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Herby Parma-Wrapped Pork Tenderloin

Ideal for a Sunday lunch or weeknight supper, this entrée is quick and easy to make yet tastes like a lot more time was spent in preparation. Honey and herbs coat the pork tenderloin, then it is wrapped in prosciutto and roasted until tender and succulent. A quick pan sauce made up with white wine, honey mustard dressing, and crème fraîche finish this dish to perfection.

Herby Parma-Wrapped Pork Tenderloin

2 tbs. honey
2 pork tenderloins
2 tbs. mixed dried herbs (we used thyme, marjoram, and parsley)
8 slices prosciutto
3 tbs. white wine or vermouth
4 tbs. honey mustard dressing
3 tbs. créme  fraîche

Heat the oven to 425°F. Drizzle the honey over the pork to lightly coat, then season. Scatter the herbs onto a large plate, then roll the pork into them. Wrap each tenderloin with 4 pieces of prosciutto then place in a shallow roasting tin. Bake for 15-20 minute, until cooked through, turning halfway.

Transfer the pork to a cutting board to rest, covered with foil, for 10 minutes. Heat the roasting tin on the stove and add the wine to deglaze the pan. Bubble for 1 minute, then stir in the honey mustard dressing and créme fraîche.

Slice the pork into 2″ pieces and serve with the sauce.

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