• Preheat oven to 400ºF. Pat tenderloin dry with paper towels; spread pesto all over pork tenderloin. Wrap pork with prosciutto slices to cover completely. Secure with toothpicks.
• Place on foil or parchment paper–lined baking sheet. Drizzle with olive oil and season with pepper. Roast for 25 to 30 minutes or until internal temperature reads 160ºF and prosciutto is crisp. Tent loosely with foil; let stand for about 5 minutes or until internal temperature reaches 165ºF. Serve with additional pesto if desired.

Tip: Serve with brown rice and sautéed spinach or greens.