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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Pork Wrapped in Sage and Prosciutto
Pork Wrapped in Sage and Prosciutto
(Carne di Maiale Avvolto in Salvia e Prosciutto)
 
 
Ingredients:
 
12 thin slices prosciutto (about 1/4 lb)
16 large fresh sage leaves
2 (1-lb) pork tenderloins
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
 
Directions:
 
Put oven rack in middle position and preheat oven to 425F.

Slightly overlap long sides of 6 prosciutto slices on work surface with short ends nearest you and scatter 8 sage leaves crosswise on top.

Pat 1 pork tenderloin dry and sprinkle all over with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Put meat on top of sage across middle of prosciutto (tucking end of tenderloin underneath if very thin), then wrap prosciutto around pork to enclose.

Wrap second tenderloin in same manner.

Transfer tenderloins, seam sides down and 2 inches apart, to a small roasting pan and brush prosciutto all over with olive oil, then roast until thermometer inserted in center of meat registers 150F, about 25 minutes.

Transfer to a platter and let stand 10 minutes before slicing. Makes 6 to 8 main-course servings.
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