Pork Tenderloin Wrapped in Black Forest Ham

Name: Pork Tenderloin Wrapped in Black Forest Ham
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 170 g Black Forest ham slices (approx. 16-20 slices); 2 tbsp Dijon mustard; 2 tbsp Olive oil; null to taste Salt; null to taste Freshly ground black pepper

Difficulty

medium

Time

50m

Price Category

average

Calories

Medium

This recipe is a true gourmet delight, combining the tenderness of juicy pork tenderloin with the smoky, salty flavor and crispy texture of Black Forest ham. Crispy on the outside and melt-in-your-mouth tender on the inside, this dish is guaranteed to impress guests or elevate a family dinner. It's easier to prepare than you might think, yet it delivers an elegant and delicious result. A perfect choice for special occasions or a indulgent weekend meal.

ingredients

4 Servings

170 g Black Forest ham slices (approx. 16-20 slices)2 tbsp Dijon mustard2 tbsp Olive oil0 to taste Salt0 to taste Freshly ground black pepper

Steps

Prep and Season

Preheat your oven to 200°C (180°C for fan-assisted ovens). Trim any silver skin or excess fat from the pork tenderloins, then season generously with salt and pepper on all sides. Spread the Dijon mustard evenly over the tenderloins.

Wrap in Ham

Lay out a layer of Black Forest ham slices on a cutting board, overlapping them slightly. Place one pork tenderloin on top, then tightly wrap it with the ham. Repeat with the second tenderloin.

Sear and Bake

Heat 2 tablespoons of olive oil in a large, oven-safe skillet (or two smaller ones) over medium-high heat. Place the ham-wrapped tenderloins in the hot pan and sear on all sides for 2-3 minutes each, until the ham is golden brown and crispy. Transfer the skillet to the preheated oven and bake for another 15-20 minutes, or until the internal temperature of the meat reaches 63-65°C (medium-rare to medium).

Rest and Serve

Remove the meat from the oven and loosely tent it with aluminum foil. Let it rest for 5-10 minutes before slicing into thick medallions. Serve immediately, for example, with creamy mashed potatoes or steamed vegetables.

Extra Tips

► Wrapping the ham tightly is key to prevent it from falling apart during cooking and to achieve a nice, crispy crust.

► Let the meat rest for at least 5-10 minutes before slicing; this allows the juices to redistribute, making it even more succulent.

► Experiment with spices! A pinch of garlic powder or dried thyme also pairs wonderfully with pork.

Nutrition

	Per 100g	Per Serving 200g
Calories	190 kcal	380 kcal
Protein	25g	50g
Fat	9g	18g
Carbohydrate	1g	2g
Fiber	0g	0g
Sugar	0g	0g