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!!