Ingredients and Weight:
- Pork Tenderloin: 500 grams (approximately 1 pound)
- Prosciutto (thin slices): 10-12 slices
- Fresh Sage leaves: 20-30 leaves
- Extra Virgin Olive Oil: 3 tablespoons
- Salt and Pepper: to season
- Breadcrumbs (optional): 1/4 cup
Preparation Time:
- Preparation: 30 minutes
- Cooking: 45-60 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- Prepare the pork tenderloin by seasoning it with salt and pepper.
- Wrap the pork tenderloin with prosciutto slices, securing them with toothpicks.
- Heat a pan and add olive oil. Once hot, add sage leaves and fry until crispy. Remove and set aside.
- Place the pork tenderloin on a baking dish and bake for about 45-60 minutes, or until the internal temperature reaches 145°F for medium-rare.
- Remove from the oven and let it rest for 10 minutes before slicing.
- Serve with the crispy sage leaves on top and, if desired, a sprinkle of breadcrumbs for added texture.
Nutritional Information: (Per serving, assuming the entire dish is shared by 8 people)
Calories: Approx. 400-500 calories (depending on the amount of breadcrumbs used)
Fat: Approx. 25-35 grams
Carbohydrates: Approx. 15-25 grams (from breadcrumbs)
Protein: Approx. 30-40 grams
(Note: Nutritional information may vary based on ingredients used and preparation method.)
Dish Characteristics:
- Prosciutto adds a salty and savory flavor to the pork tenderloin.
- The combination of pork and prosciutto results in a dish that is both hearty and luxurious.
- Crispy sage leaves provide a delightful crunch and aromatic flavor.
- The dish is perfect for special occasions or when you want to treat yourself to a delicious meal.
User Comments:
- "The prosciutto gave the pork tenderloin an amazing flavor! The crispy sage was a great addition."
- "This dish was so tender and juicy, the prosciutto added a perfect balance of saltiness."
- "I love how simple yet elegant this dish is. It's perfect for a dinner party."
- "The breadcrumbs added a nice texture to the dish. Would definitely make this again."
Special Precautions and Tips:
- Make sure to use fresh pork tenderloin for best results. Avoid using frozen meat if possible.
- Prosciutto slices should be thin to ensure even cooking and wrapping of the pork tenderloin.
- Sage leaves can be fried in batches to ensure even crisping. Be careful not to burn them.
- Adjust the seasoning according to your preference, adding more salt and pepper if needed.
