Prosciutto-Wrapped Pork Tenderloin with Crispy Sage

 Ingredients:

  • 2 pork tenderloins (about 1 pound each)
  • Salt and black pepper, to taste
  • 8-10 slices of prosciutto
  • 2 tablespoons olive oil
  • 20-24 fresh sage leaves
  • 2 tablespoons butter
  • 1/2 cup dry white wine (or chicken broth)
  • 1/4 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional, for sweetness)
  • Cooking twine (for tying the tenderloins)
  • Fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Preheat and Prep:

    • Preheat your oven to 375°F (190°C).

  2. Season and Wrap the Pork:

    • Season the pork tenderloins with salt and black pepper.
    • Lay out the prosciutto slices on a clean surface, slightly overlapping them.
    • Place a pork tenderloin at one end of the prosciutto slices and roll it up, completely covering the pork. Repeat with the second tenderloin.

  3. Tie the Tenderloins:

    • Using cooking twine, tie the wrapped pork tenderloins at regular intervals. This helps keep the prosciutto in place during cooking.

  4. Sear the Pork:

    • In a large ovenproof skillet, heat the olive oil over medium-high heat.
    • Add the pork tenderloins and sear them on all sides until the prosciutto is crisp and golden brown, about 2-3 minutes per side.

  5. Add Sage and Transfer to Oven:

    • Remove the pork from the skillet and set it aside.
    • In the same skillet, add the butter. Once melted, add the fresh sage leaves and fry them for about 1-2 minutes until they are crispy.
    • Return the pork tenderloins to the skillet, placing them on top of the crispy sage leaves.

  6. Roast in the Oven:

    • Transfer the skillet to the preheated oven and roast for about 15-20 minutes or until the pork reaches an internal temperature of 145°F (63°C).

  7. Make the Sauce:

    • Remove the skillet from the oven and transfer the pork to a cutting board. Let it rest for a few minutes while you make the sauce.
    • Place the skillet back on the stovetop over medium heat. Add the white wine (or chicken broth) and bring it to a simmer, scraping up any browned bits from the bottom.
    • Stir in the heavy cream, Dijon mustard, and honey (if using). Simmer for a few minutes until the sauce thickens slightly. Season with salt and pepper to taste.

  8. Slice and Serve:

    • Remove the twine from the pork tenderloins and slice them into medallions.
    • Serve the prosciutto-wrapped pork tenderloin with the crispy sage sauce drizzled over the top.
    • Garnish with chopped fresh parsley if desired.

Enjoy your Prosciutto-Wrapped Pork Tenderloin with Crispy Sage, a restaurant-quality dish that's sure to impress your guests with its elegant presentation and delicious flavors.

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