We affectionately call this dish 'pork wrapped pork'! Prosciutto wrapped pork tenderloin with sage is a savory secondo we serve year-round and often on the menu for our cooking classes. Serve it on a bed of grilled radicchio with cherry tomatoes and balsamic for a perfect balance of flavors!
Prosciutto Wrapped Pork TenderloinServes 4
1 tenderloin of pork
5-8 slices of prosciutto (depending on how big your tenderloin is)
handful of sage leaves
a few cherry tomatoes
clove of garlic
a few Tablespoons of white wine
salt & pepper
The Rolling:
1. Remove the "silver skin" from the pork tenderloin and season generously with salt and pepper.
2. Lay out a sheet of plastic wrap about 6 inches longer than the tenderloin. Lay prosciutto down the middle vertically, slightly overlapping the edges to fit the length of the tenderloin.
3. Lay sage leaves down the center of the prosciutto, slightly overlapping.
4. Place the pork ontop of the sage.
5. Now roll it up! Using the plastic wrap, roll the prosciutto tightly around the pork tenderloin - just like sushi. It is very important to roll tightly. If there is slack it will open as it cooks.
6. Tuck the bottom piece of plastic under the top. Turn both ends to tighten even moreso and secure.
 |
| photo from our cooking classes at La Tavola Marche |
Procedure:
Preheat oven to 205 C/ 400 F
Remove the tenderloin from the plastic.
With a little olive oil in the pan, heat until nice and hot. Sear on all sides * starting with the seam side DOWN. Note: Be gentle and careful not to break/tear the prosciutto as you sear it.
Once seared on all sides, toss in 3 or so cherry tomatoes into the pan with a clove of garlic and the white wine.
Finish cooking in the oven 18-30 minutes depending on the size of your pork tenderloin.
Remove and allow to rest at least 15 minutes before slicing.
Wine: Pairs perfectly with a bold red wine from Le Marche like Terracruda's Profundo.
:.