- 1-(1 ½ pound) Pork Tenderloin
- 1 ½ Tbsp fennel seeds, roughly chopped
- 3-4 garlic cloves, minced
- 2 Tbsp fresh finely chopped rosemary, about 4-5 sprigs
- 1 Tbsp olive oil
- 1 Tbsp coarse ground mustard
- ¼ tsp Steak Salt
- 8-10 slices of prosciutto, about 6 oz
- Cooking twine, cut into 4-5 six inch pieces
- Preheat grill to medium heat or if using the oven preheat the oven to 425 degrees.
- Pat the pork tenderloin dry with paper towel and trim any excess fat & silver skin.
- Combine fennel seeds, garlic, rosemary, olive oil, coarse ground mustard, salt, and pepper. Rub mixture on the tenderloin. (If you have time, allow to marinade overnight)
- Next wrap in prosciutto and carefully secure close with butcher twine and lightly rub with olive oil.
- For oven method: Cook for 25-30 minutes or until internal temperature reaches 145 degrees. For grilling method: Oil grill grates and sear pork tenderloin on all sides to crisp the prosciutto, turning about every 5-6 minutes. Cook until the internal temperature reaches 145 degrees, about 25 minutes-30 minutes. Allow to rest for 10 minutes before carving.