Pork Tenderloin- Prosciutto and Sage Crusted
Pork Ternderloin is delicious with a sage and prosciutto crust. Try this ternderloin with a wonderful Polenta!
This recipe for pork ternderloin is fantastic. I love it on holidays as it's a real treat and will make everyone feel special. You will, too.
3 pork tenderloins, about 1 pound each
Sage leaves
Thin slices prosciutto
4 tablespoons olive oil in all
4 tablespoons unsalted butter in all
Shallot sauce:
2 shallots, minced
1 cup Oloroso sherry
Preheat the oven to 375°F. Arrange sage leaves on the diagonal along the length of each tenderloin, spacing them evenly. Wrap Prosciutto completely around in a spiral pattern (you’ll need 4 or so for each one). Press into place. Working with 1 tenderloin at a time, arrange about 16 sage leaves on the diagonal along its length, spacing them evenly for a uniform striped-barber’s-pole look. Beginning at one end of the tenderloin, wrap 3 prosciutto slices completely around the tenderloin in a spiral pattern, covering the sage leaves and pressing them in place with your hands. You can do this up to a day ahead. Wrap each one separately and store in the frig. Heat 2 tablespoons each olive oil and butter in a skillet. You want it to be hot and the butter foaming. Brown each one on all sides. Transfer to baking sheet, and leave drippings in skillet. Roast about 10 minutes or until the meat registers 140-145 in the thickest part. Remove from oven, tent loosely with foil and let rest for about 10 minutes.
Meanwhile, make sauce:
Add the shallots to pan with drippings and cook, stirring, for 4 to 5 minutes, or until soft and beginning to brown. Add the sherry and reduce for 4 to 5 minutes, or until syrupy. Remove from the heat and keep warm.
Slice the tenderloins into 1-inch-thick slices. Arrange the slices on a warmed platter, pour the pan sauce over them, and serve.
Pork Ternderloin is delicious treat with this sage and prosciutto crust.
©2006-2010 Rita Heikenfeld and AboutEating.com
