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
PORK LOIN WITH PROSCIUTTO, FONTINA, AND SAGE
Tender pork loin stuffed with herbs and wrapped in delicious prosciutto, this easy roast is full of rich, savory flavors that'll make it the highlight of any table.
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 8-10 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, combine panko, fontina, and sage. Stand roast on end and insert thin-bladed knife down center of loin to make 2-inch opening all the way through. Use your fingers to force the slit into a long 1-inch-diameter hole. Pack panko mixture into hole, working from both ends of roast. Season roast on all sides with salt and pepper.
- Place roast, fat side up, on work surface. Arrange prosciutto slices across top of roast. Tie with kitchen twine at 1- to 1 1/2-inch intervals. Place in shallow roasting pan, prosciutto side up, and roast 45 minutes to 1 hour, or until internal temperature reaches 145 degrees F.
- Remove roast from oven and let rest 10 minutes. Remove twine. Slice roast and arrange on serving platter. Serve drizzled with any pan juices.
MUSHROOM PORK RAGOUT
Savory slow-cooked pork is luscious served in a delightful tomato gravy over noodles. It's a nice change from regular pork roast. I serve it with broccoli or green beans on the side. -Connie McDowell, Greenwood, Delaware
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Rub pork with salt and pepper; cut in half. In a 1-1/2-qt. slow cooker, combine the cornstarch, 1/2 cup crushed tomatoes, sun-dried tomatoes and savory. Top with mushrooms, onion and pork. Pour remaining tomatoes over pork. Cover and cook on low 3-4 hours, until meat is tender., Remove meat and cut into slices. Stir cooking juices until smooth; serve with pork and noodles.
Nutrition Facts : Calories 360 calories, Fat 7g fat (2g saturated fat), Cholesterol 122mg cholesterol, Sodium 309mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein. Diabetic Exchanges
PORK LOIN WITH PROSCIUTTO, FONTINA, AND SAGE
Tender pork loin stuffed with herbs and wrapped in delicious prosciutto, this easy roast is full of rich, savory flavors that'll make it the highlight of any table.
Provided by National Pork Board
Categories Pork
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, combine panko, fontina, and sage. Stand roast on end and insert thin-bladed knife down center of loin to make 2-inch opening all the way through. Use your fingers to force the slit into a long 1-inch-diameter hole. Pack panko mixture into hole, working from both ends of roast. Season roast on all sides with salt and pepper.
- Place roast, fat side up, on work surface. Arrange prosciutto slices across top of roast. Tie with kitchen twine at 1- to 1 1/2-inch intervals. Place in shallow roasting pan, prosciutto side up, and roast 45 minutes to 1 hour, or until internal temperature reaches 145 degrees F.
- Remove roast from oven and let rest 10 minutes. Remove twine. Slice roast and arrange on serving platter. Serve drizzled with any pan juices.
Nutrition Facts : Calories 113.8, Fat 4.7, SaturatedFat 1.9, Cholesterol 30.2, Sodium 116.3, Carbohydrate 6.7, Fiber 0.5, Sugar 0.6, Protein 10.7
SAGE & PROSCIUTTO PORK WITH RICH MUSHROOM RAGOUT
Cooking fillets of pork in prosciutto parcels not only protects them from drying out in the oven, but also adds a delicious saltiness
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 11
Steps:
- Prepare Ahead: Cut each tenderloin in half and split almost in half down length. Open out the pork and bat out with a rolling pin. Put 3 slices of prosciutto overlapping lengthwise on a board and put one pork tenderloin on top. Season all over with salt and pepper, put three sage leaves on top and sprinkle with a little lemon juice. Roll up like a swiss roll and tie with two pieces of string or secure with cocktail sticks. Repeat with the remaining pork. Put in a roasting tin, cover and chill for up to 24 hours until ready to cook.
- Peel and finely chop the shallots. Tip the dried mushrooms into a measuring jug and pour over boiling water to reach the 300ml/1⁄2 pint mark. Leave for 20 minutes. Heat the oil in a pan, add the shallots and gently cook for 5 minutes without colouring. Drain the mushrooms, reserving the soaking liquid, chop and add to the pan with the fresh mushrooms. Season and cook until the mushrooms are softened, about 5 minutes.
- Splash in the Marsala and cook until the liquid is almost gone. Add the soaking liquid, tomato purée, salt and pepper and bubble up for 2 minutes. Set aside for up to 2 hours until ready to serve.
- On the day: Preheat the oven to 190C/Gas 5/fan oven 170C. Roast the pork rolls for 25-30 minutes, until the prosciutto is crisp and the pork feels firm to the touch. Gently reheat the mushroom ragout then serve each pork parcel, cut in half with a little mushroom ragout on the side. Scatter over a little chopped parsley.
Nutrition Facts : Calories 357 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 1.77 milligram of sodium
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.
GARLICKY PORK CUTLETS WITH PROSCIUTTO, LEMON, AND SAGE
From America's Test Kitchen (ATK) Cook's Country magazine. This is designed to take 30 minutes or less with great flavor. Great weeknight meal idea.
