A crusty bread or rice and vegetables are the perfect accompaniments to this tender pulled teriyaki chicken.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 45 mins |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 (1 1/4 pound) pork tenderloin
- salt and freshly ground black pepper to taste
- 12 fresh sage leaves, or as needed
- 4 large, thin slices prosciutto
- 2 teaspoons all purpose flour for dusting
- 2 tablespoons olive oil
- ⅔ cup dry white wine
- 1 tablespoon butter
- chopped pork trimmings (optional)
- 1 cup homemade or low-sodium chicken broth
- ½ cup water, or as needed
- 1 teaspoon unflavored gelatin
Instructions
- Remove silvery membrane from surface of the tenderloin with a sharp knife. Reserve the trimmings. Trim off the small “head” pieces of the tenderloin where there is a natural separation; this is optional. Reserve.
- Cut tenderloin in half crosswise to make 2 equal portions. Cut each half lengthwise in half to make 4 pieces. Transfer to a bowl; refrigerate while you start the sauce.
- Chop the reserved trimmings very fine. Melt butter in a pot over medium-high heat until caramelized and nicely browned, 4 or 5 minutes. Stir in broth and gelatin. Stir in water. Cook and stir over medium or medium-low heat at a low simmer until liquid is reduced by half, about 1 1/2 hours. Add more water if it reduces too quickly.
- Place pork sections between to pieces of plastic wrap. Pound to a thickness of about 1/4 to 1/8 inch thick. Remove top sheet of plastic wrap. Turn each piece over. Sprinkle generously with salt and pepper. Dust very lightly with about 2 teaspoons flour. Flip back over; sprinkle with black pepper only. Press 3 sage leaves onto surface of each piece of pork. Cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.
- Place sheet of plastic wrap back over the pork and pound very lightly to make sure the prosciutto sticks to the pork. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.
- Strain pork broth into a bowl.
- Place skillet over high heat; add olive oil. When olive oil is hot and shimmering, place pork pieces in the oil prosciutto side down. Cook about 3 minutes. Carefully turn pieces and cook another minute. Remove skillet from heat. Transfer pork to warm serving plates.
- Blot excess oil from skillet with paper towels. Add wine and pork broth. Cook over high heat until mixture thickens and reduces by about half, 4 to 5 minutes.
- Spoon hot sauce over pork sections.
- You can use veal or chicken breasts instead of pork in this recipe.
- For a slightly slightly sweet finishing sauce, you can substitute Marsala wine for the dry white wine.
- If you don’t want to mess around making the fake pork stock with the chopped up trimmings, you can still use the gelatin trick, and simply dissolve a teaspoon into a cup of chicken broth, and reduce it by half. However, the browned scraps do add extra meatiness, and this way you won’t have to feel guilty about trimming off too much meat.
Nutrition Facts
| Calories | 552 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 149 mg |
| Dietary Fiber | 0 g |
| Protein | 49 g |
| Saturated Fat | 9 g |
| Sodium | 487 mg |
| Sugars | 1 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone loved this dish. The pork was tinder and had lots of flavor elements. It was super easy and fast to cook the meat which gives you time to have everything else about ready plate before you start the pork. You do have to plan ahead a little but it is worth the effort.
Made it as shown. It was ok flavored. Not thrilled with the sage taste, too me it tasted like I was eating a piece of sausage instead of pork. Tried making the wine sauce and i thought it was gross, maybe type of wine i was using, who knows. Might tweak the recipe and bread it after putting proscuitto on and leaving sage off. Then maybe it would be better with a different type of sauce instead ?? just my thoughts
Sweet lord! This was phenomenal. I didn’t use the recipe, I just followed the video, used the same ingredients, and ball-parked the quantities. It was a flavor bonanza. My wife dislikes prosciutto, so she was skeptical. Well, when it comes to this dish, she’s just peachy with it. The frying changes the flavor profile so it’s not as “gamey.” As an extra bonus, I went ahead and used the other half of the tenderloin to make Chef John’s “baby” porchetta, so we’ll have dinner tomorrow or the next day. I have nothing but respect for Chef John’s recipes. They’re easy to follow, require common ingredients, and the results are simply spectacular. Please make this. You won’t be disappointed.
I thought this was delicious, but I may have used a bit too much sage. My wife would like it with no sage. I also had no wine to de-glaze the pan after frying the pork, so I just used the broth finishing sauce with a bit of water added, and let it reduce. I served it with egg noodles.
This was amazing! The wait times are a little long and not sure necessary but this recipe is a keeper. Simple and delicious.
Excellent recipe, easy to make, prepared it just as presented in video. Leftovers were scarce!
Not hard to make and quite delicious. I’m never crazy about frying in oil but it really doesn’t take much with this dish. I did the extra step of cooking down the scraps but it wasn’t necessary in this case as I already had some pork stock in the freezer. I shouldn’t of put any salt in the stock as the only pork loin I could find had a “touch of salt” and the prosciutto added even more. A great mix of flavors and textures! I think I’ll use 4 sage leaves per piece next time.
Not hard to make and quite delicious. I’m never crazy about frying in oil but it really doesn’t take much with this dish. I did the extra step of cooking down the scraps but it wasn’t necessary in this case as I already had some pork stock in the freezer. I shouldn’t of put any salt in the stock as the only pork loin I could find had a “touch of salt” and the prosciutto added even more. A great mix of flavors and textures! I think I’ll use 4 sage leaves per piece next time.
It’s Covide-19 life and so I couldn’t find pork tenderloin but got boneless chops and beat the heck out of them! Still fabulous! I’m not sure why but I struggled with getting the sauce to the thickness I wanted but do freakin’ delicious. Hubs is a picky eater and was sold!
Wow! I am glad I didn’t read the reviews until after I made this. The recipe is a little labor intensive, but once you have made it a couple of times, it becomes easier. This is by far one of my favorite recipes. The flavor is rich, the Procuitto adds great saltiness, and the meat is so tender. Far easier to cook than fussy Veal. I have used this method of preparing the pork as a substitute for several “Veal” recipes, and I am very happy with results. Thank you Chef John!
Found to be good and savory. A little burnt with the sauce bit chalk that up to first attempt at this. Will try it again but with company Found the portions to be rather large. Goes good with white wine but then again what doesn’t.
The taste was close to a really good breakfast sausage. The texture is of the tenderest pork chop steak. And with the sauce adding to the juiciness, I thought it was just wonderful. For me, this turned out to be the best of Chef John’s recipes that I’ve tried cooking yet.
Easy and quite authentic tasting. Amazing that pork is definitely a better substitute for veal than chicken and the chopped bits of trimmings do add greatly to the reduction at the end. Don’t skip the wine either.
I am a big fan of Chef John’s recipes, but this one was a disappointment… I followed the recipe exactly as written, but when everything was done, the flavor was pretty bland and not tasty at all… My husband said the meat was just okay, but I could not eat it. We had to order pizza that night. Will not make again.
I have been making this recipe, from an Italian restaurant in St. Lois, but it is made with chicken breasts. Everything else is exactly the same. I can’t wait to make it with pork tenderloin! It’s one of my guests favorite dishes. I garnish it with quickly sauteed, fresh, sage leaves!
Not for my family I repeated this recipe step-by-step but it was not a flavor we enjoyed. It may have been better with veal. It was time consuming and labour intensive. Unfortunately, the end result was not worth the effort. I usually like Chef John’s recipes but will not be making this one again.