Prosciutto and Pork Pinwheels: An Elegant & Effortless Dinner Masterpiece

Prepare to impress your guests and delight your family with these exquisite Prosciutto and Pork Pinwheels. Sliced into stunning medallions, this dish combines tender butterflied pork tenderloin with a savory filling of prosciutto and Parmesan cheese, all coated in a fragrant blend of fresh herbs and garlic before being perfectly roasted. It’s a truly elegant entree that disappears quickly from any table, making it an ideal choice for special occasions or when you simply want to elevate a weeknight meal.

The beauty of this recipe lies not only in its sophisticated presentation and rich flavor but also in its surprising simplicity. What appears to be a gourmet creation is, in fact, remarkably straightforward to prepare. The harmonious blend of salty prosciutto, nutty Parmesan, and aromatic herbs infused into the succulent pork creates a culinary experience that is both comforting and refined. Get ready to add a new favorite to your recipe repertoire!

Discovering a Culinary Gem: The Story Behind Our Favorite Prosciutto and Pork Pinwheels

The best recipes often find their way to us through unexpected channels, and this particular dish is no exception. I first stumbled upon this brilliant idea in the food section of the Indy Star newspaper during the bustling holiday season. It was credited to Chef Tony Hanslits, a renowned culinary talent who once helmed a beloved Italian restaurant in a charming village just south of my neighborhood. Knowing Chef Hanslits’ reputation for creating exceptional Italian-inspired dishes, I had an immediate feeling that this recipe would be a guaranteed hit.

True to my instincts, when I prepared these prosciutto and pork pinwheels for my family during a holiday break, they were an instant sensation. The aroma filling the kitchen was intoxicating, and once served, the plates were practically licked clean! The guys at the table devoured this entree with an enthusiasm that confirmed its status as a new family favorite. Its ability to impress without demanding hours in the kitchen makes it a truly valuable addition to any cook’s collection.

Why Pork Tenderloin is the Perfect Canvas for Flavor

Pork tenderloin is truly a chef’s dream ingredient, and it’s the star of our Prosciutto and Pork Pinwheels for many excellent reasons. It’s an incredibly lean cut of meat, which means it cooks relatively quickly and remains wonderfully tender when prepared correctly. Its mild flavor also makes it exceptionally versatile, readily absorbing and complementing the flavors of marinades, rubs, and fillings, like our delicious prosciutto and Parmesan mixture.

Unlike some fattier cuts of pork that require long, slow cooking, tenderloin shines with quick roasting or pan-searing. This makes it perfect for when you want an impressive meal without the extensive time commitment. The uniform shape of the tenderloin also lends itself beautifully to butterflying and rolling, creating those visually appealing pinwheels that are guaranteed to turn heads at your dinner table. Its consistent texture ensures every bite is as succulent as the last, making it a reliable choice for both everyday cooking and special occasions.

Mastering the Art of Butterflying a Pork Tenderloin

While your local butcher would be happy to butterfly your pork tenderloin for you, it’s a simple technique to master at home with just a sharp knife and a sturdy cutting board. Butterflying essentially means cutting the tenderloin lengthwise through the center, but not all the way through, allowing it to open up flat like a book. This process creates a larger, thinner surface area, ideal for spreading our delectable filling evenly.

To begin, place one pork tenderloin on your cutting board. Holding your sharp knife parallel to the board, make a steady, lengthwise cut right through the center of the pork. It’s crucial not to cut completely through to the other side; you want to leave about a quarter-inch of meat intact along one edge to act as a hinge. Once butterflied, gently open the tenderloin. From there, you’ll want to place it between two sheets of plastic wrap and use a meat mallet to pound the meat to an even thickness, typically between 1/4 to 1/2 inch. This ensures even cooking and helps tenderize the meat further. Don’t worry if it’s not perfectly uniform; a little rustic charm is part of home cooking!

