Name: Sage & Prosciutto Pork with Rich Mushroom Ragout Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 4 pork tenderloin medallions; 8 slices of prosciutto; 2 tbsp olive oil; 2 tbsp fresh sage leaves, chopped; Salt and pepper, to taste; 1 lb mushrooms, sliced; 2 cloves of garlic, minced; 1 cup chicken broth; 1 cup heavy cream; 2 tbsp butter; 1 tbsp flour; Fresh parsley, for garnish

How To Make Sage & Prosciutto Pork with Rich Mushroom Ragout

Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

Serves:

Ingredients

4 pork tenderloin medallions
8 slices of prosciutto
2 tbsp olive oil
2 tbsp fresh sage leaves, chopped
Salt and pepper, to taste
1 lb mushrooms, sliced
2 cloves of garlic, minced
1 cup chicken broth
1 cup heavy cream
2 tbsp butter
1 tbsp flour
Fresh parsley, for garnish

Instructions

Preheat the oven to 400°F.
Season the pork medallions with salt, pepper, and chopped sage.
Wrap each medallion with two slices of prosciutto, ensuring it’s completely covered.
Heat the olive oil in a large skillet over medium-high heat.
Sear the pork medallions for 2-3 minutes on each side until they develop a golden crust.
Transfer the pork to a baking dish and place it in the preheated oven for 10-12 minutes, or until the internal temperature reaches 145°F.
In the same skillet, add the sliced mushrooms and minced garlic. Cook until the mushrooms are browned and softened.
Reduce the heat to medium and add the butter to the skillet. Once melted, sprinkle the flour over the mushrooms and stir to combine.
Slowly pour in the chicken broth while stirring constantly. Cook until the broth has thickened.
Stir in the heavy cream and continue cooking for another 2-3 minutes until the sauce is creamy.
Remove the pork from the oven and let it rest for a few minutes before serving.
Serve the pork medallions with a generous spoonful of the mushroom ragout on top.
Garnish with fresh parsley and enjoy!