Photo: c. foodblogchef 2022
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ROAST PORK TENDERLOIN WITH PROSCIUTTO AND SAGE
Serves 4
INGREDIENTS:
> 1 medium pork tenderloin about 1 pound
> 2 thin slices of prosciutto
> 4 large fresh sage leaves
> 2 cloves of garlic minced or grated to paste with a microplane
> 1 tablespoon olive oil
> salt and pepper
> 1 teaspoon ground dried rosemary and ground fennel seed
PREPARATION:
Preheat the oven to 425 F.
1. Rinse the tenderloin and pat it dry with a paper towel. Fold the tapered end of the tenderloin back on itself so you have a more or less uniform thickness of meat about 10 inches long. Cut the tenderloin in half so you have two small roasts approximately the same length and thickness.
2. Rub the mini-roasts with olive oil and garlic paste. Sprinkle lightly with the rosemary/fennel seed spice mixture and a generous amount of salt and pepper.
3. Lay a slice of prosciutto and two sage leaves on each roast. Tie each roast at 1 ½ inch intervals to secure the prosciutto and sage and maintain the form of each roast.
4. Coat the cooking surface of a cast-iron skillet with a drizzle of olive oil. Place the skillet with the roasts in the oven and roast for about 20 minutes or until the internal temperature of the roasts reaches 145 F. (Note: if you choose to sear the roasts before placing them in the oven, reduce the roasting time by about 5 minutes.) 5. Remove from the oven and tent for 5 minutes before removing the twine and slicing the meat.