Serrano Wrapped Pork Tenderloin


2 tbsp olive oil, divided

1 pork tenderloin (1 lb)

1 clove garlic, minced

2 tsp grainy mustard

2 tsp chopped fresh thyme

1 1/2 tsp red wine vinegar

Pinch hot pepper flakes

1 pkg (3 oz) Campofrio Jamón Serrano


Wilted Spinach:

2 tbsp olive oil

1 clove garlic, minced

10 cups baby spinach

1/4 tsp each salt and pepper


Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 40 minutes


Preheat oven to 375°F. Heat 1 tbsp oil in large skillet set over medium-high heat; sear tenderloin, turning occasionally, for about 3 minutes or until evenly browned. Remove from heat and transfer to foil-lined baking sheet.


Stir together remaining olive oil, garlic, mustard, thyme, vinegar and hot pepper flakes. Spread evenly over pork tenderloin. Wrap Serrano around pork tenderloin.


Roast for about 20 minutes or until thermometer inserted in center registers 160°F. Let stand for 5 minutes before slicing.