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

12-16 oz pork tenderloin

3 slices prosciutto ham

your choice of spice rub or seasonings

Lay prosciutto side by side on a meat safe cutting board. Place tenderloin 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 meat 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.

Port Wine Sauce

2 1/2 c port wine (Fairbanks Ruby brand works best for cooking)

1 half 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 produce section of grocery store)

2 T diced yellow onions

a pinch of black pepper

1/4 t of salt

1/4 c of unsalted butter

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

 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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