Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~450/serving

Ingredients

• 1.5 lb pork tenderloin
• 8-10 thin prosciutto slices
• 20 fresh sage leaves
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp lemon zest

Optional Pan Sauce:

• ½ cup chicken broth
• 1 tbsp Dijon mustard
• 2 tbsp unsalted butter
• 1 tbsp honey

Directions

1. Prep the Pork:

   Pat tenderloin dry. Rub with garlic, salt, pepper, and lemon zest.

2. Wrap with Prosciutto:

   Lay prosciutto slices slightly overlapping on parchment. Place tenderloin on top, arrange sage leaves on meat, and wrap tightly with prosciutto.

3. Sear:

   Heat oil in oven-safe skillet. Sear pork on all sides until prosciutto is crispy (3-4 mins per side).

4. Roast:

   Transfer skillet to 400°F oven. Roast 15-18 mins until internal temp reaches 145°F.

5. Rest & Slice:

   Let rest 10 minutes before slicing into medallions.

6. Make Sauce (Optional):

   Deglaze pan with broth, whisk in mustard and honey. Finish with butter.

Chef’s Tips

• Use kitchen twine to secure prosciutto if needed
• Add extra sage leaves to pan while searing for garnish
• Let meat come to room temp before cooking

Variations

• Cheese-Stuffed: Add fontina cheese center
• Herb Crust: Mix rosemary with sage
• Spicy Version: Add chili flakes to rub

Serving Suggestions

• Serve with roasted root vegetables
• Pair with creamy polenta
• Excellent with a crisp white wine