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!!
