Prosciutto Wrapped Pork Tenderloin (With Fennel & Rice Stuffing)

Looking for an elegant dinner to serve over the holidays that’s not your traditional turkey or ham? This Prosciutto Wrapped Pork Tenderloin is perfect for the occasion. Plus, it cooks in one baking pan alongside rosemary seasoned potatoes making it extra simple.

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Why this dish is SO good

It’s hard to say what my favorite part of this dish is…

The prosciutto that’s wrapped around the pork tenderloin, giving it that hint of yummy saltiness?
The stuffing made with fennel, rice, sage and rosemary, and then finished off with a splash of white wine? Yes!
The rosemary potatoes that somehow cook perfectly to that fluffy, yet crispy texture?
Or, the fact that it pairs so amazingly well with one of my favorite wines – Pinot Noir…?

There are so many amazing reasons to love this dish.

I have to say, if you don’t already have your menu planned for the holidays, this pork tenderloin wrapped in prosciutto should definitely be added to it! I mean, can you imagine how impressed your guests would be with this dish?

⭐️ They’d have no idea how simple it is to actually make. ⭐️

There’s the added bonus that this recipe can be made ahead of time.

I actually made this recipe in three steps:

The first day, I made the fennel-rice stuffing. Then, I let it cool overnight in the fridge.
The next day, I butterflied the pork tenderloin, stuffed it, and wrapped it up in that yummy prosciutto.
Then on day three, I finally put this beauty in the oven.

I cubed up some Yukon gold potatoes, tossed them with a bit of fresh rosemary, and threw it all in the oven for about an hour or so.

Of course, you could make this recipe entirely in one day, but how great is it that you can have everything done ahead of time?

That way when company is coming over, you’re entirely free to just pop this into the oven and enjoy the time with your guests and open up a few bottles of great wine versus slaving away in the kitchen.

Overhead shot of sliced stuffed pork loin.

Ingredients needed

Pork Tenderloin – Look for a boneless pork loin that’s about 1 1/2 – 2 pounds.
Prosciutto – You’ll want about 8-10 slices of prosciutto, or an 8-ounce package.
Fresh Herbs – Sage and rosemary.
Onion & Garlic
Fennel – Fennel has a slight anise flavor to it, that mellow out when it cooks and becomes sweet. If you would prefer not to use it, you can use celery, or a combination of celery and carrots.
Dry White Wine – Pinot gris, sauvignon blanc or chardonnay work well. Here are 13+ of my favorite white wines for cooking. This is for the stuffing. It can easily be left out if you don’t like to cook with wine.
Cooked Rice – I like to use my rice cooker or instant pot to make rice.
Butter & Olive Oil
Salt & Pepper
Yukon Gold Potatoes – I like to roast these right under my pork, but they are optional.

How to make it

Butterfly the pork

First, you’ll want to butterfly the pork tenderloin. Place it on a cutting board and then place your knife perpendicular to the cutting board. Cut through the pork on the long edge until you cut almost all the way through.

Pound it to a uniform thickness

Then, open it up like a book and use a meat mallet to pound it to a uniform ¾-inch thickness.

Wrap with prosciutto

In order to wrap it with prosciutto I’ve found that the process of laying out overlapping slices of prosciutto onto a piece of parchment paper works best. Then, you’ll just lay your pounded out pork loin on top.

Stuff + roll

Add the stuffing, roll it up and tie it up with some kitchen twine and you’re good to go! (Here’s a great resource on how to do that.)

Pork loin on parchment filled with stuffing.

Roast

Add seasoned potatoes to a roasting pan and set the roast on top. Roast for about 1 hour, until the internal temperature reaches 145-degrees on an instant read thermometer.

Pork tenderloin wrapped in prosciutto on pan of potatoes before baking.

What to serve with it

Wine pairings

Look for a wine that’s not too heavy, and has a hint of acidity which will help balance the salty, fatty prosciutto. I love serving Pinot Noir with this dish. It has aromas of black pepper and dark berries which are the perfect complement to the fresh herbs and fennel stuffing.
More → The best wine pairings for pork!

Prosciutto wrapped pork tenderloin sliced in pieces so that you can see the stuffing filling.

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Fennel and Rice Stuffing:

Prosciutto-Wrapped Pork Roast:

Stuffing

Heat the butter in a skillet over medium heat. Once melted, add garlic, ½ the onion, fennel, sage and rosemary. Season with salt and pepper and saute, until softened, about 10-12 minutes. Deglaze with wine and let reduce, transfer to a bowl and mix in rice. Cool.

Prosciutto Wrapped Pork Loin

Preheat the oven to 400 °F.
Butterfly the pork loin by slicing parallel to your cutting board, and making a lengthwise cut into the pork, stopping short of the opposite side. Then open the pork like a book. Using a meat mallet, pound the meat to ¾-inch thickness.
On a piece of parchment paper, arrange prosciutto slices in an overlapping fashion, as shown in the image above. Place sage leaves on top.
Season the pork with salt and pepper and place on top of the prosciutto slices. Spread the stuffing over the meat, leaving a 1-inch border. Roll up the pork and tie in intervals with twine to secure. Tuck a rosemary sprig into the twine, on top of the pork loin.
Toss the potatoes and remaining onions in a roasting pan together with the chopped rosemary, garlic and olive oil. Season with salt and pepper. Set the roast on top.
Roast until the internal temperature reaches 145 degrees, 1 hour to 1 hour 15 minutes minutes.
Slice the roast and serve alongside the potatoes.

How to Make it Ahead of Time:
You can prepare the stuffing ahead of time. Let it cool, then stuff and wrap the pork tenderloin in prosciutto. When you’re ready to bake, simply follow the baking instructions above.

This post was originally published in 2018. It was updated in 2024 to add new information. The pork loin wrapped in prosciutto recipe remains the same. Enjoy!