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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.
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Prep Time 20 minutes
Cook Time 25 minutes
Rest 5 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine French
Servings 4 servings
Calories 450 kcal

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.
Keyword Comfort Food, Pork Tenderloin, Prosciutto