The Irresistible Filling: Prosciutto, Parmesan, and Aromatic Herbs

The heart of these pinwheels lies in their incredibly flavorful filling and coating. Each component plays a vital role in creating the rich, harmonious taste that defines this dish.

The Magic of Prosciutto

Prosciutto, the Italian dry-cured ham, is much more than just a slice of meat; it’s a flavor powerhouse. Its delicate, thinly sliced nature, combined with its characteristic saltiness and subtly sweet, savory notes, makes it an ideal complement to the mild flavor of pork. As the pinwheels roast, the prosciutto crisps up slightly, adding a delightful textural contrast and an intense burst of umami that permeates every layer of the rolled tenderloin. It’s this luxurious ingredient that truly elevates the dish from simple pork to a gourmet experience.

The Richness of Parmesan

Complementing the prosciutto is freshly grated Parmesan cheese. This hard, granular Italian cheese brings a wonderful nutty, sharp, and savory depth to the filling. As it melts during roasting, it creates a creamy, binding layer that holds the prosciutto in place and infuses the pork with its distinctive aroma and taste. Using freshly grated Parmesan is key here, as pre-grated varieties often contain anti-caking agents that can affect both flavor and melt consistency. The combination of salty prosciutto and robust Parmesan is a classic pairing that never disappoints.

The Fragrance of Fresh Herbs and Garlic

The exterior of our pork pinwheels is coated with a vibrant mixture of fresh herbs and minced garlic. For this recipe, sage and rosemary are the stars. Fresh sage offers a warm, earthy, slightly peppery flavor that pairs exceptionally well with pork, while fresh rosemary contributes a pungent, piney aroma and taste. Minced garlic, of course, adds its pungent, savory punch, enhancing the overall flavor profile. The generous pinch of salt and fresh black pepper further season the coating, creating a fragrant crust that caramelizes beautifully during roasting, locking in moisture and adding another layer of irresistible flavor.

Crafting and Roasting Your Flavorful Pinwheels

Once your pork tenderloins are butterflied and pounded, and your filling is ready, it’s time for the fun part: assembling and cooking your pinwheels. Begin by laying the prosciutto slices evenly over the prepared pork tenderloin, ensuring good coverage. Then, generously sprinkle the grated Parmesan cheese over the prosciutto, leaving a small border (about 1/4-inch) around the edges. This small gap helps prevent the cheese from oozing out excessively during rolling.

Carefully roll up each tenderloin tightly, starting from one of the longer edges. Aim for a snug roll to keep the filling secure and achieve those beautiful pinwheel spirals when sliced. To maintain their shape during cooking, secure the rolled tenderloins with butcher’s twine, tying it every inch or so. Next, brush the exterior of the rolls with a generous amount of extra virgin olive oil before liberally rubbing them with your fragrant herb and garlic coating. This oil helps the herbs adhere and contributes to a beautiful golden-brown crust.

Preheat your oven to 400°F (200°C). Before roasting, a quick sear in a hot skillet with a tablespoon or so of olive oil is highly recommended. Brown the tenderloins on all sides for a few minutes until they develop a rich, golden crust. This crucial step, known as the Maillard reaction, deepens the flavor and adds an appealing texture. Transfer the browned tenderloins to a roasting pan and cook in the preheated oven for about 15-20 minutes, or until the internal temperature reaches 145-150°F (63-65°C). Remember, pork tenderloin is best when slightly pink in the center. Once cooked, remove from the oven, cover loosely with foil, and let rest for 5-10 minutes. Resting is vital as it allows the juices to redistribute throughout the meat, resulting in a more tender and succulent final product before slicing and serving.

Serving Suggestions and Perfect Pairings

The beauty of Prosciutto and Pork Pinwheels is their versatility in pairing with various side dishes. For an elegant dinner party, consider serving them alongside a creamy risotto, such as a mushroom or asparagus risotto, which will beautifully complement the savory notes of the pork and prosciutto. Roasted root vegetables like carrots, parsnips, and potatoes tossed with a touch of rosemary and olive oil also make an excellent accompaniment, adding earthy sweetness and vibrant color.

