PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH CRISPY SAGE
Turn your weeknight dinner into a fancy affair with this easy pork tenderloin recipe.
Provided by hello angie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 293.8 calories, Carbohydrate 1.1 g, Cholesterol 86.3 mg, Fat 19.8 g, Protein 26 g, SaturatedFat 6.6 g, Sodium 900.3 mg
PROSCIUTTO-WRAPPED PORK LOIN
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h20m
Yield 6 to 10 servings
Number Of Ingredients 18
Steps:
- Combine the parsley, sage, mustard and shallot in a mini food processor and pulse until coarsely chopped and combined. Add the olive oil and blend to form a paste. Season with salt and pepper.
- Season the pork loin with salt and rub the paste all over it. Lay the prosciutto slices on a piece of parchment paper, shingled in 2 overlapping rows to form a 12-inch square. Place the pork loin in the middle of the prosciutto square. Using the parchment to help you roll, roll the prosciutto up over the loin, pressing firmly to adhere the prosciutto to the loin. Continue to roll until the entire pork loin is tightly covered in prosciutto (the prosciutto should overlap itself). Refrigerate at least 1 hour, preferably overnight.
- In a small saucepan, bring the sugar, maple syrup, BBQ sauce, star anise, cinnamon stick, orange zest and jalapeño to a simmer. Let cool to room temperature, or overnight in the fridge.
- When you're ready to roast the pork, preheat the oven to 425 degrees F.
- Place the butter, garlic and rosemary in a large, ovenproof saute pan and heat over medium-low heat until the butter is melted, about 2 minutes. Lay the prosciutto-wrapped loin in the pan seam-side down. Roast until an instant-read thermometer inserted in the center of the loin reads 120 degrees F, 30 to 40 minutes.
- Brush the glaze on the loin and continue to roast to 135 degrees F for medium, 10 to 15 minutes more. Allow the meat to rest before slicing, then spoon the pan juices over the pork slices.
HERBED PORK TENDERLOINS
Steps:
- Preheat the oven to 450 degrees F.
- Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
- Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.
PORK WRAPPED IN SAGE AND PROSCIUTTO
Categories Roast Quick & Easy Pork Tenderloin Prosciutto Sage Gourmet
Yield Makes 6 to 8 main-course servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 425°F. Slightly overlap long sides of 6 prosciutto slices on work surface with short ends nearest you and scatter 8 sage leaves crosswise on top. Pat 1 pork tenderloin dry and sprinkle all over with 1/4 teaspoon salt and 1/8 teaspoon pepper. Put meat on top of sage across middle of prosciutto (tucking end of tenderloin underneath if very thin), then wrap prosciutto around pork to enclose. Wrap second tenderloin in same manner.
- Transfer tenderloins, seam sides down and 2 inches apart, to a small roasting pan and brush prosciutto all over with oil, then roast until thermometer inserted in center of meat registers 150°F, about 25 minutes. Transfer to a platter and let stand 10 minutes before slicing.
PORK TENDERLOIN WRAPPED IN PROSCIUTTO, WITH AN HERBED PAN SAUCE
This is a rather simple and fast dinner that will have your meat & potatoes hubby oohing and ahhing at you. It's a restaurant-quality, easy recipe that is sure to get rave reviews.
Provided by insubordinatehousew
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Adjust your oven rack to the middle position and preheat your oven to 450. Line a baking sheet with foil and set a wire rack on top of it.
- Rinse and pat dry the pork tenderloin. Season with fresh cracked black pepper and overlay with thyme. Then wrap tenderloin in prosciutto.
- Heat 2 tblsp oil over medium heat in a skillet or braiser. Brown each side of your tenderloin, approximately 5-7 minutes per side. Transfer meat to wire rack set in foil lined baking sheet. Bake until meat registers 145 degrees, approximately 15-18 minutes.
- Meanwhile, deglaze pan used to brown tenderloin by pouring in the chicken stock. Bring to a simmer. Then whisk in the flour until sauce begins to thicken. Whisk in garlic, thyme, and lemon juice. Cook until sauce is desired thickness, whisking often (approx. 5-10 minutes). Off heat, stir in the chives and a dash of salt & pepper.
- Allow tenderloin to stand for a few minutes before slicing. Serve topped with pan sauce.
PORK TENDERLOIN ITALIANO
A pork tenderloin, stuffed with an olive, parmesan, and sun dried tomato filling, wrapped in prosciutto, and cooked to perfection. Need I say more?
