Pork Tenderloin with Prosciutto, Sage and Asiago Cheese

Name: Pork Tenderloin with Prosciutto, Sage and Asiago Cheese
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 7 to 8 servings
Cuisine: american
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

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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

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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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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Show: Food Network Star

Episode: Paula Deen Pilots

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