Create a stunning centrepiece for any meal with Prosciutto Wrapped Pork Tenderloin with Crispy Sage. The lean, tender pork tenderloin is wrapped in layers of prosciutto, which season the meat with its rich, salty flavour while crisping up in the oven, making for a beautiful balance of textures.
Crispy sage leaves further elevate the dish with their earthy, slightly peppery taste and aromatic quality that matches the richness of the pork and prosciutto. This dish balances perfectly beyond the tender pork to the silken saltiness of the prosciutto to the fragrant crunch of the pure sage. It’s an appropriate First Course for special occasions or a weekend dinner, and it plays so well with roasted vegetables, mashed potatoes or a light salad.
Elegant yet simple to prepare, Prosciutto Wrapped Pork Tenderloin with Crispy Sage brings together classic ingredients in a way that’s both sophisticated and satisfying.
Prosciutto Wrapped Pork Tenderloin with Crispy Sage: A Flavorful and Elegant Dish
The prosciutto-wrapped pork tenderloin with crispy sage is a fancy pant but relatively easy dish that combines the buttery richness of pork with the salty, crispy goodness of prosciutto and toasted sage. Pork tenderloin, beloved for its tenderness and mild flavour, is beneath thin sheets of prosciutto, which crisps during roasting, making a glorious contrast alongside the moist, juicy pork.
To finish the dish off with something special, I added crispy sage leaves that add a fragrant, earthy note that ties it all together, making this dish a star of the show on any meal table. Whether this dish graces a holiday feast, a special occasion or an elevated weeknight dinner, it takes the humble pork tenderloin to a whole new level while still providing a complex interplay of flavours and textures.
Why Homemade Prosciutto-Wrapped Is a Great Idea
Why Make Prosciutto Wrapped Pork Tenderloin with Crispy Sage at Home? For starters, you can adjust the prosciutto-and-sage combo to suit your salty and herbal biases, either by using less prosciutto for gentler salinity or more sage for a more herbal punch. Staying in and cooking gives you control over using the freshest, highest-quality ingredients — pasture-raised pork, artisan prosciutto, fresh sage — that will make the biggest difference in flavour.
If you make it yourself, you choose how to season, cook and present it — from the crispy prosciutto to tender, perfectly cooked pork. Plus, its diverse wrapping options (bacon or gluten-free prosciutto!) and possibilities for different herbs will make sure it conforms to most diets. Homemade dishes like this are often more economical than restaurant versions, and the satisfaction of preparing an elegant meal from scratch is unbeatable.
Keys for Better Prosciutto Wrapped Pork Tenderloin with Crispy Sage
To achieve the best results when preparing Prosciutto Wrapped Pork Tenderloin with Crispy Sage, there are a few key tips to keep in mind:
- Searing the Pork: Searing the pork tenderloin for a few minutes on all sides in a hot pan is a good idea, before wrapping it in prosciutto. This browns the meat’s surface and brings in moisture, leading to a juicy, tasty outcome.
- Technique to wrap prosciutto: Place one piece of prosciutto on the cutting board and lay the pork on top. Wrap the prosciutto around the pork. This will allow the prosciutto to crisp up uniformly as the pork roasts. Others like to tie up the prosciutto with kitchen twine to hold it all together during cooking.
- Cooking Temperature and Time: For optimal texture, roast pork tenderloin over moderate heat—generally at 375°F (190°C)—until an instant-read thermometer registers 145°F (63°C) for medium-rare to medium doneness. Don’t overcook the pork, though: It can dry out.
- Crispy Sage: For perfectly crispy sage leaves, drop them in hot olive oil for a few seconds until crisped and fragrant. Watch that they don’t brown too much, as they can become bitter if cooked too long. After frying, place on paper towels to absorb extra grease.
- Resting the Pork: Once you take the pork out of the oven, let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, creating a moist, tender dish.
Health Benefits of Prosciutto Wrapped Pork Tenderloin with Crispy Sage
Prosciutto Wrapped Pork Tenderloin with Crispy Sage is undoubtedly an indulgent dish. Still, it has the potential to be nutrient-dense, too, especially when served with healthy sides like roasted vegetables or a greens salad. Pork tenderloin is a lean source of meat that is a good source of high-quality protein and a number of essential vitamins and minerals, including B vitamins, zinc, and selenium.
