Some might see this Prosciutto and Sage Wrapped Pork Tenderloin perfect for the coming Holiday season…but I say…why wait? This recipes can be done in the oven or on the barbecue pit this Summer.
INGREDIENTS:
- 1 Head of Garlic, roasted*
- 12 Fresh Sage Leaves
- 3 lb Pork Tenderloin
- 6 Slices Prosciutto
- Salt and Pepper to taste
- Vegetable Oil Spray
DIRECTIONS:
Preheat oven to 375 degrees. Arrange tenderloins on a work surface. Rub the top of each tenderloin with some roasted garlic and season with salt and pepper. Lay the sage leaves in a row on top of each tenderloin. Wrap 3 slices of Prosciutto around each tenderloin and secure with kitchen string or toothpicks. Coat a skillet with vegetable oil spray and heat on medium heat. Sear tenderloins until golden brown on all sides. Transfer the tenderloins to a roasting pan and place in the oven to cook to medium doneness, about 8-10 minutes. Transfer tenderloins to a cutting board and let rest 10 minutes before carving.
Makes 12, 4 oz servings.
*To roast the garlic-preheat oven to 300 degrees. Cut the top from the head of garlic. Place garlic in the center of a piece of tin foil and drizzle with 1/2 tbsp olive oil. Wrap in foil and roast in the oven for 45 minutes. When cool enough to handle, squeeze the garlic flesh from the head into a small bowl.
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