Pork Tenderloin with Prosciutto
1 lb Pork Tenderloin
8 – 10 slices Prosciutto
10-12 Sage leaves (can use Basil)
Olive Oil Extra Virgin
Slice the tenderloin diagonally and you should get around 10 medallions. Brush the meat with olive oil, add the black pepper, salt (prosciutto is salty so we do not add but some prefer to use salt), add the sage leaves then wrap it with the prosciutto. You can put the sage on both sides first then wrap it with the prosciutto if you like. You are wrapping each slice.
Preheat frying pan, add some olive oil and if the tenderloins are thin it will only take about 4 minutes per side.
We prefer to barbecue our tenderloin wrapped in prosciutto. Cook on medium heat and brush with EVOO when you flip. Serve with salad and veggies.
Those not familiar with Prosciutto it is an Italian salt-cured ham. Other prosciutto recipes include Halibut wrapped in prosciutto and it is great in a sandwich (make sure it is sliced thin) and serve with some Italian cheese .
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