Skip to main content

Rosemary Garlic Pork Tenderloin With Capers and Prosciutto Recipe

Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.


Pork Tenderloin: A Springtime Favorite

Certain dishes just feel like springtime—and with all of these fresh herbs and flavors, this pork tenderloin is one of them. It is composed of wonderfully soft and delectable meat bathed in rosemary, garlic, prosciutto, capers, white wine, spices, and zesty lemon.

The pork becomes tender, and the cooking process really allows the flavor to pervade the entire cut of meat. The pan juices cook down into a gorgeous sauce. What's more, the recipe is remarkably easy and simple to prepare. If you have a rosemary bush outside (like I am fortunate enough to possess), then all of the ingredients in it, save for perhaps the prosciutto, are really quite cheap. It's an elegant, sophisticated, and above all else, tasty meal.

I adapted this recipe from Food and Wine Annual Cookbook 2010: An Entire Year of Recipes, which has so far proved to be a truly splendid cookbook.


  • 2 pounds pork tenderloin, normally to be split into two sections
  • 2 1/2 ounces capers
  • 1 onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 2 tablespoons butter
  • 5 sprigs rosemary, needles plucked and chopped
  • 3 ounces prosciutto
  • 1 1/2 cups white wine
  • 1 lemon, zested
  • salt and pepper, to taste
  • 1/2 teaspoon red pepper
  • olive oil, for frying


  1. Chop the rosemary and the garlic cloves and rub the pork tenderloin liberally with it and salt and pepper. Allow the flavors to soak in for a bit (preferably, this step might be done 1 hour ahead).
  2. Bring olive oil to a shimmering temperature over high heat, and then add in the pork tenderloin, rosemary, and garlic, swishing it back and forth in the pan. After it has started to firm up and brown, add in the onion, along with the butter, and once the onion has started to turn translucent, add in the chopped prosciutto and the capers. Sautee 3-4 minutes.
  3. Add in the lemon zest, and then deglaze everything with the white wine. Allow to boil for a few minutes to reduce the sauce, then reduce the heat to a simmer. Simmer for 20 minutes, covered, turning the meat occasionally in the sauce and accouterments.
  4. Add in some red pepper at the end for a fresh kick, and season with salt and pepper as desired. Serve over pasta, couscous, or rice.