Pork Tenderloin Medallions With Crispy Prosciutto Food

PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH CRISPY SAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
• Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
• Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
• Slice tenderloin and serve with crispy sage leaves.

HERBED PORK TENDERLOINS

Steps:

• Preheat the oven to 450 degrees F.
• Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
• Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.

PORK AND PROSCIUTTO WITH MARSALA BROWN BUTTER

Steps:

• For the pork and prosciutto: Cut the pork into 1-inch-thick medallions. Place each piece between 2 pieces of plastic wrap and using the flat side of a meat mallet, pound to 1/8-inch even thickness.
• Add the flour to a shallow dish and season liberally with salt and pepper. Lightly dredge each piece of pork in the flour mixture and place on a wire rack to set.
• Add the olive oil to a 12-inch cast-iron skillet and set over medium heat. Working in batches, add 3 to 4 pieces of prosciutto and cook on each side until golden and crispy, 30 to 45 seconds. It's okay if they curl up a little and twist as they cook; the most important thing is they are crispy! Set aside on paper towels to drain. Repeat with the remaining prosciutto. Add the sage leaves to the oil and cook until translucent and crispy, about 45 seconds. Drain and set aside.
• Cook the pork in the same skillet in batches, 3 to 4 pieces at a time. Cook until golden brown, 1 to 2 minutes per side. Set out on a serving platter and keep warm.
• For the marsala brown butter: Discard all but 2 tablespoons of oil from the skillet. Remove any black bits with a paper towel. Add the butter, garlic and shallots and cook over medium heat until the butter browns and the shallots turn translucent, 3 to 4 minutes. Use a wooden spoon to scrape up any brown bits from the bottom of the skillet.
• Move the skillet away from the heat and deglaze with the Marsala. Return to the heat and simmer until reduced by half, 1 to 2 minutes. Add the chicken stock and simmer for another 2 minutes. Season with salt and pepper, then add the chopped parsley.
• To serve, pour the brown butter sauce over the pork and drizzle with lemon juice. Garnish with the crispy prosciutto and sage.

PROSCIUTTO-WRAPPED PORK LOIN

Steps:

• Combine the parsley, sage, mustard and shallot in a mini food processor and pulse until coarsely chopped and combined. Add the olive oil and blend to form a paste. Season with salt and pepper.
• Season the pork loin with salt and rub the paste all over it. Lay the prosciutto slices on a piece of parchment paper, shingled in 2 overlapping rows to form a 12-inch square. Place the pork loin in the middle of the prosciutto square. Using the parchment to help you roll, roll the prosciutto up over the loin, pressing firmly to adhere the prosciutto to the loin. Continue to roll until the entire pork loin is tightly covered in prosciutto (the prosciutto should overlap itself). Refrigerate at least 1 hour, preferably overnight.
• In a small saucepan, bring the sugar, maple syrup, BBQ sauce, star anise, cinnamon stick, orange zest and jalapeño to a simmer. Let cool to room temperature, or overnight in the fridge.
• When you're ready to roast the pork, preheat the oven to 425 degrees F.
• Place the butter, garlic and rosemary in a large, ovenproof saute pan and heat over medium-low heat until the butter is melted, about 2 minutes. Lay the prosciutto-wrapped loin in the pan seam-side down. Roast until an instant-read thermometer inserted in the center of the loin reads 120 degrees F, 30 to 40 minutes.
• Brush the glaze on the loin and continue to roast to 135 degrees F for medium, 10 to 15 minutes more. Allow the meat to rest before slicing, then spoon the pan juices over the pork slices.

PORK MEDALLIONS WITH BALSAMIC-HONEY GLAZE

Steps:

• Preheat the oven to 350 degrees F.
• Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.
• For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.
• Pour the glaze over the slices and turn them to coat.
• Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.
• To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.

THICK-CUT PORK TENDERLOIN MEDALLIONS

Steps:

• Trim fat and silverskin from tenderloins. Cut crosswise into 1 1/2" pieces and tie each piece with a piece of kitchen twine so they won't slump over in the pan. The thin, tapered end pieces can be shaped to match by scoring 3/4 of the way through the meat, folding in half and tying to secure; make sure the top and bottom surfaces are flat.
• Season pork with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add pork cut side down and cook, without moving pieces, until well-browned, 3 to 5 minutes. Turn pork and brown on second side, 3 to 5 minutes more. Reduce heat to medium. Using tongs, stand each piece on its side and cook, turning pieces as necessary, until sides are well browned and internal temperature registers 145 to 150 degrees on instant-read thermometer, 8 to 12 minutes. Transfer pork to platter and tent lightly with foil; let rest while making pan sauce, then serve.

PROSCIUTTO-WRAPPED PORK MEDALLIONS

Steps:

• In a small bowl, combine the first seven ingredients. Pour 1/3 cup into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from pork. Wrap a strip of prosciutto around each pork slice. In a large skillet, brown pork on both sides in oil. , Transfer to a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 3 minutes. Turn; broil 3-5 minutes longer or until juices run clear, basting frequently with 3 tablespoons reserved marinade., In a small saucepan, combine cornstarch and remaining marinade until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork.