Prosciutto-Crusted Pork Tenderloin
I got this amazing recipe from Food52 however shortened the instructions according to how I cook. This goes great with my glazed baby carrots and any potato.
I got this amazing recipe from Food52 however shortened the instructions according to how I cook. This goes great with my glazed baby carrots and any potato.
- Carbohydrate 8.10163708983766 g
- Cholesterol 114.216666670724 mg
- Fat 8.51540625071474 g
- Fiber 0.270345828215281 g
- Protein 38.9190229201215 g
- Saturated Fat 2.59058796911727 g
- Serving Size 1 1 Serving (408g)
- Sodium 344.735825196067 mg
- Sugar 7.83129126162238 g
- Trans Fat 0.882529427185895 g
- Calories 333 calories
Step-by-step
- Season both tenderloins with salt and pepper.
- 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 sage leaves in a line on the prosciutto. Place a tenderloin onto the prosciutto so it is aligned with the edge closest to you. Wrap the tenderloin in the plastic wrap. Repeat the process with the other tenderloin. Place them in the refrigerator for 20 minutes. This helps prosciutto bond to the pork. Remove pork from the fridge about 30 minutes before you need to start baking them.
- 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.
- Bake them for about 25 minutes. Remove pork from the oven and let them rest for a few minutes.
- 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. 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.
- Slice the tenderloins into 1/4 inch slices and fan them out on top of the jus. Serve immediately.
Prosciutto-Crusted Pork Tenderloin: A Weeknight Delight
As a busy working mom, finding time to cook delicious, satisfying meals can feel like a Herculean task. But trust me, this Prosciutto-Crusted Pork Tenderloin recipe is a game-changer. It’s elegant enough for a dinner party, yet simple enough for a weeknight meal. The combination of savory prosciutto, fragrant sage, and a rich red wine jus elevates this dish to a whole new level, without demanding hours in the kitchen.
The beauty of this recipe lies in its simplicity and speed. The prep work is minimal, and the cooking time is surprisingly short. The prosciutto not only adds a delightful salty crunch but also helps keep the pork tenderloin moist and succulent. The sage leaves, with their earthy aroma, perfectly complement the pork, creating a harmonious flavor profile that's both sophisticated and comforting.
I discovered this recipe quite by accident, stumbling upon a similar one during my online searches for quick and easy dinner ideas. Naturally, I adapted it to fit my own tastes and cooking style. For instance, I often adjust the amount of red wine in the jus depending on my mood and what I have on hand. Sometimes, I'll add a splash of balsamic vinegar for an extra touch of tang.
The side dishes are just as important as the main course. Roasted asparagus or a simple green salad would make lovely accompaniments. However, my personal favorites are glazed baby carrots and roasted potatoes; the sweetness of the carrots cuts beautifully through the richness of the pork, while the potatoes provide a hearty counterpoint. The whole meal is typically ready in under an hour, leaving me with plenty of time to spend with my family.
Why this recipe is a winner:
- Speed: This dish comes together quickly, perfect for busy weeknights.
- Simplicity: The steps are straightforward, even for beginner cooks.
- Flavor: The combination of prosciutto, sage, and red wine jus is simply irresistible.
- Elegance: This dish is impressive enough for guests, but casual enough for a family dinner.
- Versatility: You can adapt the side dishes to your preferences and what's in season.
Beyond the practical aspects, this dish brings a sense of satisfaction. Knowing I've created something delicious and nourishing for my loved ones is incredibly rewarding. Cooking isn't just about sustenance; it's about creating memories and nurturing connections. This recipe allows me to do both – feed my family well and savor the moments shared around the dinner table. This isn't just a meal; it's a small act of love, a testament to the power of simple, well-executed food.
I encourage you to try this recipe. Don't be afraid to experiment with different sides or variations on the jus. Let me know in the comments how your version turned out – I'd love to hear your experiences!
Ingredients
Pork Tenderloin:
- 2 pork tenderloins (about 1 lb. each)
- 6 thin prosciutto slices
- 14 fresh sage leaves
- Kosher salt
- Freshly ground black pepper
Red Wine Jus:
- 1 cup red wine
- 2 cups chicken stock
- 1 teaspoon butter
- 1 teaspoon flour (for beurre manie)
Other:
- Vegetable oil
