Prosciutto-Wrapped Pork Tenderloin with Sage and Creamy Parmesan Mashed Potatoes
A refined yet comforting dish featuring succulent pork tenderloin wrapped in prosciutto and fresh sage, served with creamy Parmesan mashed potatoes.
Equipment
- Oven
- Large oven-safe skillet
- Large pot
- Cutting board
- Kitchen twine
- Potato masher
Ingredients
Meat
- 1 lb Pork tenderloin [450g]
- 8 slices Prosciutto, thin slices about 4 oz [115g]
Produce
- 8 Fresh sage leaves
- 2 lbs Yukon Gold potatoes peeled and quartered [900g]
- 2 cloves Garlic minced
- 1 tablespoon Fresh thyme leaves
- 1/4 cup Fresh parsley chopped
- 1 Lemon zested and juiced
Dairy
- 1/2 cup Whole milk [120ml]
- 1/4 cup Unsalted butter [60g]
- 1/4 cup Parmesan cheese grated [25g]
Oils & Vinegars
- 2 tablespoons Olive oil [30ml]
Baking & Spices
- 1 teaspoon Kosher salt [5g]
- 1/2 teaspoon Freshly ground black pepper [2g]
Instructions
Prepare the Pork
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix minced garlic, lemon zest, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Pat the pork tenderloin dry and rub with the garlic-herb mixture.
- Lay out 4 slices of prosciutto slightly overlapping on a work surface. Place 4 sage leaves on top of the prosciutto.
- Place half of the pork tenderloin at one end of the prosciutto and roll tightly, encasing the pork. Repeat with the remaining prosciutto, sage, and pork.
- Tie the wrapped pork with kitchen twine at 1-inch intervals to secure.
Cook the Pork
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear the wrapped pork for 2-3 minutes on each side until the prosciutto is golden brown.
- Transfer the skillet with the pork to the oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
Prepare the Mashed Potatoes
- While the pork is cooking, place potatoes in a large pot and cover with cold water. Add 1/2 teaspoon of salt.
- Bring to a boil over high heat, then reduce to medium-low and simmer for 15-20 minutes, or until potatoes are tender when pierced with a fork.
- Drain the potatoes and return them to the pot. Add butter and mash until smooth.
- Gradually stir in warm milk and Parmesan cheese. Season with remaining salt and pepper to taste.
Finish and Serve
- Remove the pork from the oven and transfer to a cutting board. Tent with foil and let rest for 5 minutes.
- Deglaze the skillet with lemon juice, scraping up any browned bits.
- Slice the pork tenderloin into medallions.
- Divide the mashed potatoes among 4 plates and top with pork medallions.
- Spoon the pan sauce over the pork, garnish with fresh parsley, and serve immediately.
Notes
For best results, ensure the pork reaches an internal temperature of 145°F (63°C) before removing from the oven. Let it rest for 5 minutes to allow the juices to redistribute before slicing.
You can prepare the garlic-herb mixture and wrap the pork in prosciutto a few hours ahead of time. Keep refrigerated until ready to cook.
For a variation, try using pancetta instead of prosciutto, or rosemary instead of sage.
Notes:
- For a lighter version, use low-fat milk instead of whole milk in the mashed potatoes, or swap butter with a small amount of olive oil.
- For an alternative to prosciutto, use turkey bacon or thinly sliced chicken breast.
- Storage: Store leftover pork and mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes or until warmed through. The mashed potatoes can be reheated in the microwave, adding a splash of milk to keep them creamy.
- Fresh sage and thyme provide the best flavor, but if using dried herbs, reduce the quantity by half.
Quick Tips:
- To thicken the mashed potatoes, add more Parmesan cheese or reduce the amount of milk.
- For crispier prosciutto, sear the wrapped pork over medium-high heat for an additional 1-2 minutes before placing it in the oven.
- Use kitchen twine to keep the prosciutto secure while cooking to prevent it from unraveling.
Side Dish Suggestions:
- Vegetables: Steamed asparagus or roasted Brussels sprouts for a fresh, green contrast.
- Salads: A light arugula salad with lemon vinaigrette pairs well with the rich flavors.
- Pasta: Simple buttered pasta or garlic sautéed spinach would complete the meal without overpowering the main dish.
Nutritional Benefits:
- Pork tenderloin is a lean source of protein, helping with muscle maintenance.
- Sage and thyme contain antioxidants and may aid in digestion.
- Potatoes are rich in potassium, supporting heart health, while the garlic provides anti-inflammatory benefits.
Serving Suggestions:
- Serve the pork tenderloin medallions over a bed of mashed potatoes, drizzling the lemon deglazed sauce over the top.
- For a stylish presentation, garnish with a few fresh sage leaves or a sprinkle of chopped parsley.
- Complementary beverages: A glass of Chardonnay or a non-alcoholic lemon-infused sparkling water pairs well.
Meal Prep Tips:
- The garlic-herb mixture can be made up to 24 hours in advance. Store it in the refrigerator to allow the flavors to meld.
- Wrap the pork in prosciutto and sage up to 4 hours before cooking. Cover and refrigerate until ready to cook.
- Potatoes can be peeled and stored in cold water in the refrigerator for up to 12 hours before boiling.
Customization Ideas:
- Vegetarian: Substitute the pork with a thick slice of portobello mushroom or a firm tofu block. Use vegetable stock instead of deglazing with lemon juice.
- Gluten-Free: This recipe is naturally gluten-free. Just ensure all ingredients, such as prosciutto and cheese, are certified gluten-free.
- Dairy-Free: Use dairy-free butter and milk in the mashed potatoes. Nutritional yeast can replace Parmesan for a cheesy flavor.
