Pork Wrapped In Sage And Prosciutto – a delicious recipe with thin, sage, pork tenderloins, salt, black pepper, extra-virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Put oven rack in middle position and preheat oven to 425u00b0F. Slightly overlap long sides of 6 prosciutto slices on work surface with short ends nearest you and scatter 8 sage leaves crosswise on top. Pat 1 pork tenderloin dry and sprinkle all over with 1/4 teaspoon salt and 1/8 teaspoon pepper. Put meat on top of sage across middle of prosciutto (tucking end of tenderloin underneath if very thin), then wrap prosciutto around pork to enclose. Wrap second tenderloin in same manner.
2
Transfer tenderloins, seam sides down and 2 inches apart, to a small roasting pan and brush prosciutto all over with oil, then roast until thermometer inserted in center of meat registers 150u00b0F, about 25 minutes. Transfer to a platter and let stand 10 minutes before slicing.
154
kcal
Calories
11
g
Fat
14
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 thin slices prosciutto (about 1/4 lb), 16 large fresh sage leaves, 2 (1-lb) pork tenderloins, 1/2 teaspoon salt, and more.
Yes, Pork Wrapped In Sage And Prosciutto falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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