Pork Tenderloin with Prosciutto, Sage and Asiago Cheese

Recipe courtesy Carissa Seward

Show: Episode:

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 9 Reviews
Total Time:
40 min
Prep
20 min
Cook
20 min
Yield:
7 to 8 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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 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.

* Guest Recipe

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 9 reviews

  • on March 21, 2010

    Flag

    How do you prepare the Pork? Do you cut the tenderlion into rings and pound the rings? Or do you pound out the pork loin?

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 13, 2009

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 18, 2008

    Flag

    I enjoyed the recipe but added heavy cream to the put with flour. This was great and served over pasta.

    Family really enjoyed.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Rum and Cola Cured Pork Tenderloin

Rum and Cola Cured Pork Tenderloin

Rated 2 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.