Best Pork Loin With Prosciutto Fontina And Sage Recipes

ROAST PORK TENDERLOINS WITH PROSCIUTTO AND SAGE

Steps:

• Preheat oven to 450ºF.
• Combine sage, oil, garlic, pepper and salt in small bowl. Arrange one quarter of the prosciutto slices slightly overlapping on sheet of wax paper. Spread top with 1 1/2 teaspoons sage mixture; top with 1 pork tenderloin.
• Using wax paper as a guide, roll up from one long end to cover pork with prosciutto. Transfer to roasting pan. Repeat with remaining sage mixture, prosciutto and pork. (Can be made ahead. Cover and refrigerate up to 24 hours. Remove from refrigerator 1 hour before roasting).
• Roast pork 25 minutes or until meat thermometer inserted in thickest part reaches 160ºF. Transfer pork to cutting board; cover and keep warm.
• Heat juices in roasting pan over medium-high heat. Add vinegar and chicken broth and boil 2 minutes. Strain through fine sieve. Makes 1 cup.
• Slice pork 1/2 inch thick; transfer to warm platter. Spoon sauce over top and garnish with fresh herbs.

PORK AND PROSCIUTTO WITH MARSALA BROWN BUTTER

Steps:

• For the pork and prosciutto: Cut the pork into 1-inch-thick medallions. Place each piece between 2 pieces of plastic wrap and using the flat side of a meat mallet, pound to 1/8-inch even thickness.
• Add the flour to a shallow dish and season liberally with salt and pepper. Lightly dredge each piece of pork in the flour mixture and place on a wire rack to set.
• Add the olive oil to a 12-inch cast-iron skillet and set over medium heat. Working in batches, add 3 to 4 pieces of prosciutto and cook on each side until golden and crispy, 30 to 45 seconds. It's okay if they curl up a little and twist as they cook; the most important thing is they are crispy! Set aside on paper towels to drain. Repeat with the remaining prosciutto. Add the sage leaves to the oil and cook until translucent and crispy, about 45 seconds. Drain and set aside.
• Cook the pork in the same skillet in batches, 3 to 4 pieces at a time. Cook until golden brown, 1 to 2 minutes per side. Set out on a serving platter and keep warm.
• For the marsala brown butter: Discard all but 2 tablespoons of oil from the skillet. Remove any black bits with a paper towel. Add the butter, garlic and shallots and cook over medium heat until the butter browns and the shallots turn translucent, 3 to 4 minutes. Use a wooden spoon to scrape up any brown bits from the bottom of the skillet.
• Move the skillet away from the heat and deglaze with the Marsala. Return to the heat and simmer until reduced by half, 1 to 2 minutes. Add the chicken stock and simmer for another 2 minutes. Season with salt and pepper, then add the chopped parsley.
• To serve, pour the brown butter sauce over the pork and drizzle with lemon juice. Garnish with the crispy prosciutto and sage.

PORK WRAPPED IN SAGE AND PROSCIUTTO

Steps:

• Put oven rack in middle position and preheat oven to 425°F. Slightly overlap long sides of 6 prosciutto slices on work surface with short ends nearest you and scatter 8 sage leaves crosswise on top. Pat 1 pork tenderloin dry and sprinkle all over with 1/4 teaspoon salt and 1/8 teaspoon pepper. Put meat on top of sage across middle of prosciutto (tucking end of tenderloin underneath if very thin), then wrap prosciutto around pork to enclose. Wrap second tenderloin in same manner.
• Transfer tenderloins, seam sides down and 2 inches apart, to a small roasting pan and brush prosciutto all over with oil, then roast until thermometer inserted in center of meat registers 150°F, about 25 minutes. Transfer to a platter and let stand 10 minutes before slicing.

PORK CHOP WITH SAGE, PROSCIUTTO AND MELTED FONTINA

Steps:

• Preheat oven to 375°F.
• Heat a large frying pan over medium heat and add 4 tablespoons butter and olive oil. Dust each chop with flour and add to the pan. Cook for 2 minutes on each side.
• Glaze pan with the Marsala, sage, salt and pepper. Top each chop with a slice of prosciutto and a slice of fontina. Place pan in oven until the cheese is melted. Remove from oven and place one chop on each plate.
• Use the remaining juices in the pan and add the rest of the butter. RTeduce sauce and pour over each chop.