Pork Tenderloin Saltimbocca Recipe
Brussels sprout kimchi, pomegranate.
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Ingredients
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Pork Tenderloin
Brussels Sprout Kimchi
Pomegranate Garnish
Method
Pork Tenderloin Preparation
- 1
Prepare the Pork Tenderloin
Preheat the oven to 400°F (200°C). Season the pork tenderloin with salt and black pepper. Lay the prosciutto slices over the pork, followed by the sage leaves. Secure with kitchen twine or toothpicks.
- 2
Sear the Pork
In a large oven-safe skillet, heat olive oil over medium-high heat. Add the pork tenderloin and sear on all sides until golden brown, about 3-4 minutes per side.
- 3
Roast the Pork
Transfer the skillet to the preheated oven and roast for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for 5-10 minutes before slicing.
Brussels Sprout Kimchi Preparation
- 4
Prepare the Brussels Sprouts
Trim and halve the brussels sprouts. In a large bowl, combine the gochugaru, minced garlic, grated ginger, fish sauce, and sugar. Add the brussels sprouts and mix well until they are evenly coated.
- 5
Ferment the Kimchi
Transfer the mixture to a clean jar or container, pressing down to remove air pockets. Allow it to ferment at room temperature for 2-3 days, then refrigerate.
Assembly
- 6
Serve the Dish
Slice the rested pork tenderloin and plate it. Top with the brussels sprout kimchi and sprinkle pomegranate seeds over for garnish.