Prosciutto Wrapped Pork Tenderloin with Gorgonzola Cream Sauce
I love pork. However, pork wrapped in more pork after being slathered in sage, and a healthy amount of black pepper and sea salt is pretty much the perfect meal. Then, add in a delicious, rich Gorgonzola Cream Sauce, and you have sweet bliss. I served this with some honey-thyme roasted carrots and parsnips.
- 1 pork tenderloin, about 1.5 lbs.
- 6 oz. thinly sliced prosciutto
- good bunch fresh sage, leaves picked and chopped
- salt and pepper
For the Gorgonzola Cream Sauce:
- 1 cup heavy cream
- 6 oz. gorgonzola, crumbled
- 2 Tbsp grated parmagianno regianno
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/8 tsp nutmeg
Put oven rack in middle position and preheat oven to 425°F.
Slightly overlap long sides of prosciutto slices on work surface with short ends nearest you and scatter chopped sage leaves on top.
Pat your pork tenderloin dry and sprinkle all over salt and 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 tenderloin, seam side down 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.
Meanwhile, while the pork is in the oven, bring heavy cream to a boil in a heavy sauce pan over medium-high heat, reduce heat and simmer for 30 minutes or until liquid has reduced by half, stirring occasionally.
Remove the pan from the heat; add the Gorgonzola, Parmesan, salt, pepper, and nutmeg. Whisk until cheese melts to a smooth consistency.
Drizzle the Gorgonzola Sauce over sliced pieces of the prosciutto wrapped pork tenderloin, and serve immediately.