Traeger Kitchen


Holiday Prosciutto-Wrapped Pork Tenderloin

Prep Time

20 Minutes

Cook Time

20 Minutes

Effort

Pellets

Hickory

Encompass a lean cut of pork in a triple threat of hog to create a savory & crisp shell.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 2 Pound pork tenderloin

  • 2 Tablespoon olive oil

  • 2 Tablespoon rosemary, minced

  • 1 Tablespoon garlic, minced

  • 1 Teaspoon salt

  • 1 Teaspoon pepper

  • Butcher's Twine

  • 1/2 Tablespoon prosciutto

  • 1/2 Pound bacon

Steps

  • 1

    Trim excess fat and silver skin from tenderloin; set aside. Combine olive oil, rosemary, garlic, salt and pepper in a small bowl and mix well.
    Ingredients
    • 2 Pound pork tenderloin

    • 2 Tablespoon olive oil

    • 2 Tablespoon rosemary, minced

    • 1 Tablespoon garlic, minced

    • 1 Teaspoon salt

    • 1 Teaspoon pepper

  • 2

    Coat tenderloins with rub; set aside.
  • 3

    Lay four or five 8-inch pieces of butcher's twine, two incehs apart, horizontally on work surface.
  • 4

    Lay a few slices of bacon or pancetta perpendicular on top of twine.
    Ingredients
    • As Needed Butcher's Twine

  • 5

    Lay one slice of prosciutto ham on top of bacon/pancetta.
    Ingredients
    • 1/2 Tablespoon prosciutto

    • 1/2 Pound bacon

  • 6

    Place the tenderloin on top of the prosciutto.
  • 7

    Lay one to two more slices of prosciutto ham and then bacon or pancetta on top of pork; bring ends of twine up and over the pork. Tie snug, but not too tight as to squeeze the tenderloin.
  • 8

    Repeat with the second tenderloin.
  • 9

    Start the Traeger grill on High. Allow the grill to preheat for 10-15 minutes. Place the tenderloins directly on the grill grate and roast with the lid closed for 16-18 minutes, turning once until internal temperature reads 145 degrees F when inserted into the thickest part of the loin.
  • 10

    Remove from the grill and allow to rest for at least 5 minutes before removing the strings and slicing. Drizzle with extra olive oil and salt and pepper.

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