Tuesday, November 10, 2009



1 pork tenderloin, trimmed and cut into twelve 3/4-inch pieces
12 fresh sage leaves, minced
12 slices of prosciutto
2 tbsp. extra virgin olive oil
2 cloves garlic, smashed
2 tbsp. butter
juice of 1/2 lemon
salt and pepper


On a flat work surface, pound the pork slices thin; season both sides with salt and pepper. Top each pork slice with a pinch of minced sage and wrap with the prosciutto.

Heat oil and smashed garlic over medium heat in a large skillet. Working in batches add the pork and cook until browned on each side, about 2 minutes (until cooked through). Transfer to a platter.

Add the butter to the skillet and cook until browned, scraping up any bits from the bottom of the pan. Add the lemon juice to the pan and stir. Pour sauce over pork and serve immediately.

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