Prosciutto Wrapped Pork Tenderloin with Crispy Sage: An Elegant & Easy Recipe
Are you looking for a dish that’s both impressive and surprisingly simple to make? Look no further than this Prosciutto Wrapped Pork Tenderloin with Crispy Sage. It’s perfect for a special occasion dinner, a weekend gathering, or even a slightly elevated weeknight meal. The salty prosciutto, the tender pork, and the aromatic crispy sage create a symphony of flavors and textures that will have everyone asking for seconds. This recipe is designed to be approachable for cooks of all levels, with clear instructions and readily available ingredients.
## Why This Recipe Works
* **Simple Elegance:** This dish looks and tastes sophisticated, but it requires minimal effort and fuss. The prosciutto and sage elevate the humble pork tenderloin into something truly special.
* **Quick Cooking Time:** Pork tenderloin cooks quickly, making this a great option when you’re short on time. The whole dish can be on the table in under an hour.
* **Flavor Explosion:** The combination of salty prosciutto, savory pork, and fragrant sage is a flavor match made in heaven. The crispy sage adds a delightful textural contrast.
* **Versatile:** This recipe can be easily adapted to suit your preferences. You can add a marinade, use different herbs, or serve it with a variety of sides.
## Ingredients You’ll Need
* **Pork Tenderloin:** 2 pork tenderloins (about 1 pound each), trimmed of silver skin.
* **Prosciutto:** 8-12 thin slices of prosciutto (enough to wrap each tenderloin).
* **Fresh Sage Leaves:** About 20-30 sage leaves, washed and dried thoroughly.
* **Olive Oil:** 2 tablespoons, plus more for drizzling.
* **Garlic:** 2 cloves, minced.
* **Salt and Black Pepper:** To taste.
* **Dry White Wine (Optional):** 1/4 cup (for deglazing the pan).
* **Butter (Optional):** 1 tablespoon (for enriching the sauce).
## Equipment You’ll Need
* **Large Skillet or Oven-Safe Pan:** A skillet that can be transferred to the oven is ideal.
* **Cutting Board:** For prepping the pork and sage.
* **Sharp Knife:** For trimming the pork and mincing the garlic.
* **Kitchen Twine (Optional):** To secure the prosciutto.
* **Meat Thermometer:** To ensure the pork is cooked to the proper temperature.
## Step-by-Step Instructions
### 1. Prepare the Pork Tenderloin
* **Trim the Silver Skin:** This is a crucial step! The silver skin is a thin membrane on the surface of the pork tenderloin that can become tough and chewy when cooked. Use a sharp knife to carefully remove it. Slide the knife under the silver skin and gently pull it away from the meat. Discard the silver skin.
* **Pat Dry:** Use paper towels to thoroughly pat the pork tenderloins dry. This will help them brown properly.
* **Season:** Season the pork tenderloins generously with salt and black pepper. Don’t be shy – this is your opportunity to build flavor.
### 2. Wrap with Prosciutto
* **Arrange Prosciutto:** Lay out the prosciutto slices on a cutting board, slightly overlapping each other.
* **Wrap the Pork:** Place a pork tenderloin on top of the prosciutto slices and tightly wrap the prosciutto around the tenderloin. Try to cover the entire surface of the pork.
* **Secure (Optional):** If desired, use kitchen twine to tie the prosciutto in place. This will help it stay secure during cooking, but it’s not strictly necessary.
* **Repeat:** Repeat the wrapping process with the second pork tenderloin.
### 3. Cook the Crispy Sage
* **Heat Oil:** Heat 2 tablespoons of olive oil in a large skillet or oven-safe pan over medium heat. The oil should be shimmering, but not smoking.
* **Fry Sage:** Add the sage leaves to the hot oil in a single layer. Be careful, as the oil may splatter. Fry the sage leaves for 1-2 minutes per side, or until they are crispy and fragrant. Watch them carefully, as they can burn quickly.
* **Remove and Drain:** Use a slotted spoon to remove the crispy sage leaves from the pan and place them on a paper towel-lined plate to drain. Set aside.
### 4. Sear the Pork Tenderloin
* **Sear on All Sides:** In the same skillet, sear the prosciutto-wrapped pork tenderloins over medium-high heat for 2-3 minutes per side, or until the prosciutto is golden brown and crispy. The goal is to create a nice crust on the outside.
