Minimally Invasive

2 pork tenderloins
8 slices prosciutto
olive oil
sage pesto, recipe follows

Preheat oven to 425 degrees. Trim tenderloins of visible fat and fold thin ends under so the tenderloins are uniformly thick. This will help them cook evenly. Coat with sage pesto and set aside.

Lay out four slices of prosciutto, slightly overlapping each piece on the long side. Place pesto-coated tenderloin in the center of the prosciutto, then fold the ends over the loin to cover. Place in a roasting pan lightly coated with olive oil. Repeat the process with the second tenderloin. Rub both tenderloins with a light coating of olive oil to keep the prosciutto from drying out in the oven.

Roast for about 30 minutes or until internal temperature reaches 160 degrees. Cover pan and allow meat to rest for 5 minutes before slicing.

Sage Pesto, adapted from iVillage’s Herbs Forum

I used two more garlic cloves than the recipe called for because I knew it would go well with the pork. Even on its own, I don’t think the pesto was overly garlicky, so let your taste be your guide. This pesto would be great smeared beneath the skin of chicken or turkey, too, something I’ll try once my sage plant recovers.

1/2 cup fresh sage leaves
1 1/2 cups fresh parsley leaves
4 garlic cloves
1/2 cup pine nuts or walnuts
1/2 cup parmesan cheese
1/2 cup olive oil

Combine sage, parsley, garlic, cheese, and nuts in a food processor. Process to mix. With machine running, slowly add the olive oil. Season to taste with salt and pepper and process to the desired consistency.