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Pork Tenderloin with Prosciutto, Sage and Asiago Cheese Recipe

Pork Tenderloin with Prosciutto, Sage and Asiago Cheese

Recipe courtesy Carissa Seward

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on March 21, 2010

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    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?

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  • on July 13, 2009

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    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!

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  • on August 18, 2008

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

    Family really enjoyed.

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  • on December 18, 2007

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    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.

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  • on August 25, 2007

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    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.

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  • on October 12, 2006

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    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 good

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  • on May 10, 2006

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

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  • on April 29, 2006

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    I used about half the amount of cheese and it was more than enough for us. Very easy to make.

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  • on April 18, 2006

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    We enjoyed this dish. Never would have thought of the combination.
    Hubby loved it.

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