Pork Tenderloin with Prosciutto, Sage and Asiago Cheese
- 2 pounds pork tenderloin, pounded to 1/4 inch thickness
- 1 1/2 cups all-purpose flour, plus 2 tablespoons
- 8 tablespoons butter
- 2 cups grated Asiago cheese
- 16 slices prosciutto, thinly sliced
- 2 cups chicken broth
- 4 tablespoons chopped fresh sage leaves, plus 16 whole leaves
- 2 cups vegetable oil
Preheat oven to 375 degrees F.
Coat pork lightly in flour, brushing off excess. Melt 4 tablespoons of butter in frying pan, add pork and cook quickly 1 minute per side. Remove from pan and continue cooking the remaining pork. Add 3 to 4 tablespoons of cheese to each pork tenderloin and top with 2 prosciutto slices. Bake in oven for 5 to 6 minutes until cheese is bubbling.
In another frying pan, over medium heat, add remaining 4 tablespoons of butter and stir in 2 tablespoons of flour. Cook flour and butter mixture for 1 minute, stirring constantly. Add chicken broth and chopped sage and cook until thickened. Serve over pork tenderloins.
In heavy saucepan, heat oil and deep-fry sage leaves for garnish.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Carissa Seward
Recipe courtesy of Anne Burrell