Prosciutto Pork Loin on Sautéed Greens

Ingredients

Estimated total cost: €21.33 · €2.67/serving

• 2 prime pork tenderloins (about 2 pounds total), freed from silver skin and connective tissueEst. price €9.50–€14.00
• 6 cloves of garlic, peeled and ready for use (crush for maximum flavor)Est. price €0.15–€0.30
• 1/4 cup of premium extra-virgin olive oil (EVOO), with additional for drizzling (use high-quality EVOO for best results)Est. price €1.20–€2.50
• Salt and freshly ground black pepper, to tasteEst. price €0.05–€0.15
• A cluster of fresh sage leaves, bundled togetherEst. price €0.80–€1.50
• 1/4 pound of exquisite prosciutto di ParmaEst. price €4.50–€7.00
• 1 pound of tender baby spinach leavesEst. price €2.50–€4.00
• 2 cups of peppery arugula leaves (1 bunch), cleaned and stripped of stems (pat dry with paper towels to remove excess moisture)Est. price €1.50–€2.50
• 6 button mushrooms, trimmed and thinly slicedEst. price €0.40–€0.70
• 1 shallot, finely mincedEst. price €0.25–€0.45

Steps

1. 1

   Begin by preheating the oven to a temperature of 450°F.

2. 2

   Line a baking sheet with aluminum foil and position the pork tenderloins on it. Make 3 evenly spaced slits in each loin and stuff them with whole cloves of garlic. Drizzle extra virgin olive oil generously over the pork, ensuring even coverage by using your hands to coat it thoroughly. Place sage leaves atop each piece of pork before wrapping them entirely in prosciutto slices. Give another drizzle of extra virgin olive oil over the wrapped tenderloins. Roast the pork in the oven for 25 minutes while you get started on preparing the salad.

3. 3

   In a salad bowl, mix together the greens and mushrooms. In a separate smaller bowl, combine the minced shallot with vinegar, lemon juice, and thyme. Allow it to sit for 15 minutes. As you whisk continuously, slowly pour about 1/4 cup of extra-virgin olive oil into the dressing to create an emulsion. Dress the salad by tossing it with the prepared dressing.

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• Cultural note

  Prosciutto di Parma is a premium Italian cured ham with a long history dating back to Roman times. Combining it with pork loin in this recipe creates a dish that celebrates Italian culinary traditions. The use of fresh herbs and quality olive oil reflects a Mediterranean influence on the dish.

• Seasonal note

  This dish can be enjoyed year-round as pork loin and leafy greens are typically available in most seasons. However, fresh herbs like sage and thyme are best harvested in the spring and summer.

• Health note

  Prosciutto Pork Loin on Sautéed Greens is a protein-rich dish with 32g per serving, making it a satisfying meal. It also provides essential vitamins A, C, and K from the greens, contributing to overall health and immunity. However, the dish is high in saturated fat and sodium due to the prosciutto and seasoning, so…