Directions
- 1Cut a pork tenderloin into slices and pound it very thinly, about 1/4 inch thick.
- 2Salt on both sides, put a sage leaf on each cutlet, and then place a small piece of prosciutto, pushing it in to make sure it sticks.
- 3Dredge lightly in flour (gluten-free Bob's Red Mill 1 to 1 flour or all-purpose flour).
- 4Heat a pan up and add avocado oil or neutral oil, bring to a high heat.
- 5Once hot, add the cutlets presentation side down (prosciutto side down) and flip after 2 minutes once they're nice and crispy.
- 6Cook for another 2 to 3 minutes until crispy and brown and remove from the pan.
- 7In the same pan over medium heat, deglaze with 1/2 cup of white wine, add sage leaves, and then once that’s reduced by half, add in about 3 to 4 tablespoons of cold butter.
- 8This will help emulsify the sauce and make it creamy.
- 9Season and pour over the pork.
Ingredients
- 1 lb pork tenderloin
- 0 salt
- 0 pepper
- 24 sage leaves
- 8 slices thinly sliced prosciutto
- 0.5 cup gluten free flour
- 0.25 cup olive oil
- 0.5 cup white wine
- 3 tbsp cold butter, cubed
Equipment
knifemeat pounderbaking sheetfrying panmeasuring cupsmeasuring spoons
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