Buy the best aged Prosciutto di Parma you can find and ask they not slice it so thin the slices fall apart.
Sage leaves, prosciutto and tenderloin are a true, simple, magnificent Italian dish.
Prosciutto di Parma is uncooked, unsmoked and dry cured ham from the region of Parma, Italy; made from accredited regional farms.
Prosciutto di Parma Wrapped Pork Tenderloin
If it is only a small group, we throw some thinly sliced potatoes and oyster mushrooms into the skillet once the pork reaches the oven. If it’s a large group use a hot sheet pan/skillet alongside the pork tenderloins/s.
The pork itself has no Carbs, the sides, will, depending on what you choose.
For a crowd: we love Rosemary and Garlic Roasted Potatoes, Sauteed Blue Oyster Mushrooms, Sauteed Granny Smith Apple Slices and/or Grilled or Roasted Carrots.
Ingredients
- ¾ – 1 lb. (349 – 454 gr) pork tenderloin 0 CHO
- 4 oz. (100 gr) aged prosciutto 0 CHO
- 10 sage leaves 0 CHO
- 2 TBSP avocado oil 0 CHO
- 150 gr baby potatoes, thinly sliced (16 CHO/110 gr) 21.8 CHO
- 100 grams blue oyster mushrooms trimmed (80 gr after) 3 CHO
- Salt and pepper to taste 0 CHO
TOTAL CHO 24.8 CHO
2 SERVINGS = 12.4 CHO EACH
3 SERVINGS = 8.2 CHO EACH
Instructions
- Pre heat oven to 425.
- Place a piece of parchment paper wide enough to wrap the tenderloin in. The parchment will help you roll the prosciutto and pork, but it will not be part of the cooking process.
- The pork from start to finish is 25 minutes sear/oven and a 10-minute rest before slicing, so plan the sides you want to use.
- Pat pork dry , salt and pepper all sides.
- Place prosciutto slices on the parchment, overlapping slightly until as wide as the tenderloin is long.
- Randomly place sage leaves on the prosciutto, top with the tenderloin , at the bottom, and use parchment to start the roll. Continue rolling without parchment until pork wrapped in prosciutto.
- In a large cast iron skillet, heat the oil over medium/high heat. Once hot, place tenderloin seam side down and sear until prosciutto is brown and slightly crisp. Turn and sear the remaining sides of the tenderloin, for a total of 7 minutes.
- Lightly salt and pepper the potato slices.
- Sprinkle thinly sliced potatoes on either side of the pork and place in the oven. Toss a bit and place skillet in oven. Cook for 8 minutes or until internal temperature of pork is 135.
- Remove pork to a cutting board and let rest, close to 10 minutes.
- Continue to cook potatoes for 4 minutes before adding trimmed blue oyster mushrooms to the skillet.
- After 4 minutes, slice tenderloin and remove potatoes and mushrooms from the oven. Plate vegetables and/or any other sides you are making.
