Mini Pork Roast - cooking recipe

Ingredients

1/2 cup fresh breadcrumbs
1 tbsp chopped fresh sage, plus additional leaves, for garnish
6 slices prosciutto
1 lb pork tenderloin
2 tbsp olive oil
4 None potatoes, peeled, cut into 1/4-inch slices
4 small zucchini, sliced into thick rounds

Preparation

Combine breadcrumbs with sage and 1/4 cup water in a small bowl. Place prosciutto slices on a board, slightly overlapping, to same length as pork tenderloin. Spoon breadcrumb mixture along center. Top with pork and wrap with prosciutto to enclose. Use toothpicks to secure, if necessary.
Heat 1 tbsp oil in a nonstick skillet on medium heat. Fry additional sage leaves for 30 seconds. Drain on paper towels and set aside. Add pork to same pan and cook for 3-4 mins, turning, until browned all over. Add potatoes and zucchini. Drizzle with remaining oil and season to taste.
Cover and cook for 5-7 mins, until pork is cooked to desired doneness. Remove pork and rest in a warm place for 5 mins. Meanwhile, return vegetables to heat and cook until golden and tender, tossing frequently.
Slice pork and arrange on plates with vegetables. Top with fried sage leaves.