by: Kate McMillan
Cook Time
30 minutes
Prep Time
10 minutes
Yield
Serves 6
Total Time
30 minutes
Prep Time
10 minutes
Yield
Serves 6
summary
Pork tenderloin is such a win: it’s easy to cook, super flavorful and it is economical. Sage is very powerful so keep in mind that a little goes a long way. Whenever you are cooking meat, remember that it needs time to rest. This is very important because the juices redistribute during this time, ensuring a juicy result.
ingredients
- 2 pork tenderloins, about 1 pound each
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 bunch of fresh sage
- 10 thin slices of prosciutto
directions
- Preheat the oven to 400°F.
- Rub the olive oil all over the pork tenderloins and then season all sides generously with salt and pepper. Lay a sage leaf on the diagonal about every inch of the pork tenderloin.
- Wrap each of the tenderloins in prosciutto, overlapping a bit as you go to make them stick together. Place, seam side down, onto a sheet tray. Drizzle with the remaining olive oil, lay a few more sage leaves on top of each tenderloin and transfer to the oven.
- Roast the tenderloin until an instant-read thermometer reads 145°F, about 30 minutes. Let the meat rest for 10 minutes, carve into ½-inch slices and serve.
notes
Roasted and sliced meat can either be served warm or at room temperature so this is a great dish for a busy kitchen at the holidays.
If you have the refrigerator space, roast an extra tenderloin. It makes wonderful sandwiches the next day on soft rolls with arugula and grainy mustard.
Invest in a good meat thermometer. Oven temperatures vary greatly, making this an essential kitchen tool.
