This pork dish, made with only six ingredients, is incredibly easy to prepare. The salty-sweet combo of the fig preserves and the prosciutto is really lovely. No searing or strings to tie the tenderloin are needed; simply wrap it and cook! If your air fryer basket is on the small side, cutting the tenderloin in half works best.–Gina Homolka
Prosciutto-Wrapped Pork Tenderloin FAQs
In Italian, prosciutto means “ham”. It’s made from meat cut from the hind legs of pigs and is aged and dry-cured. After curing, it’s sliced very thin and can be eaten raw. It’s most often used in salads, sandwiches, pasta dishes, and it’s a favorite on charcuterie trays.
That depends on how the meat will be used. In this application, it’s used as a wrap, and meant to crisp up and add flavor and saltiness to the pork loin. For this recipe, we’d recommend substituting bacon or pancetta. If you’re wanting to steer clear of pork, there are beef and duck variations of prosciutto available.
The “grains” in whole grain mustard are really just mustard seeds. If gluten is a concern, be sure to read the ingredient list very carefully, because although mustard seeds don’t contain gluten, the vinegar used may, particularly if it is malt vinegar.
Air Fryer Prosciutto-Wrapped Pork Tenderloin
Ingredients
- One (1 pound) pork tenderloin, trimmed of silver skin
- Freshly ground black pepper
- 5 to 6 thin strips (3 ounces) prosciutto
- 2 tablespoons fig preserves
- 4 teaspoons store-bought or homemade whole grain mustard
- 2 teaspoons white wine vinegar
Instructions
- Season the tenderloin with black pepper to taste. Wrap the prosciutto around the tenderloin so each strip is touching and just slightly overlapping.
- If necessary, cut the tenderloin in half to fit into the air fryer basket. Place the tenderloin in the air fryer basket and cook at 400°F (205°C) for 10 minutes.
- Flip the tenderloin and continue to cook until an instant-read thermometer inserted into the center reads 145°F (63°C), 6 to 10 minutes more (this will depend on the thickness of the tenderloin, so start checking after 5 minutes). Transfer the tenderloin to a plate and let rest about 5 minutes.
- Meanwhile, in a small bowl, whisk together the fig preserves, mustard, and vinegar.
- Carve the pork into 8 slices, drizzle with the fig sauce, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
My, oh my… such a great return on so little work. This pork tenderloin was splendid! Tester’s Choice with high marks.
This has been quite a hectic week and we were looking to kill the proverbial “2 birds with one stone” – get a quick, easy dinner on the table AND make the required test recipe. Scanning the list, the air fryer prosciutto-wrapped pork tenderloin fit the bill. But, to be honest, I wasn’t expecting much in the way of taste here: Season with pepper, wrap with prosciutto and cook for about 15 minutes?? I mean, I’m used to treating my pork with a marinade, or seasoning it overnight with a garlic, rosemary, salt, fennel and olive oil rub – working it well into the meat, or slow-cooking it for 10 hours in prep for my home-made pulled pork barbecue sauce.
I don’t use my air-fryer feature in my Breville Smart oven very often as I find many recipes are not as tasty, however this easy recipe is one that’s an exception!
This air fryer prosciutto-wrapped pork tenderloin is not only outrageously delicious but incredibly easy to put together. The pork was juicy, the prosciutto was crispy and the fig mustard sauce was the perfect accompaniment. From start to finish it was ready in 30 minutes and with little effort to put it together it makes for the perfect weeknight dish. I served this alongside mashed yams and a crisp green salad. This recipe is definitely a keeper for me as it was so nice to finally have a pork tenderloin turn out to be so delicious and moist.
This was absolutely fantastic. It’s easy to make and hits a whole range of flavor notes. The sauce is sweet and tart, which goes beautifully with the salty prosciutto wrap.
This recipe couldn’t be easier and delivers a juicy pork tenderloin that has a wonderful salty-sweet combo just as the headnote says. The recipe is simple and straightforward; the key is to check the pork during the cooking to be sure you don’t overcook it. But the recipe says that too. The prosciutto gets nice and crispy, adding a wonderful texture to the saltiness. There’s really not a lot to say. Just go make it!
It is fun finding more uses for my air fryer. This one delivered a tasty main course, but the jury is still out as to whether or not I would make this dish again. I appreciated that in not much time at all, a prosciutto-wrapped pork tenderloin was ready for its side dishes, and made it onto our table.
The reviews are so great I am tempted to buy an air fryer just for this recipe! There must be a way to make this with similar results probably more effort and time. Would someone please suggest an optional cooking method. Thank you.
Den, we didn’t test it using a different method. You could try cooking it in the oven, but the air fryer does seem to be the perfect tool for this recipe. If any of our readers try making it, we’d love to hear what worked for you.