roast pork tenderloins with prosciutto and sage
No Image
This is a nice dish for company because it can be made a day ahead of time and just placed in the oven when you're ready for dinner.
yield
8 serving(s)
prep time
20 Min
cook time
25 Min
method
Roast
Ingredients For roast pork tenderloins with prosciutto and sage
-
2 Tbspfresh sage, chopped
-
2 Tbspextra virgin olive oil
-
1 Tbspgarlic, minced
-
3/4 tsppepper
-
1/4 tspsalt
-
8 ozprosciutto, thinly sliced
-
4pork tenderloins (10- to 12-ounces each)
-
2 Tbspbalsamic vinegar
-
3/4 cchicken broth
How To Make roast pork tenderloins with prosciutto and sage
-
1Preheat oven to 450ºF.
-
2Combine sage, oil, garlic, pepper and salt in small bowl.
-
3Arrange one quarter of the prosciutto slices slightly overlapping on sheet of wax paper. Spread top with 1 1/2 teaspoons sage mixture; top with 1 pork tenderloin.
-
4Using wax paper as a guide, roll up from one long end to cover pork with prosciutto. Transfer to roasting pan. Repeat with remaining sage mixture, prosciutto and pork. (Can be made ahead. Cover and refrigerate up to 24 hours. Remove from refrigerator 1 hour before roasting).
-
5Roast pork 25 minutes or until meat thermometer inserted in thickest part reaches 160ºF. Transfer pork to cutting board; cover and keep warm.
-
6Heat juices in roasting pan over medium-high heat. Add vinegar and chicken broth and boil 2 minutes. Strain through fine sieve. Makes 1 cup.
-
7Slice pork 1/2 inch thick; transfer to warm platter. Spoon sauce over top and garnish with fresh herbs.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT