Baked prosciutto-wrapped pork tenderloin with sage and white wine
(0)
35 min
Under an hour
Sezamo
O friptură festivă extrem de fragedă și suculentă: mușchiuleț de porc asezonat cu salvie proaspătă, învelit în felii fine de prosciutto crudo, rumenit rapid la tigaie și desăvârșit la cuptor într-un sos mătăsos de vin alb, usturoi și unt.
Ingredients
Preparation method
Meat preparation
Remove the pork tenderloin from the refrigerator about 20 minutes before cooking to bring it to room temperature. Trim any white membranes (silverskin) from the meat and pat it thoroughly dry with paper towels. Season the meat with ground black pepper and just a pinch of salt (prosciutto is already salty).
Place the fresh sage leaves along the pork tenderloin. Wrap the meat tightly in the slices of prosciutto crudo, overlapping them slightly so that the entire surface of the meat is covered. You can secure the ends with kitchen twine or toothpicks if necessary.
Browning and oven baking
Preheat the oven to 190°C. In a large ovenproof skillet, heat the olive oil and 15 g of butter over medium-high heat. Add the lightly crushed, unpeeled garlic cloves.
Chef's tip
Do not overcook the pork tenderloin – being a lean cut, it becomes dry if the internal temperature exceeds 68°C. The ideal texture is slightly pink in the center.
The dish pairs wonderfully with a smooth potato and parsnip purée, butter-sautéed green beans, or roasted asparagus.
15 min
Under an hour