Prosciutto is higher in sodium but can be enjoyed in moderation. A little goes a long way in flavour, and it is leaner than other cured meats. Sage is an herb abundant in antioxidant properties that was traditionally used for one of the main anti-inflammatory effects. With proper portion sizes, this dish could be part of a balanced meal overall.
| Nutrient | Source | Health Benefit |
|---|---|---|
| Protein | Pork tenderloin | Essential for muscle growth, immune function, and tissue repair. |
| Vitamins (B6, B12) | Pork tenderloin | Supports energy production, brain function, and red blood cell formation. |
| Antioxidants | Sage | Contains compounds that help reduce oxidative stress and inflammation. |
| Iron | Pork tenderloin | Important for oxygen transport in the blood and overall energy levels. |
| Sodium | Prosciutto | Adds flavor, but should be consumed in moderation to maintain heart health. |
| Zinc | Pork tenderloin | Vital for immune health, wound healing, and cell growth. |
Prosciutto Wrapped Pork Tenderloin with Crispy Sage Recipe
Ingredients
- 1 1 lb pork tenderloin
- 8 slices prosciutto
- 12 fresh sage leaves
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic minced
- 1/2 cup dry white wine or chicken broth
- Salt and pepper to taste
- Fresh thyme sprigs optional for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Pork Tenderloin: Pat the pork tenderloin dry with paper towels. Season the pork all over with salt and pepper.
- Wrap with Prosciutto: Lay the prosciutto slices on a sheet of plastic wrap, slightly overlapping, to form a single layer. Place the pork tenderloin in the center of the prosciutto and roll it up tightly, ensuring the prosciutto wraps around the pork completely.
- Sear the Pork: Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the wrapped pork tenderloin and sear it on all sides until golden brown, about 3-4 minutes per side.
- Add Garlic and Butter: Once the pork is seared, add the butter to the pan along with the minced garlic. Cook for about 30 seconds until fragrant.
- Add Sage and Wine: Add the fresh sage leaves around the pork in the pan. Pour in the white wine (or chicken broth), scraping up any brown bits from the bottom of the skillet. Let the wine simmer for a couple of minutes.
- Transfer to Oven: Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when checked with a meat thermometer.
- Crisp the Sage: While the pork is roasting, in a small skillet, heat a tablespoon of olive oil over medium heat. Add the sage leaves and cook for about 1-2 minutes until crispy. Remove the leaves from the skillet and set them aside on a paper towel.
- Rest and Slice: Once the pork is done, remove it from the oven and let it rest for 5-10 minutes before slicing. This will allow the juices to redistribute.
- Serve: Slice the prosciutto-wrapped pork tenderloin into 1-inch thick slices and arrange on a platter. Garnish with crispy sage leaves and thyme sprigs (if using). Serve and enjoy!
Notes
For a Crispier Prosciutto: You can broil the wrapped pork for the last 3-5 minutes in the oven to make the prosciutto extra crispy.
Make Ahead: You can prepare the prosciutto-wrapped pork up to a day in advance, then sear and roast it when ready to serve.
Tips for better Prosciutto Wrapped Pork Tenderloin with Crispy Sage
1. Choose the Right Pork Tenderloin
Tip: Choose a fresh, quality piece of pork tenderloin and have it well-trimmed for best results. Seek one that’s uniform in shape, which helps guarantee that it’ll cook evenly. On the cooking side, if you have silverskin (the tough, silvery membrane) left on, remove it because it’ll be chewy and nasty if you don’t.
Why: A well-trimmed, high-grade tenderloin cooks more evenly and stays juicy, yielding a tender and flavorful result.
2. Sear the Pork at High Heat
Tip: When searing the prosciutto-wrapped pork, be sure to have your skillet preheated over medium-high heat, with a splash of olive oil in it. The objective here is to develop a nice, golden crust on the prosciutto without overcooking the pork.
Why: Searing builds a great crust, and it helps form a seal to lock in the juices, keeping the pork tender and moist. It also improves the flavour, caramelizing the prosciutto and lending a profound richness.
3. Use Fresh Sage Leaves and Crisp Them Separately
Tip: For optimal flavour, always use fresh sage leaves. If you fry the sage, don’t crowd the pan, and be sure to take them out of the oil once crispy since they can burn badly.
Why: Fresh sage is more aromatic and bright than dried sage. Crispy sage leaves provide a light, crunchy texture and enhance the herb’s earthy flavour, which contrasts beautifully with the tender pork.
4. Roast to the Right Temperature (Don’t Overcook)
Tip: The prosciutto-wrapped pork is cooked when the internal temperature reads 145°F (63°C), so roast it, let it rest for 5-10 minutes, then slice. A meat thermometer is best for this.
Why: Though pork tenderloin is lean, overcooking it can leave a dry texture. Resting the pork after roasting redistributes the juices, which makes the meat more tender and flavorful.
References
Try Our Recipes
Long John Silvers Batter Recipe
Benihana Chicken Fried Rice Recipe