Description
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.
Ingredients
- 1 pork tenderloin (about 1–1.5 pounds)
- 6–8 slices thinly sliced prosciutto
- 6–8 fresh sage leaves
- 2 tablespoons olive oil (for searing)
- 2 tablespoons butter
- 3 garlic cloves (minced)
- Salt and pepper (to taste)
Instructions
-
Preheat the Oven and Prepare the Pork
Preheat oven to 400°F (200°C). Trim the silver skin from the pork tenderloin. Season generously with salt and pepper on all sides. -
Wrap the Pork with Prosciutto
Lay prosciutto slices on a cutting board, slightly overlapping. Place the pork in the center and wrap it, securing with toothpicks if necessary. -
Sear the Pork
In a large oven-safe skillet, heat olive oil and butter over medium-high heat. Once hot, sear the prosciutto-wrapped pork on all sides until golden and crispy, about 3-4 minutes per side. -
Roast the Pork
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Adjust for desired doneness. -
Fry the Sage
While the pork roasts, heat a little olive oil in a pan over medium heat. Add sage leaves and cook for 1-2 minutes, until crispy. -
Rest the Pork and Serve
Let the pork rest for 5-10 minutes. Slice into medallions, garnish with crispy sage, and serve.
Notes
- Herb Variations: Thyme or rosemary can be used instead of sage.
- Protein Substitutes: Chicken breast or beef tenderloin can be used with slight adjustments to cooking time.
- Vegetarian Option: Substitute with portobello mushrooms wrapped in prosciutto.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 330
- Sugar: 0g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 80mg