Directions
- 1Cut pork tenderloin into slices and pound thinly.
- 2Salt on both sides, put a sage leaf on each cutlet, and place a small piece of prosciutto on top. Push it in to make sure it sticks.
- 3Dredge lightly in flour.
- 4Heat a pan up and add avocado oil or neutral oil.
- 5Add the cutlets, prosciutto side down. Flip after two minutes.
- 6Cook for another two to three minutes until crispy and brown, then remove from the pan.
- 7In the same pan, deglaze with 1 1/2 cup of white wine and add sage leaves.
- 8Once reduced by half, add in three to four tablespoons of cold butter.
- 9Season and pour over the pork.
Ingredients
- 1 pork tenderloin
- 1 pinch salt
- 1 sage leaves
- 1 prosciutto
- 1 cup gluten-free Bob's Red Mill 1 to 1 flour
- 1 tablespoon avocado or neutral oil
- 1.5 cup white wine
- 3 tablespoons butter
Equipment
knifemeat pounderbaking sheetfrying panspatula
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