Provided by Berts Kitchen Witch
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees.
- Spray a roasting pan with cooking spray lightly.
- Slice the pork tenderloin lengthwise down the center taking care NOT to cut all the way through.
- Open out the pork, and season all over with salt, and black pepper to taste.
- Lay the washed basil leaves, end to end, down through the middle of the cut in the pork.
- Mix together, the sun-dried tomato paste, the chopped black olives, the minced garlic, and the grated parmesan, in a bowl.
- Spread the resulting paste evenly, over the basil leaves, across the whole length of the center of the tenderloin.
- Press the tenderloin back together.
- Lay the prosciutto slices, side by side, with the edges overlapping by about 1/2 an inch.
- Place the whole stuffed tenderloin along one edge of the prosciutto, and roll, wrapping the prosciutto completely around the tenderloin.
- Place the tenderloin, seam side down in the roasting pan.
- Brush over all with olive oil.
- Bake at 375, for 30-40 minutes, until cooked through.
- Let stand for 10 minutes before slicing.
PORK TENDERLOIN WITH GOLDEN BEETS
We love the easy walnut sauce that goes with this pork tenderloin. Make it up to a week ahead to go alongside another fast weeknight meal; just store in a jar and chill.
Provided by Brad Leone
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7-10 minutes. Let cool, then chop.
- Heat 3 Tbsp. oil in a large skillet over medium-high. Season pork loin (look for one with a nice dark color and some fat on it) with salt and cook until browned on all sides, 10-15 minutes. Transfer pork to a platter.
- Add onions and beets to same skillet and cook, stirring often, until onions are slightly translucent and browned, 10-12 minutes; season with salt and pepper. Add garlic, sauerkraut, brine, broth, wine, and 2 Tbsp. lemon juice and bring to a simmer. Cover skillet, reduce heat to low, and cook until beets are fork-tender, 25-30 minutes.
- Return pork to skillet and push down into liquid. Turn heat up to medium and simmer, uncovered, turning meat occasionally until an instant-read thermometer inserted into the thickest part of loin registers 150°F, 20-30 minutes. Transfer pork to a cutting board and let rest 5 minutes before slicing.
- Meanwhile, mix walnuts, mint, parsley, apricots, remaining 2 Tbsp. lemon juice, and remaining 1/2 cup oil in a small bowl; season with salt and pepper.
- Spoon beet mixture onto plates and arrange sliced pork on top. Spoon a generous amount of walnut sauce over.
SOUTHERN PORK TENDERLOIN
I love this recipe because it's very easy and very much an under-20-minute recipe when you are in a hurry! I serve it with garlic mashed potatoes and a side of either mixed veggies or some sweet corn on the cob! I top it with my Mustard Pork Garnish recipe I have on site.
Provided by dferrell2
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Stir panko bread crumbs, parsley flakes, garlic powder, onion powder, and black pepper together in a bowl. Dip tenderloin slices in the crumb mixture to coat both sides.
- Heat olive oil over medium-high heat in a skillet and fry the pork until the crumb coating is browned and the pork is no longer pink inside, 2 to 3 minutes per side. An instant-read meat thermometer inserted into the center of the pork should read at least 145 degrees F (65 degrees C).
Nutrition Facts : Calories 359.7 calories, Carbohydrate 39 g, Cholesterol 49.1 mg, Fat 17.7 g, Fiber 0.4 g, Protein 23.6 g, SaturatedFat 3.2 g, Sodium 307.2 mg, Sugar 0.4 g
PROSCIUTTO WRAPPED ASPARAGUS
I came up with this dish last night while looking for a prosciutto wrapped asparagus recipe. I prefer to roast my asparagus and I don't care for raw prosciutto, so here's my creation! I wouldn't salt the asparagus because the prosciutto is salty enough. Feel free to season the asparagus with whatever you like: thyme, rosemary, etc. This doesn't just have to be a side dish, it could be finger-food too!
Provided by KPD123
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Toss asparagus in evoo, and pepper.
- Wrap prosciutto half around 2 or 3 asparagus at a time, depending on how many prosciutto slices and asparagus spears you have.
- Lay bundles seam side down on foil-lined baking sheet.
- Roast at 425 degrees for 10-15 minutes or until asparagus is done to your liking. We like it crunchy, so I roast for only 10 minutes.
- Variation: Drizzle with balsamic vinegar before serving and/or top with crumbled feta cheese before serving.
