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Prosciutto-Wrapped Pork Tenderloin with Crispy Sage


  • 1 pound pork tenderloin

  • salt and ground black pepper to taste

  • 1 bunch fresh sage, leaves removed and stems discarded, divided

  • 6 ounces prosciutto

  • 1 tablespoon olive oil, or more as needed


Set oven to 350 degrees Fahrenheit (175 degrees C).

Season the pork with a little salt and black pepper. Lay around 6 sage leaves on top of the tenderloin. Prosciutto should be wrapped over the pork tenderloin and sage, slightly overlapping it. Place in the refrigerator for 5 to 10 minutes to allow the prosciutto to solidify. Unwrap the plastic.

In a skillet over medium heat, warm the olive oil. For 8 to 10 minutes, fry the wrapped tenderloin in the heated oil until the prosciutto is crisp and nicely browned on all sides. While keeping the oil in the skillet, transfer the wrapped tenderloin to a baking dish.

For about 20 minutes in a preheated oven, bake the tenderloin until the pork is thoroughly done. In the center, an instant-read thermometer should register at least 145 degrees Fahrenheit (63 degrees C).

The remaining sage leaves should be fried until crispy for about five minutes, adding additional oil as necessary. Heat the saved oil in a skillet over medium heat.

Tenderloin is sliced, and sage leaves are served crisp.


Prep Time:

10 mins

Cook Time:

35 mins

Additional Time:

5 mins

Total Time:

50 mins




1 pound pork tenderloin

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