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Prosciutto Wrapped Pork Tenderloin


  • 1
    1 (1-1 ½ pound) Pork Tenderloin
  • 2
    1 ½ tablespoons fennel seeds, roughly chopped
  • 3
    3-4 garlic cloves, minced
  • 4
    2 tablespoons fresh finely chopped rosemary, about 4-5 sprigs
  • 5
    1 tablespoon olive oil
  • 6
    1 tablespoon stoned ground mustard
  • 7
    ¼ teaspoon salt
  • 8
    ½ teaspoon black pepper
  • 9
    8-10 slices of prosciutto, about 6 oz
  • 10
    cooking twine, cut into 4-5 six inch pieces

An excellent way to enjoy a pork tenderloin that both looks and tastes delicious!


  1. Prepare grill for indirect heat. Preheat to 350-400 degrees 

  2. Pat the pork tenderloin dry with paper towel and trim any excess fat & silver skin.

  3. Combine fennel seeds, garlic, rosemary, olive oil, mustard, salt, and pepper. Rub mixture on the tenderloin. (If you have time, allow to marinade overnight)

  4. Next wrap in prosciutto and carefully secure close with butcher twine and lightly rub with olive oil.

  5. Oil grill grates and sear pork tenderloin on all sides to crisp the prosciutto, turning about every 4-5minutes. Transfer to indirect heat side once prosciutto is browned and crispy. 

  6. Cook until the internal temperature reaches 140-145 degrees, about 25 minutes. Allow to rest for 10 minutes before carving

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