Nutrition Facts : Calories 55.5, Fat 3.6, SaturatedFat 0.6, Sodium 16.1, Carbohydrate 4.8, Fiber 2.3, Sugar 1.5, Protein 2.8
STUFFED PORK TENDERLOIN
I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.
Provided by ciaofraz
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
- Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
- Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
- Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g
PROSCIUTTO-STUFFED PORK TENDERLOIN WITH MUSHROOM SAUCE
Categories Mushroom Pork Roast Rosemary Pork Tenderloin Winter Prosciutto Thyme Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Arrange tenderloins side by side on work surface with thick end of one next to thin end of other. Slightly overlap prosciutto strips crosswise down length of pork (prosciutto will hang over pork on both sides). Mix breadcrumbs, 1 teaspoon rosemary, and 1 teaspoon thyme in small bowl. Add 1 tablespoon oil; toss to blend. Sprinkle crumb mixture atop prosciutto on 1 pork tenderloin. Fold prosciutto over to cover stuffing and roll second tenderloin over prosciutto and stuffing on first. Using kitchen string, tie tenderloins and stuffing together in 4 or 5 places to make cylinder-shaped roast. Mix salt, pepper, 1 teaspoon rosemary, and 1 teaspoon thyme in small bowl. Rub herb mixture over outside of roast. Let stand 30 minutes.
- Preheat oven to 350°F. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat. Add roast and sauté until brown, turning with tongs, about 7 minutes. Place skillet with roast in oven. Roast pork until thermometer inserted into thickest part of pork registers 145°F, about 35 minutes. Transfer roast to platter; tent loosely with foil to keep warm (temperature will rise 5 to 10 degrees as pork stands).
- Place same skillet over medium heat. Add mushrooms and garlic; sauté until mushrooms begin to brown, about 6 minutes. Add wine and broth. Boil until sauce thickens enough to coat spoon, scraping up browned bits, about 12 minutes. Season with salt and pepper.
- Cut roast crosswise into 1/2-inch-thick slices; serve with mushroom sauce.
ASPARAGUS WRAPPED IN CRISP PROSCIUTTO
These are to die for! I hope you enjoy them as tis the season! They are coming up everywhere! Bon Appetite! Jelly :)
Provided by HotPepperRosemaryJe
Categories Vegetable
Time 15m
Yield 16 wraps, 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Line a baking sheet with aluminum foil, and coat with olive oil.
- Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the tip.
- Place the wrapped spears on the prepared baking sheet.
- Bake for 5 minutes in the preheated oven.
- Remove, and shake the pan back and forth to roll the spears over.
- Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp.
- Serve immediately.
Nutrition Facts : Calories 43, Fat 3.5, SaturatedFat 0.5, Sodium 8.5, Carbohydrate 2.5, Fiber 1.2, Sugar 0.8, Protein 1.4
PORK TENDERLOIN ON A VEGETABLE BED
I got the original recipe from Johanna Jones-she owns and operates a pig farm in South Carolina. This is a "wow, clean out the garden, all in one yummy" summer recipe. I've changed the peppers-she used green and I've added more green onions-Johanna used three. Other than that "this is the Bomb!"
Provided by Diana Adcock
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the thyme, pepper and salt.
- Roll the pork, pressing the mixture into it.
- Cook the tenderloin in oil, in a large-cast iron if you have it-skillet on medium heat until done-about 30 min.
- Remove from the skillet, place on a cutting board and cover with foil to keep warm.
- In the same skillet, same heat cook the remaining ingredients except beans and tomatoes to preference-we like the veg a bit underdone.
- Add the beans and tomatoes and remaining thyme and heat through, about 4-5 min.
- Spoon into a large serving plate-slice the pork thin and place on top.
- A few thyme sprigs is a nice touch.
ASPARAGUS AND BRIE WRAPPED IN PROSCIUTTO
Make and share this Asparagus and Brie Wrapped in Prosciutto recipe from Food.com.
Provided by djmastermum
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Cut woody ends off asparagus.
- Lay prosciutto slices on a baking tray.
- Top prosciutto with asparagus and slices of brie.
- Wrap asparagus and brie up with slices of prosciutto
- Place in 180 degree oven until cheese starts to melt, then serve.
Nutrition Facts : Calories 6.6, Fat 0.1, Sodium 4.2, Carbohydrate 1.2, Fiber 0.6, Sugar 0.4, Protein 0.7
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