A delightful twist on a classic pork tenderloin recipe, featuring Mediterranean-inspired flavors.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking throughout the tenderloin.
Lightly grease a roasting pan with olive oil or cooking spray.
Using a non-stick spray can make cleanup easier.
Slice the pork tenderloin lengthwise down the center, being careful not to cut all the way through, and open it out flat.
Use a sharp knife for a clean cut.
Season the pork with salt and pepper to taste.
Seasoning enhances the natural flavors of the pork.
Lay the fresh basil leaves along the center of the pork.
Ensure the basil covers the entire length for even flavor.
In a bowl, mix together the sun-dried tomato paste, chopped black olives, minced garlic, and grated parmesan cheese.
Combine thoroughly to ensure an even distribution of flavors.
Spread the filling evenly over the basil leaves.
Use a spoon to evenly distribute the mixture.
Roll the tenderloin back together and wrap it with the prosciutto slices, overlapping slightly.
Wrapping tightly helps keep the filling inside during cooking.
Place the wrapped tenderloin seam-side down in the prepared roasting pan and brush with olive oil.
Brushing with olive oil helps achieve a crispy exterior.
Bake in the preheated oven for 30-40 minutes, or until the internal temperature reaches 145°F (63°C).
Using a meat thermometer ensures perfect doneness.
Let the tenderloin rest for 10 minutes before slicing and serving.
Resting allows the juices to redistribute, keeping the meat moist.
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