Air-Fryer Pork Tenderloin with Proscuitto and Sage | America's Test Kitchen

Air-Fryer Pork Tenderloin with Proscuitto and Sage | America's Test Kitchen

www.americastestkitchen.com

Inspired by saltimbocca, the Roman dish of veal cutlets topped with prosciutto and sage, these savory bundles deliver a fancy meal with absurdly little effort.

Keywords

  • Pork
  • Main Courses
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Ingredients

  • 2 (1-pound) pork tenderloins , trimmed and halved crosswise
  • 6 tablespoons unsalted butter , melted
  • ¼ teaspoon pepper
  • 12 thin slices prosciutto (6 ounces)
  • 8 large fresh sage leaves
  • Lemon wedges

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