Prosciutto-Wrapped Pork Tenderloin with Crispy Sage

When you’re craving a dish that’s both elegant and easy to prepare, Prosciutto-Wrapped Pork Tenderloin with Crispy Sage is the perfect choice. The tender, juicy pork combined with the salty prosciutto and fragrant crispy sage is an irresistible combination. Whether you’re hosting a dinner party or enjoying a cozy night in, this dish brings a touch of sophistication with minimal effort.

Why You’ll Love This Recipe?

This dish is a showstopper, but don’t let that intimidate you—it’s actually quite simple to prepare. With just a few ingredients, you can create a beautiful, flavorful meal that looks and tastes like you spent hours in the kitchen. The crispy sage adds an aromatic crunch, while the prosciutto infuses the pork with savory goodness, making every bite pure bliss. Plus, it only takes around 30 minutes to cook, so it’s perfect for a busy evening when you want something impressive without the long wait.

Ingredient Notes

• Pork Tenderloin – Pork tenderloin is lean, tender, and cooks quickly, making it ideal for this dish. You could also use a pork loin roast if you prefer, but keep in mind that it will require longer cooking time.
• Prosciutto – This Italian dry-cured ham is the perfect partner for pork. It adds a salty, savory layer that contrasts beautifully with the sweetness of the pork. Make sure to use thinly sliced prosciutto for even wrapping and crispiness.
• Sage – Fresh sage leaves are key to this recipe. Their earthy, slightly peppery flavor shines when fried until crispy. If you can’t find fresh sage, you can try substituting with dried, but fresh really makes a difference.
• Olive Oil and Butter – The combination of olive oil and butter ensures that the pork gets a gorgeous, golden-brown sear, while keeping it moist and flavorful.
• Garlic – Garlic adds an extra layer of richness and depth to the dish. Fresh garlic is best, but pre-minced will work in a pinch.

Substitutions:

• Herb Variation: If you’re not a fan of sage, thyme or rosemary would work wonderfully as alternatives.
• Pork Alternative: If you’re looking for a different protein, chicken breast or a beef tenderloin would work in a similar way, though the cooking times will vary slightly.
• Vegetarian Option: For a vegetarian take, try wrapping a hearty vegetable like a large portobello mushroom in prosciutto for a meaty texture and savory taste.

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Pork

Preheat your oven to 400°F (200°C). Trim any silver skin from the pork tenderloin (the thin, silvery membrane on the surface) for a more tender result. Season the pork generously with salt and pepper on all sides.

2. Wrap the Pork with Prosciutto

Lay out your prosciutto slices on a cutting board, slightly overlapping each slice. Place the pork tenderloin in the center and carefully wrap it with the prosciutto, making sure the entire tenderloin is covered. Use toothpicks to secure the prosciutto in place if needed.

3. Sear the Pork

In a large oven-safe skillet, heat the olive oil and butter over medium-high heat. Once the butter is melted and bubbling, add the prosciutto-wrapped pork to the pan. Sear the pork on all sides until the prosciutto turns golden and crispy, about 3-4 minutes per side.

4. Roast the Pork

Transfer the skillet to the preheated oven and roast the pork for 20-25 minutes or until the internal temperature reaches 145°F (63°C) for medium doneness. If you like your pork more well-done, roast it a little longer, checking the internal temperature as you go.

5. Fry the Sage

While the pork is roasting, heat a small amount of olive oil in a pan over medium heat. Add the fresh sage leaves and cook them for 1-2 minutes, or until they become crispy and fragrant. Be careful not to burn them; you want them to be crispy but not charred.

6. Rest the Pork and Serve

Once the pork is done, remove it from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute, keeping the meat juicy. Slice the pork into medallions and arrange on a serving plate. Top with the crispy sage leaves for a beautiful finish.

Expert Tips for the Best Results

• Don’t Skip the Resting Time: Resting the pork after cooking is essential for keeping it juicy. Cutting into it too soon can cause all the delicious juices to run out.
• Crisp the Prosciutto Well: Searing the prosciutto is key to adding that delightful crunch. Make sure the pan is hot enough to crisp up the prosciutto before it goes into the oven.
• Use a Meat Thermometer: This will help you cook the pork perfectly every time. For the best texture, aim for an internal temperature of 145°F (63°C) for a slightly pink center, which is tender and juicy.

Serving Suggestions

This dish pairs beautifully with mashed potatoes, roasted vegetables, or a fresh green salad with a light vinaigrette. For an extra burst of flavor, serve it with a drizzle of balsamic reduction or a squeeze of lemon. You could also serve this with a side of wild rice or polenta for a heartier meal.

Storage and Reheating Tips

• Fridge: Store leftover prosciutto-wrapped pork tenderloin in an airtight container for up to 3 days.
• Freezer: For longer storage, wrap the cooked pork in plastic wrap and then aluminum foil before freezing. It will last for up to 3 months.
• Reheating: To reheat, gently warm the pork in a skillet over medium-low heat with a splash of broth to keep it moist. You can also reheat it in the oven at 300°F (150°C) for about 10-15 minutes, until warmed through.

Frequently Asked Questions

Can I make this recipe ahead of time? Yes, you can prep the pork by wrapping it in prosciutto and storing it in the fridge for up to 24 hours before cooking. Just sear and roast it when you’re ready to eat.

What other herbs can I use besides sage? Thyme, rosemary, and oregano all work wonderfully with pork. You can also combine herbs for more complexity, like rosemary and thyme, or sage and thyme.

How can I tell when the pork is done? Using a meat thermometer is the most reliable way to check doneness. For medium, the pork should reach 145°F (63°C). The pork will continue to cook slightly after you take it out of the oven, so aim for just under that temperature for the juiciest result.

Conclusion

Prosciutto-Wrapped Pork Tenderloin with Crispy Sage is the kind of dish that feels both indulgent and effortless. It’s simple enough for a weeknight dinner yet impressive enough for a special occasion. I hope you give it a try and enjoy the delicious balance of flavors. If you try a variation or have your own tips, I’d love to hear about it in the comments! Happy cooking!

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