Prosciutto-wrapped porchetta-style pork tenderloin

• 680 g pork tenderloinabout 1 large tenderloin, silver skin removed
• 8 prosciutto di parmathin slices, slightly overlapping
• 4 garlic clovesfinely minced
• 1 tbs fennel seedslightly crushed
• 3 fresh rosemary sprigssprigs, leaves stripped and finely chopped
• 1 lemonzested
• ½ tsp red chili flakes
• 2 tbs extra virgin olive oil
• 1 tsp freshly ground black pepper
• ½ tsp flaky sea salt
• 1 tbs dijon mustard

1. 1

   Preheat your oven to 220°C (425°F). In a mortar and pestle, lightly crush the fennel seeds until they're cracked open and fragrant but not powdered — you want texture. Combine the crushed fennel seeds, minced garlic, chopped rosemary, lemon zest, chili flakes, 1 tablespoon of the olive oil, and the black pepper in a small bowl. Stir into a rough paste.

   Tip: If you don't have a mortar and pestle, press the fennel seeds with the flat side of your knife and rock back and forth until cracked.

2. 2

   Lay the pork tenderloin on your cutting board. Using a sharp chef's knife, butterfly it: slice lengthwise through the center, stopping about 1cm from the other side so it opens like a book. Open it flat. If the meat is uneven, cover with plastic wrap and gently pound with the heel of your hand until it's roughly 1.5cm thick throughout.

   Tip: Don't worry about being perfect — you just need a relatively flat, even surface to spread the filling and roll.

3. 3

   Season the inside of the butterflied tenderloin with the flaky sea salt. Brush the entire inner surface with the dijon mustard — this adds a subtle tang and helps the herb paste stick. Spread the fennel-garlic-rosemary paste evenly across the mustard layer, leaving about 1cm border at the edges.

4. 4

   Roll the tenderloin back up tightly, starting from one long side, tucking the filling in as you go. Don't stress if a little paste squeezes out.

5. 5

   Lay a large sheet of plastic wrap on your cutting board. Arrange the prosciutto slices on it in a single layer, slightly overlapping by about 1cm, creating a rectangle wide enough to wrap the tenderloin. Place the rolled pork at the bottom edge of the prosciutto. Using the plastic wrap to help you, roll the pork away from you, wrapping it tightly in the prosciutto. The prosciutto should cover the entire surface with the seam on the bottom. Twist the plastic wrap ends tight like a candy wrapper and refrigerate for 10 minutes to help it set.

   Tip: The plastic wrap is your friend here — it gives you leverage to get a tight, even wrap without the prosciutto tearing. Chilling firms everything up so it holds together in the pan.

6. 6

   Remove the pork from the plastic wrap. Tie kitchen twine around the roll at 3cm intervals — this keeps the prosciutto snug against the pork during cooking and helps it hold its round shape. Snip off any long twine ends.

   Tip: Tie firmly but not so tight you squeeze filling out. About 5-6 ties should do it.

7. 7

   Heat the remaining 1 tablespoon olive oil in an oven-safe skillet over medium-high heat until it shimmers. Carefully place the wrapped tenderloin seam-side down in the skillet. Sear for about 2 minutes per side, rotating with tongs to get 3-4 sides done, until the prosciutto is golden and lightly crisped all over — about 6-8 minutes total. The kitchen should smell incredible at this point.

   Tip: Don't rush the sear. Let each side develop color before turning. If the prosciutto sticks slightly, give it another 30 seconds — it'll release when properly crisped.

8. 8

   Transfer the skillet directly to the oven (or move the pork to a sheet pan if your skillet isn't oven-safe). Roast for 15-18 minutes, until an instant-read thermometer inserted into the thickest part of the pork reads 63°C (145°F). The prosciutto should be deeply golden and crackly.

   Tip: Pork tenderloin is lean and dries out fast — pull it at 63°C, not higher. Carryover cooking will bring it up another 3-5 degrees while resting.

9. 9

   Transfer the tenderloin to a cutting board and tent loosely with foil. Rest for 8-10 minutes — this is non-negotiable. The juices need to redistribute or you'll lose them all when you slice.

10. 10

    Snip and remove the kitchen twine. Slice into 2cm thick rounds with a sharp knife, using a gentle sawing motion so the prosciutto doesn't tear. You should see a beautiful spiral of herb filling inside pink, juicy pork surrounded by crispy prosciutto.

    Tip: If you have leftovers, store tightly wrapped in the fridge for up to 3 days. Reheat gently in a 160°C oven for 8-10 minutes — the prosciutto won't be quite as crispy but the pork stays juicy.

• cutting board
• chef's knife
• mortar and pestle
• kitchen twine
• oven-safe skillet (30cm (12-inch))
• instant-read thermometer
• sheet pan (half-sheet (18x13 inch))

Per serving

Nutritional values are estimates only.