Prosciutto and sage wrapped pork tenderloin
12 thin slices prosciutto (about 1/4 lb)
16 large fresh sage leaves
2 (1-lb) pork tenderloins
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
3 cloves garlic, thinly sliced, layered on top of tenderloin
Special equipment: an instant-read thermometer
Put oven rack in middle position and preheat oven to 425°F. Slightly overlap long sides of 6
prosciutto slices on work surface with short ends nearest you, layer with thin slices of garlic, and scatter 8 sage leaves crosswise on top. Pat 1 pork tenderloin dry and sprinkle all over with 1/4 teaspoon salt and 1/8 teaspoon pepper. Put meat on top of sage and garlic across middle of prosciutto (tucking end of tenderloin underneath if very thin), then wrap prosciutto around pork to enclose. Wrap second tenderloin in same manner. Transfer tenderloins, seam sides down and 2 inches apart, to a small roasting pan and brush prosciutto all over with oil, then roast until thermometer inserted in center of meat registers 150°F, about 25 minutes. Transfer to a platter and let stand 10 minutes before slicing.
Pairs Well With
I got this recipe from a girl on the nest and made it for Valentines day. The flavor of the meat is fabulous.