Pork Tenderloin Recipe

Prepare and Season Tenderloins

Trim silver skin and excess fat from each pork tenderloin. Pat dry with paper towels. Rub each with 1/2 tablespoon Dijon mustard and 1/2 tablespoon olive oil. Season evenly with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper on all sides.

Assemble Prosciutto & Sage Wrap

Lay 4 slices of prosciutto slightly overlapping on a work surface to form a rectangle large enough for one tenderloin. Place 6 sage leaves in a line down the center. Place a seasoned tenderloin on top of the sage and prosciutto. Tightly wrap prosciutto around the tenderloin, overlapping edges to fully encase the meat. Repeat with second tenderloin (use remaining prosciutto and sage). Secure ends under the roll so prosciutto stays in place.

Sear (optional) and Roast

Preheat oven to 200°C (400°F). Heat a large ovenproof skillet over medium-high heat. Add 1/2 tablespoon olive oil and sear each wrapped tenderloin on all sides (including ends) until prosciutto is golden, about 1–2 minutes per side. Transfer skillet to preheated oven and roast until internal temperature reaches 62–65°C (145–150°F) for medium, about 12–18 minutes depending on size. Use a probe thermometer for accuracy. Remove from oven and transfer tenderloins to a cutting board; loosely tent with foil and rest 8–10 minutes (carryover will raise temp a few degrees).

While oven is preheating, toss the baby potatoes with 2 tablespoons olive oil, minced garlic, chopped rosemary, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a bowl. Spread potatoes in a single layer on a baking sheet. Place in the oven (can roast alongside the pork if space allows) and roast for 25–35 minutes, turning once halfway through, until golden and tender. When done, keep warm in the turned-off oven or covered lightly with foil until serving.

Trim and prepare vegetables so they are similar thickness for even cooking. About 10 minutes before the pork is finished resting, heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 teaspoon olive oil. Add vegetables and sauté, turning occasionally, until crisp-tender and lightly caramelized (4–7 minutes depending on vegetable). Season with 1/2 teaspoon salt, 1/4 teaspoon pepper and finish with the zest and juice of 1/2 lemon. Keep warm until plating.

While pork rests, make the reduction. In a small saucepan over medium heat, melt 1/2 tablespoon butter and add the minced shallot. Cook until softened and translucent, about 2–3 minutes (do not brown). Add the port and bring to a brisk simmer. Reduce by about two-thirds until syrupy and coats the back of a spoon, about 12–15 minutes.

When port has reduced, add the stock, brown sugar and red wine vinegar. Continue simmering until sauce is glossy and reduced to about 200–250 ml (another 5–8 minutes). Stir in the chiffonade sage and remove from heat. Whisk in the remaining 30–40 g cold butter cubes a few at a time to emulsify and slightly thicken the sauce. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper to taste. Keep warm. If sauce becomes too thick, thin with a splash of stock or water.

Taste and adjust seasoning—if too sweet, balance with a touch more vinegar; if too tart, a pinch more sugar.

Slice each rested tenderloin into 1-inch medallions. Arrange 3–4 slices per plate with a portion of roast potatoes and seasonal vegetables. Spoon 1–2 tablespoons of the port & sage reduction over the pork and a little on the plate alongside for dipping. Garnish with an additional fresh sage leaf if desired and serve immediately.