With smaller holiday gatherings in store for most of us, rather than roasting a turkey or a ham, consider this simple and delicious recipe. It can be prepped ahead of time, cooks quickly, and is beautiful when presented. We are often asked which prosciutto we recommend for cooking. It might be more economical to use a less expensive variety, but in this recipe, as with most, there is no substitute for Parma or San Daniele. You can control the salt more easily, and it simply tastes better. Be sure to have the prosciutto cut just thicker than paper-thin—you want it to achieve a nice crackly texture on the grill without falling apart. (P.S. You can buy most items from our online store!)

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Ingredients:

1½-pound pork tenderloin
Salt and freshly ground pepper
3 to 4 sprigs fresh rosemary, finely chopped
4 ounces prosciutto di Parma
Kitchen twine

Instructions:

Light a gas grill or charcoal fire or preheat oven to 400°F.

Remove the silver skin from the tenderloin. Season liberally with salt, pepper and chopped rosemary.

On a clean work surface, lay out 4 to 5 slices of prosciutto, slightly overlapping lengthwise. The amount of prosciutto you use will depend on the size of the tenderloin.

Tuck the tail end of the tenderloin over about 2 inches to ensure even cooking. Lay the meat down on one edge of the prosciutto, 1-inch from the end. Wrap the loin with the prosciutto and tie snugly with twine.

Place on the barbecue on medium-high heat and grill, turning occasionally, until the internal temperature is 145°F. If roasting, place tenderloin on a sheet pan and cook to the same temperature, turning occasionally. Let rest for 5 minutes.

Remove the twine. Carve the pork and serve with polenta and grilled vegetables or over a cold arugula salad.

Serves 3 to 4, depending on the size of the tenderloin

To drink: Pinot Noir, Rosé, Dry Reisling