### 5. Finish in the Oven (or Continue Searing)
* **Oven Method:** If using an oven-safe pan, transfer the pan to a preheated oven at 400°F (200°C). Bake for 10-15 minutes, or until the internal temperature of the pork reaches 145°F (63°C) for medium-rare or 150°F (66°C) for medium.
* **Stovetop Method:** If not using an oven-safe pan, you can continue cooking the pork on the stovetop over medium-low heat, turning occasionally, until it reaches the desired internal temperature.
* **Use a Meat Thermometer:** The best way to ensure the pork is cooked to perfection is to use a meat thermometer. Insert the thermometer into the thickest part of the pork tenderloin, avoiding the prosciutto.
### 6. Make the Pan Sauce (Optional)
* **Remove Pork:** Once the pork is cooked, remove it from the pan and set it aside to rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
* **Add Garlic:** Add the minced garlic to the pan and cook for 30 seconds, or until fragrant.
* **Deglaze the Pan:** Pour in the dry white wine (if using) and scrape up any browned bits from the bottom of the pan. This adds a ton of flavor to the sauce.
* **Reduce:** Let the sauce reduce for a few minutes, or until it thickens slightly.
* **Add Butter (Optional):** Stir in the butter (if using) to enrich the sauce and give it a glossy finish.
* **Season:** Taste the sauce and adjust the seasoning with salt and pepper as needed.
### 7. Slice and Serve
* **Slice the Pork:** Slice the pork tenderloin into 1/2-inch thick medallions.
* **Arrange on a Plate:** Arrange the sliced pork on a serving platter.
* **Drizzle with Sauce:** Drizzle the pan sauce over the pork.
* **Garnish:** Garnish with the crispy sage leaves.
* **Serve Immediately:** Serve immediately and enjoy!
## Tips and Variations
* **Marinate the Pork:** For even more flavor, marinate the pork tenderloin for at least 30 minutes (or up to overnight) before wrapping it in prosciutto. A simple marinade of olive oil, garlic, herbs, and lemon juice works well.
* **Use Different Herbs:** Experiment with different herbs, such as rosemary, thyme, or oregano. Add them to the marinade or sprinkle them over the pork before wrapping it in prosciutto.
* **Add Cheese:** Sprinkle some grated Parmesan cheese or crumbled goat cheese over the pork before wrapping it in prosciutto for a cheesy twist.
* **Spice it Up:** Add a pinch of red pepper flakes to the pan sauce for a little heat.
* **Use Different Cured Meats:** If you don’t have prosciutto, you can use other cured meats, such as Serrano ham or pancetta.
* **Make it Ahead:** You can wrap the pork tenderloin in prosciutto ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to bring it to room temperature before cooking.
## Serving Suggestions
This Prosciutto Wrapped Pork Tenderloin with Crispy Sage pairs well with a variety of sides. Here are a few suggestions:
* **Roasted Vegetables:** Roasted asparagus, Brussels sprouts, carrots, or sweet potatoes.
* **Mashed Potatoes:** Creamy mashed potatoes or roasted garlic mashed potatoes.
* **Quinoa or Rice:** A simple quinoa or rice pilaf.
* **Salad:** A fresh green salad with a light vinaigrette.
* **Polenta:** Creamy polenta for a comforting side.
## Frequently Asked Questions
* **Can I use frozen pork tenderloin?**
Yes, but make sure to thaw it completely in the refrigerator before cooking. Pat it dry thoroughly before wrapping it in prosciutto.
* **How do I know when the pork is cooked?**
The best way is to use a meat thermometer. The internal temperature should reach 145°F (63°C) for medium-rare or 150°F (66°C) for medium.
* **Can I make this dish gluten-free?**
Yes, this recipe is naturally gluten-free. Just be sure to use gluten-free ingredients if you are concerned about cross-contamination.
* **Can I make this dish dairy-free?**
Yes, simply omit the butter from the pan sauce.
* **How long does the pork last in the refrigerator?**
Cooked pork tenderloin can be stored in the refrigerator for up to 3-4 days.
## Nutritional Information (Approximate)
*Note: Nutritional information may vary depending on the specific ingredients used.*
* Calories: Approximately 350-450 per serving
* Protein: 40-50 grams
* Fat: 15-25 grams
* Carbohydrates: 5-10 grams
## Conclusion
This Prosciutto Wrapped Pork Tenderloin with Crispy Sage is a winning recipe that’s sure to impress. It’s easy to make, packed with flavor, and perfect for any occasion. Give it a try and let me know what you think! Enjoy!