Provided by Londonsbk
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pat pork chops dry with paper towels. Lay 1 slice prosciutto on each chop. Cover chops with plastic wrap and, using meat pounder, pound each until 1/8 inch thick. Dredge cutlets in flour, shaking to remove excess flour.
- Heat 2 tablespoons oil in large skillet over medium-high heat until just smoking. Add half of cutlets, prosciutto side down, and cook until light golden brown on first side, about 3 minutes. Flip cutlets and cook until just cooked through, about 1 minute. Transfer to plate, tent with foil, and repeat with remaining oil and cutlets.
- Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add broth and simmer, scraping up browned bits with wooden spoon, until reduced by half, about 5 minutes. Add accumulated pork juices back to pan and whisk in lemon juice, sage, and butter. Season with salt and pepper and pour sauce over cutlets. Serve.
RIBBON PASTA WITH PORK RAGU AND FRESH SAGE
Reserved jus is reduced into a sauce to coat long ribbons of pasta (we like mafalde because it holds on to the meat well). The rich flavor of sage is a natural pairing with pork.
Provided by Martha Stewart
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Cook 1 pound ribbon pasta according to package instructions until al dente. Drain, reserving some cooking water.
- Toss pasta with reserved jus, reserved shredded pork, and sage, adding reserved cooking water as needed.
- Divide among 4 bowls. Garnish with finely grated Pecorino Romano cheese.
ROASTED PORK LOIN WITH WILD MUSHROONS, GARLIC, AND SAGE PAN JUS
In this recipe the whole garlic cloves are roasted along-side the pork loin while the mushrooms are sauteed on the stove top. The recipe is from my favorite celebrity chef, Eric Ripert.
Provided by threeovens
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Tie the pork loin with kitchen string; string it once lengthwise, then at 1-inch intervals crosswise.
- Season generously with salt and pepper on all sides.
- Heat the oil in a skillet, over medium high heat, then sear the pork on all sides, including the 2 ends, until a golden color.
- Lower the heat, toss in the whole, unpeeled garlic cloves, cover, and let pan roast for 25 minutes.
- Meanwhile, trim and clean the mushrooms.
- Heat another skillet and cook the shallots, garlic, and thyme in the butter and garlic until softened, about 3 minutes.
- Add the mushrooms and cook them until tender, about 5 minutes; set aside.
- Continue to pan roast the pork until it registers 150 degrees F on an internal meat thermometer.
- Transfer pork to a cutting biard and ket rest.
- Return the pan to medium heat, stir in the bay leaves and sage, then deglaze the pan with wine.
- Continue to cook until the wine is reduced by half; add the chicken stock, bring to a boil, and reduce a little more.
- Stir in the mushrooms and let them infuse their flavor into the sauce.
- Cut the pork into 1/2-inch slices and serve with the mushrooms and sauce.
Nutrition Facts : Calories 718.3, Fat 52, SaturatedFat 16.3, Cholesterol 152.2, Sodium 197, Carbohydrate 10, Fiber 1.2, Sugar 2.5, Protein 49.7
PORK CHOP WITH SAGE, PROSCIUTTO AND MELTED FONTINA
Make and share this Pork Chop With Sage, Prosciutto and Melted Fontina recipe from Food.com.
Provided by Brookelynne26
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Heat a large frying pan over medium heat and add 4 tablespoons butter and olive oil. Dust each chop with flour and add to the pan. Cook for 2 minutes on each side.
- Glaze pan with the Marsala, sage, salt and pepper. Top each chop with a slice of prosciutto and a slice of fontina. Place pan in oven until the cheese is melted. Remove from oven and place one chop on each plate.
- Use the remaining juices in the pan and add the rest of the butter. RTeduce sauce and pour over each chop.
ROAST PORK TENDERLOINS WITH PROSCIUTTO AND SAGE
From Ladie's Home Journal, June 1994, this dish is simple and tasty. It can be prepared up to a day ahead.
Provided by lazyme
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450ºF.
- Combine sage, oil, garlic, pepper and salt in small bowl. Arrange one quarter of the prosciutto slices slightly overlapping on sheet of wax paper. Spread top with 1 1/2 teaspoons sage mixture; top with 1 pork tenderloin.
- Using wax paper as a guide, roll up from one long end to cover pork with prosciutto. Transfer to roasting pan. Repeat with remaining sage mixture, prosciutto and pork. (Can be made ahead. Cover and refrigerate up to 24 hours. Remove from refrigerator 1 hour before roasting).
- Roast pork 25 minutes or until meat thermometer inserted in thickest part reaches 160ºF. Transfer pork to cutting board; cover and keep warm.
- Heat juices in roasting pan over medium-high heat. Add vinegar and chicken broth and boil 2 minutes. Strain through fine sieve. Makes 1 cup.
- Slice pork 1/2 inch thick; transfer to warm platter. Spoon sauce over top and garnish with fresh herbs.
Nutrition Facts : Calories 459.7, Fat 22.5, SaturatedFat 6.4, Cholesterol 187.1, Sodium 428.1, Carbohydrate 1.7, Fiber 0.6, Sugar 0.2, Protein 59.4
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