Monday's recipe (1/7/13) - Pork tenderloin wrapped in proscuitto - WSMV Channel 4

Monday's recipe (1/7/13) - Pork tenderloin wrapped in proscuitto, mushroom sauce

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Filetto di porco avvolto proscuitto, sauce aux champignons
OR
Pork tenderloin wrapped in proscuitto, mushroom sauce
Serves 4 - 6

1 – 2.5/3 lb. Boneless pork tenderloin (center cut)
10 – 12 thin slices proscuitto de parma
2 – cloves garlic, whole peeled and smashed
1 – sprig rosemary
Olive oil, butter for sautéing
Salt & fresh ground pepper

1.    Remove the pork from refrigerator and its wrappings, season lightly with salt and let rest at room temp at least 30 minutes.
2.    Preheat oven to 400˙
3.    After pork has rested season with pepper and wrap with proscuitto, slightly overlapping slices.
4.    Add butter and oil, and pork to pre-heated HOT sauté pan.  Sear well on all sides – do not overbrown.  At last minute add a little more butter, the smashed garlic and rosemary sprig, tilt pan and baste well with spoon.
5.    Transfer to preheated oven (in pan) for approx. 18 – 20 minutes, to an internal temp of 150-155˙
6.    Remove pork from pan cover loosely with foil and let rest for 10 minutes.

For the Sauce:
1/4 – 1/2 lb sliced mushrooms
Sprigs of fresh thyme
1 tbs. Flour
1/2 cup white wine
2 cups chicken stock
Salt and pepper
Butter and olive oil for sautéing
Chives – minced for plating (optional)

1.    In a preheated sauté pan add butter and oil then mushrooms cook till lightly browned, adding more butter as needed.
2.    Add thyme and continue to cook for 1 minute.
3.    Sprinkle mushrooms with flour cook for 1 minute.
4.    Deglaze with white wine, cook till almost evaporated.
5.    Add stock bring to boil and reduce heat, cook until nappant (thickened)

To Serve:
Slice pork on the bias, arrange in a circle around spinach.  Spoon sauce on bottom 1/3 of meat, sprinkle with chives, enjoy!

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Sautéed Spinach:
1 or 2 bunches of fresh spinach
2 cloves finely sliced garlic
Olive oil for sautéing

Add olive oil, washed and well dried spinach to hot pan, cook till slightly wilted, add garlic and continue to cook for 2-3 minutes.  Season with salt and fresh ground pepper and serve immediately.

Honey Mustard vinegarette:
Olive oil – the GOOD stuff you keep hidden
White or Red wine vinegar
Clover honey
Dijon mustard (or coarse grain)
1 clove finely minced garlic
Salt and fresh ground pepper

Mix olive and vinegar at a ratio of 4 parts oil to 1 part vinegar.  Add equal parts honey and Dijon, garlic, salt and pepper. Blend or shake to combine, taste and adjust seasoning.  Alternately add vinegar, mustard and honey whisk to combine - then slowly whisk in olive oil until emulsified.  Taste and adjust seasoning.

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