A quick and easy one-pan meal, this prosciutto wrapped pork tenderloin is ready in just 30 minutes! I've included an optional potatoes and pan sauce if you'd like to step it up a notch.
1 1/2 - 2lb.pork tenderloin, silver skin and any visible fat removed
2-3slicesprosciutto
2-3leavessage, or a bit of dried sage
Freshly ground pepper
Optional Roasted Potatoes:
Small red or white potatoes, halved or quartered, if larger
Olive oil, for drizzling
Optional Pan Sauce:
1/4cupwhite wine
1/4cuponion, diced, or shallots
2/3cupchicken broth
1Tablespoongrainy mustard
1teaspoonDijon mustard
2Tablespoonsfresh sage leaves, chopped or a pinch of dried sage
1/4cupheavy cream
Freshly ground pepper
Salt, to taste
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Instructions
Pre-heat oven to 425° with rack in centre of oven.
Remove fat and silverskin from pork tenderloin. Tuck thin end of tenderloin underneath. Place sage leaves on top of pork, evenly spaced along the meat. Add some freshly ground pepper BUT DO NOT SALT! (The prosciutto will take care of the salting here!). Take one piece of prosciutto and lay it over-top of one of the sage leaves, tucking the ends underneath. Repeat with another slice of prosciutto, being sure to cover the sage. Use 2 or 3 slices of prosciutto as needed to cover more of the pork. Place pork in the centre of an oven-safe skillet or baking dish. Brush the top of the pork/prosciutto with olive oil and brush the empty sides of the pan with olive oil as well.
For optional roast potatoes: cut potatoes in half and distribute on either side of the pork. Try not to over-load the pan or the potatoes won't brown as well. Drizzle with a bit of olive oil, then prinkle with a bit of salt and pepper and if desired. Arrange the potatoes cut-side down in the pan for best browning.
Place in to pre-heated oven and cook for approximately 25 minutes or until internal temperature of meat is about 140° (time will depend on the size of your tenderloin). When meat has reached this temperature, remove from oven. Move rack up one position and turn on the broiler. Place skillet back in the oven and allow to cook under the broiler for a few minutes until the prosciutto crisps up. Remove from oven and let pork stand for at least 5 minutes before cutting/eating.
For the optional pan sauce: Remove pork to a cutting board and tent loosely with foil and using a slotted spoon (to keep as much of the pan juices in the pan as possible), remove the potatoes to a bowl. Set aside. Place skillet on to a burner, over medium-high heat. Add the wine and onions and using a wooden spoon, scrape the bottom of the pan to loosen any browned bits. Cook until onions have softened and are starting to take on a golden colour and wine has mostly evaporated. Add chicken stock, mustard, sage and cream and allow to cook, until reduced by 1/2. Taste and add salt and freshly ground pepper, to taste. Serve over pork or on the side.
*Note: If you are avoiding dairy, simply skip the cream and instead, add 2 tsp. of cornstarch (or arrowroot/tapioca starcto the chicken stock before adding to the pan. Cook until sauce thickens slightly.
Notes
Nutritional information does not include optional potatoes or pan sauce.Be sure to read the "Cook's Notes" in the original post, for more tips for this recipe!