Sous Vide Prosciutto Wrapped Pork Tenderloin

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My FAVORITE type of meat is pork. Tenderloin-yes, prosciutto-hell yes! I took my two favorites and combined then for quite possibly my favorite dinner recipe I’ve made to date. I took a beautiful pork tenderloin, did a herby garlic Dijon mustard rub, wrapped it in prosciutto, then cooked it sous vide style for 1 1/2 hours. No sous vide? No problem! This delicious dinner recipe can be made in the oven easily. Then to top it off I made the best ever blackberry sauce that is so flavorful you won’t believe it. YUM.



1 pork tenderloin (1-1.5 lbs)

2 teaspoons chopped fresh rosemary (leaves removed from stem)

2 teaspoons chopped fresh thyme (leaves removed from stem)

4 cloves garlic

1 tablespoon Dijon mustard



1 teaspoon olive oil

4-6 slices of prosciutto

Blackberry Sauce:

Olive oil

3 large shallots, diced small

1 carrot, peeled and chopped

1 stalk celery, chopped

3 cloves garlic, minced

2 cups red wine

3 tablespoons balsamic vinegar

4 cups beef stock

3 cups blackberries

2 tablespoons blackberry jam

6 sprigs fresh thyme


Preheat either your oven or water bath as instructed (below) put the tenderloin on a sheet tray and pat dry

In a small bowl mix together the Dijon, chopped rosemary, chopped thyme, minced garlic, salt, pepper, and olive oil

Rub the tenderloin all over with the mixture and set aside

Lay out a piece of plastic wrap that is longer than the length of the tenderloin. Lay out slices of prosciutto and let them slightly overlap. Lay out enough slices of prosciutto that it is longer than the tenderloin. Watch the video for help!

Put the tenderloin into the middle of the prosciutto and roll one side of the plastic wrap over the tenderloin to wrap in with the prosciutto. Roll it over until it is full covered by the prosciutto. Remove the plastic wrap. Once again watch the video!

Now follow either one of the instructions for cooking:


Preheat your water bath with sous vide attachment to 140 degrees F. Put the prepared tenderloin into an airtight back and vacuum seal. Let the tenderloin cook for 1.5-2 hours. You can take it out anytime after 1.5 hours!

Preheat a large skillet on high and add oil. Once the tenderloin has finished in the sous vide add it to the preheated pan and cook until all sides of the prosciutto have crisped nicely


Preheat your oven to 425 degrees F

Put the prepared tenderloin onto a clean sheet tray and put into the oven. Bake  20-25 minutes or until a meat thermometer reads 145 


In a sauce pot over medium high heat with olive oil add in the shallots, carrot, and celery. Cook for about 5 minutes until the vegetables have started to slightly caramelize

Add in the minced garlic and cook until fragrant, about 30 seconds

Add in the red wine to deglaze and use a wooden spoon to scrape up any bits at the bottom

To the wine add in the balsamic vinegar, beef stock, blackberries, blackberry jam, and fresh thyme. Let it come up to a simmer and cook 30 minutes

After 30 minutes strain the liquid with a fine mesh strainer and put the liquid back into the pot. Let it simmer another 5 minutes

Once the sauce is done and the tenderloin is cooked all you need to do is slice the tenderloin and serve with the amazing sauce! Seriously the best ever.