Pork Tenderloin with Prosciutto, Sage and Asiago Cheese

Recipe courtesy Carissa Seward

Show: The Next Food Network StarEpisode: Paula Deen Pilots

Rated: 4 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
20 min
Level:
Intermediate
Yield:
7 to 8 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 20 min
Total:: 40 min

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Ingredients

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

Directions

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 theremaining 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.

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Comments & Reviews

recipe Pork Tenderloin with Prosciutto, Sage and Asiago Cheese
Karen Huntington Beach, CA 07-13-2009
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Very poorly written
Rated: 4 stars out of 5

This is a good recipe if you're an experienced cook and know your quatities, etc. 1 1/2 cups vegetable oil to fry 16 sage... leaves? how do you end up with 8 pieces of pork before pounding? Anyway after figuring it out and making modifications to quantities and fat content we had a great dinner!Read more
recipe Pork Tenderloin with Prosciutto, Sage and Asiago Cheese
Anonymous 08-18-2008
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Great
Rated: 4 stars out of 5

I enjoyed the recipe but added heavy cream to the put with flour. This was great and served over pasta. Family really... enjoyed.Read more
recipe Pork Tenderloin with Prosciutto, Sage and Asiago Cheese
Anonymous 12-18-2007
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Very good
Rated: 5 stars out of 5

The whole family loved it. We added sage, thyme and salt and pepper to the flour before we floured the pork. We also added... shrdded provolone with the asiago, the combo of flavors was outstanding.Read more
recipe Pork Tenderloin with Prosciutto, Sage and Asiago Cheese
Teri Lockport, IL 08-25-2007
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Pretty good, actually
Rated: 4 stars out of 5

We liked this dish a lot, but made a few adjustments. 1) After an unfortunate run in with some overpowerng Sage at an... Italian Restaurant in Chicago, I'm pretty much avoiding the stuff; we skipped the sage and the sauce, and it was still great. 2) Don't worry about adding salt at any point--if you haven't worked with these ingredients, both the prosciutto and asiago add quite a bit of saltiness. I recommend low sodium chicken stock if you want to make the sauce.Read more
recipe Pork Tenderloin with Prosciutto, Sage and Asiago Cheese
Thomas Sherman Oaks, CA 10-12-2006
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LOVED!
Rated: 5 stars out of 5

Everyone inluding my in-laws enjoyed this dish, and they are quite a handfull to please. Also when in a rush and no meat to... place on top, i just did without and tasted just as goodRead more
recipe Pork Tenderloin with Prosciutto, Sage and Asiago Cheese
Anonymous 05-10-2006
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cordon bleu
Rated: 2 stars out of 5

this recipe was good but was very similar to chicken cordon bleu. i was expecting just a ilttle more.