For a lighter meal, a fresh green salad with a bright vinaigrette provides a refreshing contrast to the richness of the pork. Mashed potatoes or polenta also offer a comforting base to soak up any delicious pan juices. A glass of medium-bodied red wine, such as a Pinot Noir or a Sangiovese, would be the perfect beverage pairing to complete this sophisticated dining experience.

Tips for Success and Creative Variations

To ensure your Prosciutto and Pork Pinwheels turn out perfectly every time, here are a few tips:

• Fresh Herbs are Key: While dried herbs can be used in a pinch, fresh sage and rosemary truly make a difference in the aroma and flavor of the coating.
• Don’t Overcook: Pork tenderloin can dry out if overcooked. Use a meat thermometer to ensure it reaches the ideal internal temperature of 145-150°F (63-65°C). The resting period will allow the temperature to rise a few more degrees.
• Secure Tightly: Tying the rolled tenderloins with butcher’s twine is essential for maintaining their pinwheel shape during cooking.
• Make Ahead: You can butterfly, fill, and roll the tenderloins, then tie them and coat them with the herb mixture, up to a day in advance. Store them covered in the refrigerator until ready to brown and roast. This makes entertaining a breeze!

Feeling adventurous? Here are some variations to try:

• Cheese Alternatives: Experiment with other cheeses like provolone, mozzarella, or even a smoked gouda for a different flavor profile.
• Spice it Up: Add a pinch of red pepper flakes to the herb mixture for a subtle kick.
• Different Herbs: If sage and rosemary aren’t your favorites, consider thyme, oregano, or a blend of Italian herbs.
• Add Spinach: Briefly sautéed spinach, squeezed dry, can be added as an additional layer to the filling for extra greens and flavor.

Whether you’re hosting a dinner party or simply seeking to impress your loved ones with a meal that feels special, these Prosciutto and Pork Pinwheels are an exceptional choice. Their elegant presentation and rich, savory flavors make every bite a delight. Prepare to receive rave reviews!

P.S. For more delicious pork ideas, be sure to try our Maple Grilled Pork Tenderloins!

Prosciutto and Pork Pinwheels Recipe Card

The Recipe:

Prosciutto and Pork Pinwheels

Prep Time
30 minutes

Cook Time
20 minutes

Total Time
50 minutes

Yield
6 servings

Herb and garlic covered pork tenderloins with a prosciutto filling

Ingredients

• 2 tablespoons fresh, minced sage
• 2 tablespoons fresh, minced rosemary
• 2 large garlic cloves, minced
• A large pinch of salt
• A few grates of fresh black pepper
• 2 pork tenderloins, butterflied
• 8 slices prosciutto
• 2 cups grated Parmesan cheese
• Extra virgin olive oil

Instructions

1. Mix together the sage, rosemary, and garlic. Season with salt and pepper. Set Aside.
2. Preheat oven to 400º.
3. Place tenderloins between two layers of plastic and pound each to between 1/4-1/2-inch thickness.
4. Put 4 slices of prosciutto over each tenderloin, then sprinkle one cup of Parmesan over each, leaving about 1/4-inch edge without cheese.
5. Roll up the tenderloins and secure with butcher’s twine (found at many supermarkets).
6. Brush the exterior of the tenderloins with olive oil then rub with the herb and garlic coating.
7. Pour a tablespoon or so of olive oil into a skillet and brown tenderloins, adding more oil as needed.
8. Place tenderloins in a roasting pan and cook for about 15-20 minutes or till they reach 145-150º interior temperature. Remove from oven, cover loosely with foil and let rest 5-10 minutes before slicing and serving.

Notes

Recipe adapted from Chef Tony Hanslits, Indianapolis

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 284Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 76mgSodium: 1659mgCarbohydrates: 6gFiber: 1gSugar: 0gProtein: 28g

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