Mini Pork Roast

• 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

1. 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.
2. 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.
3. 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.
4. Slice pork and arrange on plates with vegetables. Top with fried sage leaves.

fresh breadcrumbs, fresh sage, pork tenderloin, olive oil, potatoes, zucchini

Taken from recipes-plus.com/api/v2.0/recipes/34781 (may not work)