Pork Tenderloin with Prosciutto, Sage and Asiago Cheese
- Level: Intermediate
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 7 to 8 servings
- Level: Intermediate
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 7 to 8 servings
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.
