prosciutto wrapped pork tenderloin with crispy sage

Pork

Prosciutto-Wrapped Pork Tenderloin with Crispy Sage

Drescription

Turn your weeknight dinner into a fancy affair with this easy pork tenderloin recipe.

Ingredients

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

Directions

Preheat oven to 350 degrees F (175 degrees C).
Lightly season pork with salt and black pepper. Arrange about 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 10 minutes. Remove plastic wrap.
Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
Slice tenderloin and serve with crispy sage leaves.

Vegetarian Ghormeh Sabzi for times of plague

My partner is Scottish-Iranian and was sad to miss out on Norooz fare this year. This is an adaptation of the famous herb stew, khoresh e ghormeh sabzi, for these lean times. We found that the addition of vegetable bouillon and beurre manié - mashed butter and flour in equal parts - was a perfect substitute for the flavour and richness normally imparted by chunks of lamb or beef in the khoresh - apart from the absence of chunks of meat themselves I really wouldn't have noticed that this was vegetarian. If you want to make it vegan then feel free to use any vegan butter substitute.