Prep Time:10 mins
Cook Time:35 mins
Additional Time:5 mins
Total Time:50 mins
Yield:1 pound pork tenderloin

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 294

% Daily Value *
Total Fat 20g25%
Saturated Fat 7g33%
Cholesterol 86mg29%
Sodium 900mg39%
Total Carbohydrate 1g0%
Protein 26g52%
Calcium 46mg4%
Iron 1mg6%
Potassium 308mg7%

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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  1. 1 pound red meat tenderloin
  2. salt and ground black pepper to taste
  3. 1 bunch sparkling sage, leaves removed and stems discarded, divided
  4. 6 ounces prosciutto
  5. 1 tablespoon olive oil, or extra as wanted


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.