Pork tenderloin with Marsala sauce

Pork tenderloin with Marsala sauce

This was a nice piece of meat, the central part of a nicely trimmed pork tenderloin, which inspired me to do something Italian-influenced. The idea came from Saltimbocca alla Romana, which is made with small veal escalopes with sage leaves and slices of prosciutto crudo, cooked in butter and served with a Marsala sauce.

My interpretation of this was to wrap the pork inside slices of slices of prosciutto which had sage leaves on top of them.

This was then roasted in a 170C oven for 35 minutes in a mixture of olive oil and butter.

While the meat was resting, I made a simple sauce with a tablespoon of flour stirred into the pan juices on the hob and with a large glass of Marsala added in and reduced slightly to make a nice sauce.

The accompaniments were steamed spinach, honey-glazed carrots and plain baby new potatoes. To drink we had a bottle of Barbaresco, a Piedmontese wine made from the same Nebbiolo grape that is used in Barolo, but which is somewhat cheaper.

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