Prosciutto-Wrapped Tenderloin

Directions

1. Place the tenderloins on a sheet pan and pat them dry with paper towels and place them in a sealable plastic bag.

2. Combine the Coop de Thrill, Creole mustard, olive oil and rosemary in a bowl and stir to blend. Use a spatula to transfer the mustard mixture into the bag with the pork. Squeeze out any excess air, seal, and then use your hands to evenly coat the pork. Refrigerate for at least 1 hour or up to a day in advance (remove them from the fridge 30 minutes before cooking).

3. When you’re ready to cook, heat the oven to 450℉. Place a piece of parchment on a work surface and place 5 slices of prosciutto, vertically, on the parchment (they should be overlapping slightly).

4. Place a tenderloin horizontally in the middle of the prosciutto. (If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout.) Wrap the prosciutto around the tenderloin, adding another slice if needed to cover the pork.

5. Carefully use both hands to transfer the pork to a rimmed baking sheet, flip, and place the pork so that the prosciutto is seam-side down. Repeat with the second tenderloin.

6. Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium-rare and 145 degrees F for medium. Cover the tenderloins with aluminum foil and allow to rest at room temperature for 15 minutes.

7. Slice the pork in thick slices and serve on a bed of greens with a wedge of lemon.