Entrees

Prosciutto Crusted Pork Tenderloin

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Ingredients:

  • vegetable oil
  • 2 pork tenderloins, about 1 lb. each
  • 6 thin prosciutto slices
  • 12 to 14 fresh sage leaves
  • 1 cup red wine
  • 2 cups pork or chicken stock, home made is great or low sodium broth
  • kosher salt and fresh ground pepper
  • 1 teaspoon unsalted butter kneeded with a teaspoon of flour kept cool, this is called a beurre manie

Instructions:

  1. Place two large 12 by 12 inch pieces of plastic wrap on a counter top. Lay the prosciutto slices on the plastic wrap long ways next to each other so they overlap by a 1/4 inch. Place 3 to 4 sage leaves in a line on the prosciutto. Place a tenderloin onto the prosciutto so it is aligned with the edge closest to you. Repeat the process with the other tenderloin. Season both tenderloins with pepper. The prosciutto is salty so you may not need any salt.
  2. Using the plastic wrap as your handle roll the tenderloin so it wraps in the prosciutto being careful not to wrap the plastic wrap into it. Once it is wrapped then wrap it snugly in the plastic wrap and put it in the fridge for 15 minute. The rest helps the prosciutto bond with the loin so it holds together better when you go to saute it.
  3. After the rest gently remove the pork from the plastic wrap. Heat a large saute pan, non-stick is not a bad choice here, over medium high heat and add enough oil to coat the pan. Toss a couple of sage leaves into the hot oil. Then sear the pork until the prosciutto is browned on all sides. this will leave the interior raw and in need of roasting. Remove them from the pan to a casserole or sheet tray. Toss the remainder of the sage leaves around the pork. Wash and clean the saute pan.
  4. Cook your sides, make your sauce, go to a movie or what ever but when you are ready to finish the pork preheat the oven to 400 degrees.
  5. To make the red wine jus heat the saute pan over high heat. Add the red wine and let it reduce to a tablespoon or two. Add the stock and let it boil and reduce to half a cup. Taste it and season it as needed. Take the jus off the heat and whisk in the beurre manie put the jus back on the heat and bring the sauce to a soft boil while whisking and let it thicken. Remove it from the heat but keep the sauce warm.
  6. If you had the tenders in the fridge pull them out about 40 minutes before you need to start baking them. Bake them for 20 minutes. Remove them from the oven and let them rest for a few minutes. While they are resting warm your plates in the oven. Not to hot. Reheat the jus and spoon some onto the warmed plates. Slice the tenders into 1/4 inch slices and fan them out on top of the jus. Serve immediately.

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