderloin with Goat Cheese Ingredients (6 Servings)

  • 2 1 lb. pork tenderloins, trimmed
  • 2 tsp. fresh sage, finely chopped
  • 1 tsp. fresh ground pepper
  • 2 tsp. fresh garlic, minced
  • 1 tsp. fresh rosemary, finely chopped
  • 12 thin slices prosciutto
  • 1 tsp. kosher salt
  • 2 cups goat cheese
  • 2 tbsp. extra-virgin olive oil
  • Kitchen twine


  • Preheat the oven to 350F.
  • Combine the sage, garlic, rosemary, salt, and pepper in a small bowl and set it aside.
  • Slice one tenderloin lengthwise three-fourths of the way through. 
  • Open the sliced tenderloin like a book and cover it with plastic wrap. 
  • Flatten the tenderloin with a mallet until it is ½ inch thick. 
  • Remove the plastic and sprinkle pork with salt and pepper.
  • Place five 10-inch pieces of kitchen twine side by side on a foil-lined baking sheet.
  • Put the prosciutto, slightly overlapping slices crosswise, on top of the twine.
  • Place the pork tenderloin on top of the prosciutto and place half of the goat cheese in the center lengthwise. 
  • Roll the pork into a cylinder, tying to seal the filling inside. 
  • Repeat with remaining tenderloin and ingredients.
  • Lightly brush the tenderloins all over with the extra-virgin olive oil, then rub with the reserved herb mixture.
  • Roast the pork tenderloin until a thermometer registers 140F to 145F; about 30 minutes. 
  • Remove the tenderloin from the oven and transfer it to a cutting board.
  • Let the tenderloin cool before cutting it into ½-inch slices and serving.

Auguriamo un buon pranzo!

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