Ingredients

2 pork tenderloins
1 tbsp. vegetable oil
Salt and pepper
Prosciutto – about 16 slices
Fresh whole sage leaves – about 14

 

The making of...
Preheat over to 350.
Grease the bottom of roasting pan with veg. oil. Set aside.

Salt and pepper the tenderloins. Lay enough slices of prosciutto, with the longer sides slightly overlapping, in the bottom of the roasting pan equal to the length of one tenderloin. Place the tenderloin onto the prosciutto. Lay sage leaves at 2" intervals along the tenderloin. Wrap prosciutto neatly over the pork and sage. To prevent the prosciutto from curling during roasting, roll the pork so the ends of the prosciutto are on the underside, against the pan. Repeat with second tenderloin.

Roast on middle rack for 35 min. Remove from oven, tent with foil, and let stand for 10 min. before slicing into medallions.

Serve with applesauce gravy (below).

Applesauce Gravy
1 cup chicken stock
1 tbsp. cornstarch mixed with 1/4 cup cold water
1/2 tbsp. brown sugar
1 tsp. soy sauce
1/2 unsweetened applesauce
2 tsp. butter
1 tsp. cider vinegar
Fresh black pepper to taste

 

Mix chicken stock, cornstarch mixture, brown sugar, and applesauce in small saucepan.

Cook over med. heat until sugar dissolved and sauce has thickened and is heated through.
Remove from heat and stir in butter and cider vinegar.
Season with pepper, and keep warm.

Makes 1 cup.

Compliments to Chef Nadine!