Air-Fryer Pork Tenderloin with Proscuitto and Sage
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.
WHY THIS RECIPE WORKS
We started with pork tenderloin, which, like veal, is mild and tender but is easier to find and pairs beautifully with sage. While getting prosciutto to adhere to veal cutlets can be a fussy business involving toothpicks, here we simply hal...