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Prosciutto and Pork Pinwheels

Name: Prosciutto and Pork Pinwheels
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons fresh, minced sage; 2 tablespoons fresh, minced rosemary; 2 large garlic cloves, minced; A large pinch of salt; A few grates of fresh black pepper; 2 pork tenderloins, butterflied; 8 slices prosciutto; 2 cups grated Parmesan cheese; Extra virgin olive oil

posted by Liz Berg on April 7, 2016 (updated 4/25/26)

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Sliced into medallions, these tasty and elegant Prosciutto and Pork Pinwheels disappeared quickly when served to my family!

The Butterflied Pork Tenderloin was filled with prosciutto and Parmesan, rolled, then coated with herbs and garlic before roasting. They’re perfect when having company for dinner!

Prosciutto and Pork Pinwheels on a white tray garnished with herbs

Table of Contents hide

1 Why You Must Make

2 Butterflying Pork Tenderloin

3 Recipe Tips

4 You May Also Like:

5 Prosciutto and Pork Pinwheels

Why You Must Make

I spied this recipe in the Indy Star food section over the holidays. It was from Chef Tony Hanslits, who used to have an Italian restaurant in the trendy village just south of my neighborhood. I had a feeling it would be a hit.

Over the holiday break, I served these prosciutto and pork pinwheels to my family. The guys practically inhaled this entree; it was a huge success.
The process of butterflying, filling, and rolling the pork was new to me, but not difficult.
Plus, these extra steps turned simple pork tenderloins into a gourmet, company-worthy entree.

Butterflying Pork Tenderloin

You can always ask your butcher to butterfly your pork tenderloin, but it’s simple to do at home. All you need is a sharp knife and a cutting board. Place one tenderloin on the cutting board, and holding the knife parallel to the board, make a lengthwise cut through the center of the pork, without cutting all the way through, so you can open it like a book.

Remember, you can always slice it open a little more, but you don’t want to cut all the way through. From there, you pound the meat to an even thickness before filling and rolling. Next, layer on the prosciutto and Parmesan before rolling the tenderloins up into fabulous parcels to be coated with herbs and garlic. I know your family will love it as much as mine did! The slices of pork make a stunning presentation worthy of special occasions, too, so make it again for company!

Prosciutto and Pork Pinwheels | Herb and garlic coated pork rolled around prosciutto and Parmesan for and elegant entree

Recipe Tips

Pork used to be a fatty cut of meat. Since it is now quite lean, you want to be careful not to overcook it, or the meat will be dry.
PRO-Tip: Most experts recommend cooking to at least 137° to kill any trichanosis, though this parasite is very rare. The goal for your final internal temperature is 150°, which means removing it from the heat at 140° and allowing the temperature to rise another 10° as you let it rest, covered with foil at room temperature.
The resting time allows the juices to redistribute throughout the meat.
PRO-Tip: For the best results, use an accurate Meat Thermometer (affiliate link) and insert it into the middle of the tenderloin.