Like chicken breasts, pork tenderloins are a proverbial blank canvas. They’re easy to prepare, meld with any number of flavors; but the cut is lean and dries out if over cooked, so how do you keep them interesting?
First: generously season the tenderloins with fresh herbs and Holy Garlic, our unabashedly robust seasoning. Second, wrap the tenderloins in paper thin slices of prosciutto (or serrano ham). The cured pork insulates the meat from the heat, and bastes it with a deeper smoky nuance. Note that you’ll want to refrigerate the wrapped loins for at least 30 minutes before cooking (this helps the prosciutto meld to the pork). After that, the cook process shouldn’t take more than 25-30 minutes.