| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 1 pound pork tenderloin |
Nutrition Facts (per serving)
| Calories | 294 |
| Fat | 20g |
| Carbs | 1g |
| Protein | 26g |
Nutrition Facts
Servings Per Recipe 4
Calories 294
| % Daily Value * | |
| Total Fat 20g | 25% |
| Saturated Fat 7g | 33% |
| Cholesterol 86mg | 29% |
| Sodium 900mg | 39% |
| Total Carbohydrate 1g | 0% |
| Protein 26g | 52% |
| Calcium 46mg | 4% |
| Iron 1mg | 6% |
| Potassium 308mg | 7% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
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Ingredients
- 1 pound red meat tenderloin
- salt and ground black pepper to taste
- 1 bunch sparkling sage, leaves removed and stems discarded, divided
- 6 ounces prosciutto
- 1 tablespoon olive oil, or extra as wanted
Directions
Preheat oven to 350 levels F (one hundred seventy five ranges C).
Lightly season red meat with salt and black pepper. Arrange approximately 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to ten mins. Remove plastic wrap.
Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the warm oil till prosciutto is crispy and lightly browned on all sides, eight to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil within the skillet.
Bake tenderloin in the preheated oven till red meat is cooked through, approximately 20 mins. An on the spot-read thermometer inserted into the middle must read at the least a hundred forty five stages F (sixty three levels C).
Heat reserved oil within the skillet over medium warmth; fry closing sage leaves until crispy, adding more oil as wished, approximately five minutes.
Slice tenderloin and serve with crispy sage leaves.
