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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
4 pork tenderloins, about 1/2 lb each
64 fresh sage leaves, stems removed (from 2 or 3 bunches)
About 24 (or ½ pound) thin slices prosciutto
2 tbsp olive oil
2 tbsp unsalted butter
2 shallots, minced
1 cup oloroso sherry
Preheat the oven to 375. Rinse the tenderloins and pat dry. Place the tenderloins on a work surface. Working with 1 tenderloin at a time, arrange about 16 sage leaves on the diagonal along its length, spacing them evenly for a uniform striped-barber's-pole look. Beginning at one end of the tenderloin, wrap 3 prosciutto slices completely around the tenderloin in a spiral pattern, covering the sage leaves and pressing them in place with your hands. Repeat with the remaining 3 pork tenderloins and the remaining sage leaves and prosciutto. The tenderloins can be prepared up to this point several hours in advance. Tightly wrap each one separately and store in the refrigerator.
In a large nonstick skillet, heat the olive oil over medium heat. When the oil is hot, add the butter. When the butter foams, place the tenderloins, not touching, in the pan. (If your pan is not large enough to brown the tenderloins without crowding them, brown them in 2 batches.) Cook the tenderloins, turning often with tongs, for 6 to 7 minutes, or until nicely browned on all sides and the prosciutto is adhering to the meat. Transfer the browned tenderloins to a rimmed baking sheet, reserving the skillet.
Place the baking sheet in the oven and roast for about 10 minutes, or until an instant-read thermometer inserted into the thickest part of a tenderloin registers 140 to 145 degrees. Transfer the tenderloins to a cutting board, tent loosely with aluminum foil, and let rest for about 10 minutes.
While the pork is in the oven, place the skillet used to brown the pork over medium-high heat. Add the shallots and cook, stirring, for 4 to 5 minutes, or until soft and beginning to brown. Add the sherry and reduce for 4 to 5 minutes, or until syrupy. Remove from the heat and keep warm.
Slice the tenderloins into 1-inch-thick slices. Arrange the slices on a warmed platter, pour the pan sauce over them, and serve immediately. Serves 8
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PROSCIUTTO & SAGE CRUSTED PORK TENDERLOIN
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
4 pork tenderloins, about 1/2 lb each
64 fresh sage leaves, stems removed (from 2 or 3 bunches)
About 24 (or ½ pound) thin slices prosciutto
2 tbsp olive oil
2 tbsp unsalted butter
2 shallots, minced
1 cup oloroso sherry
Preheat the oven to 375. Rinse the tenderloins and pat dry. Place the tenderloins on a work surface. Working with 1 tenderloin at a time, arrange about 16 sage leaves on the diagonal along its length, spacing them evenly for a uniform striped-barber's-pole look. Beginning at one end of the tenderloin, wrap 3 prosciutto slices completely around the tenderloin in a spiral pattern, covering the sage leaves and pressing them in place with your hands. Repeat with the remaining 3 pork tenderloins and the remaining sage leaves and prosciutto. The tenderloins can be prepared up to this point several hours in advance. Tightly wrap each one separately and store in the refrigerator.
In a large nonstick skillet, heat the olive oil over medium heat. When the oil is hot, add the butter. When the butter foams, place the tenderloins, not touching, in the pan. (If your pan is not large enough to brown the tenderloins without crowding them, brown them in 2 batches.) Cook the tenderloins, turning often with tongs, for 6 to 7 minutes, or until nicely browned on all sides and the prosciutto is adhering to the meat. Transfer the browned tenderloins to a rimmed baking sheet, reserving the skillet.
Place the baking sheet in the oven and roast for about 10 minutes, or until an instant-read thermometer inserted into the thickest part of a tenderloin registers 140 to 145 degrees. Transfer the tenderloins to a cutting board, tent loosely with aluminum foil, and let rest for about 10 minutes.
While the pork is in the oven, place the skillet used to brown the pork over medium-high heat. Add the shallots and cook, stirring, for 4 to 5 minutes, or until soft and beginning to brown. Add the sherry and reduce for 4 to 5 minutes, or until syrupy. Remove from the heat and keep warm.
Slice the tenderloins into 1-inch-thick slices. Arrange the slices on a warmed platter, pour the pan sauce over them, and serve immediately. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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