Mini Pork Roast

1. 1

   Combine breadcrumbs with sage and 1/4 cup water in a small bowl. Place prosciutto slices on a board, slightly overlapping, to same length as pork tenderloin. Spoon breadcrumb mixture along center. Top with pork and wrap with prosciutto to enclose. Use toothpicks to secure, if necessary.

2. 2

   Heat 1 tbsp oil in a nonstick skillet on medium heat. Fry additional sage leaves for 30 seconds. Drain on paper towels and set aside. Add pork to same pan and cook for 3-4 mins, turning, until browned all over. Add potatoes and zucchini. Drizzle with remaining oil and season to taste.

3. 3

   Cover and cook for 5-7 mins, until pork is cooked to desired doneness. Remove pork and rest in a warm place for 5 mins. Meanwhile, return vegetables to heat and cook until golden and tender, tossing frequently.

4. 4

   Slice pork and arrange on plates with vegetables. Top with fried sage leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.