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Pork Tenderloin with Prosciutto, Sage and Asiago Cheese


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  • 2 pounds pork tenderloin, pounded to 1/4 inch thickness
  • 1 1/2 cups all-purpose flour, plus 2 tablespoons
  • 8 tablespoons butter
  • 2 cups grated Asiago cheese
  • 16 slices prosciutto, thinly sliced
  • 2 cups chicken broth
  • 4 tablespoons chopped fresh sage leaves, plus 16 whole leaves
  • 2 cups vegetable oil


Preparation time 20mins
Cooking time 20mins


Step 1

Preheat oven to 375 degrees F.

Coat pork lightly in flour, brushing off excess. Melt 4 tablespoons of butter in frying pan, add pork and cook quickly 1 minute per side. Remove from pan and continue cooking the remaining pork. Add 3 to 4 tablespoons of cheese to each pork tenderloin and top with 2 prosciutto slices. Bake in oven for 5 to 6 minutes until cheese is bubbling.

In another frying pan, over medium heat, add remaining 4 tablespoons of butter and stir in 2 tablespoons of flour. Cook flour and butter mixture for 1 minute, stirring constantly. Add chicken broth and chopped sage and cook until thickened. Serve over pork tenderloins.

In heavy saucepan, heat oil and deep-fry sage leaves for garnish.


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