RECIPE # 4641 - PROSCIUTTO-WRAPPED PORK TENDERLOIN - Wednesday, - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4641 - PROSCIUTTO-WRAPPED PORK TENDERLOIN - Wednesday, May 18, 2011

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ERIC MARTINO / CARRABBA'S ITALIAN GRILL

Port Wine Sauce

2.5 cups of port wine (Fairbanks ruby) brand works best for cooking

1 half of a  Granny Smith Apple cut 1/2 inch dice

4-5 mission figs cut 1/2 inch diced

1/2 oz of veal demi glaze (can be found in whole foods)

2T of diced yellow onions

a pinch of black pepper

1/4 tsp of salt

1/4 cup of unsalted butter

Place all ingredients together in medium stock pot and bring to a boil, once reduction has reach a boil reduce it down to  medium heat and continue cooking until the mixture has reduce at least 90%, almost a jelly like consistency. Slowly add the unsalted butter and whisk until it is fully incorporated.

 Place 3 thin slices of prosciutto down side by side on a meat safe cutting board.

Place 12-16 oz loin down on top of the prosciutto slices and roll up the tenderloin until the loin is completely covered by the prosciutto slices using a sharp knife, slice the loin into 2 oz medallions, about 3/4 of an inch thick.

Season the loins with your favorite pork rub or seasoning. We use a mixture of granulated garlic, oregano, kosher salt and black pepper.

Place on grill and cook until the internal temperature reaches 145-160 degrees.

 Place cooked medallion on a plate and top with the port wine fig sauce. Use enough to just cover each loin. Serve with your favorite side and enjoy!!

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