I’m a good cook. Not to toot my own horn, but I’ve been cooking for a very long time. In fact, I’ve been cooking family meals since I was in the fifth grade. I’ve owned a restaurant. I’ve catered parties up to 150. So, I’m confident in the kitchen. All this to say, when I made this super simple recipe for my family, my husband of 18 years said, “This may be the best thing you’ve ever cooked.” At that point, I decided not to think about so many previous meals that took me hours to make. This recipe has only four ingredients, takes five minutes of prep time and then cooks for 25 minutes. That’s it.
For some background, I did make this a few times, and I found that the Kroger brand peppercorn-seasoned pork tenderloin was hands down the best for this. It made for the juiciest, most flavorful end result.
For a mid-week meal that is also fancy enough for a dinner party or holiday meal, this is your recipe.
- 2 peppercorn-seasoned Kroger-brand pork tenderloins
- 3 oz. package Hemisfares 'Speck delle Montagne' dry-cured ham (similar to prosciutto, which can easily be substituted)
- 4 slices provolone cheese
- 2 tablespoons Private Selection Italian seasoning
- Preheat oven to 425 degrees.
- Butterfly both pork tenderloins. (Tip: Prep this recipe using the same 9 x11-inch glass casserole dish that you will be using to bake the dish in. It cuts down on your cleanup!)
- Sprinkle the outside of both tenderloins with 1/2 tablespoon Italian seasoning.
- Add a layer of dry-cured ham, dividing the package between both tenderloins.
- Add 2 slices of provolone cheese on top of the dry-cured ham, on each tenderloin.
- Use the remaining Italian seasoning on this inside portion of the pork tenderloins.
- "Close" the pork tenderloins up, making the dry-cured ham and the cheese the inside filling.
- Bake at 425 degrees for 25 minutes or until done.
- Let rest for 5 minutes and then slice into half-inch sections.
I know, it’s hard to believe something this easy can be so tasty, but it is. Enjoy!
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