Pork Tenderloin With Prosciutto Sage And Asiago Cheese Food

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.

PROSCIUTTO-WRAPPED PORK TENDERLOIN AND POTATOES

Steps:

• Pre-heat oven to 425° with rack in centre of oven.
• Remove fat and silverskin from pork tenderloin. Tuck thin end of tenderloin underneath. Place sage leaves on top of pork, evenly spaced along the meat. Add some freshly ground pepper BUT DO NOT SALT! (The prosciutto will take care of the salting here!). Take one piece of prosciutto and lay it over-top of one of the sage leaves, tucking the ends underneath. Repeat with another slice of prosciutto, being sure to cover the sage. Use 2 or 3 slices of prosciutto as needed to cover more of the pork. Place pork in the centre of an oven-safe skillet or baking dish. Brush the top of the pork/prosciutto with olive oil and brush the empty sides of the pan with olive oil as well.
• Cut potatoes in half and distribute on either side of the pork. Try not to over-load the pan or the potatoes won't brown as well. Sprinkle with a bit of salt and pepper and if desired, arrange the potatoes cut-side down in the pan for best browning.
• Place in to pre-heated oven and cook for approximately 25 minutes or until internal temperature of meat is about 150° (time will depend on the size of your tenderloin). When meat has reached this temperature, remove from oven. Move rack up one position and turn on the broiler. Place skillet back in the oven and allow to cook under the broiler for a few minutes until the prosciutto crisps up. Remove from oven and let pork stand for at least 5 minutes before cutting/eating.
• If making the pan sauce: Remove pork to a cutting board and tent loosely with foil and using a slotted spoon (to keep as much of the pan juices in the pan as possible), remove the potatoes to a bowl. Set aside. Place skillet on to a burner, over medium-high heat. Add the wine and shallots and using a wooden spoon, scrape the bottom of the pan to loosen any browned bits. Cook until shallots have softened and are starting to take on a golden colour and wine has mostly evaporated. Add chicken stock, mustard, sage and cream and allow to cook, until reduced by 1/Taste and add salt and freshly ground pepper, to taste. Serve over pork or on the side.
• *Note: If you are avoiding dairy, simply skip the cream and instead, add 2 tsp. of cornstarch (or arrowroot/tapioca starcto the chicken stock before adding to the pan. Cook until sauce thickens slightly.

PORK LOIN WITH PROSCIUTTO, FONTINA, AND SAGE

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, combine panko, fontina, and sage. Stand roast on end and insert thin-bladed knife down center of loin to make 2-inch opening all the way through. Use your fingers to force the slit into a long 1-inch-diameter hole. Pack panko mixture into hole, working from both ends of roast. Season roast on all sides with salt and pepper.
• Place roast, fat side up, on work surface. Arrange prosciutto slices across top of roast. Tie with kitchen twine at 1- to 1 1/2-inch intervals. Place in shallow roasting pan, prosciutto side up, and roast 45 minutes to 1 hour, or until internal temperature reaches 145 degrees F.
• Remove roast from oven and let rest 10 minutes. Remove twine. Slice roast and arrange on serving platter. Serve drizzled with any pan juices.

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.

SAGE PORK CHOPS WITH CHEDDAR CHEESE GRITS

Steps:

• For the cheese grits: Stir together 2 cups of the chicken stock and the cream in a 3- to 4-quart saucepan over high heat. Stir in the garlic, thyme leaves and 1 teaspoon salt until the salt dissolves. Rain in the grits, stir well and let them come to a simmer. Once you reach a simmer, reduce the heat to low and stir every 2 minutes, making sure nothing sticks to the bottom. The grits will take about 20 minutes, so while they're cooking, let's make the pork chops.
• For the pork chops: Pat the pork chops dry, season generously with salt and pepper and rub with the sage. Place the cornstarch on a large plate for dredging.
• Heat a large 9- to 11-inch skillet over high heat for 1 to 2 minutes. Add the olive oil and swirl to hit all sides. Give the chops a quick dredge in the cornstarch on both sides and carefully place down and away from you in the skillet. Cook until golden brown, 2 to 3 minutes. Turn the chops over and cook until golden brown, 2 to 3 minutes. Remove the chops to a large plate while you finish the sauce.
• Turn the heat to high and add the broth and apple juice to the skillet. Bring to a boil while stirring and scraping up all the delicious brown bits from the skillet. Once the liquid reduces by about a quarter, about 2 minutes, turn down the heat to a low simmer, then stir in the heavy cream and butter. Cook until slightly thickened, about 3 minutes. Taste and adjust the salt and pepper, if needed. Return the chops to the skillet, cover, and cook until the pork reaches an internal temperature of 145 degrees F, 2 to 4 minutes.
• After simmering the grits for about 20 minutes, taste to make sure they are soft and the raw corn taste has cooked out. Grate the cheese on the large holes of a box grater. Stir the cheese into the grits until melted, taste again and add up to 1 cup of the remaining chicken stock as needed if the mixture is too stiff. Add any additional seasoning as necessary. Pour the cheese grits onto a large platter with medium sides. Top with the pork chops and spoon over the pan sauce. Garnish with the scallions.

PORK WRAPPED IN SAGE AND PROSCIUTTO

Steps:

• Put oven rack in middle position and preheat oven to 425°F. Slightly overlap long sides of 6 prosciutto slices on work surface with short ends nearest you and scatter 8 sage leaves crosswise on top. Pat 1 pork tenderloin dry and sprinkle all over with 1/4 teaspoon salt and 1/8 teaspoon pepper. Put meat on top of sage across middle of prosciutto (tucking end of tenderloin underneath if very thin), then wrap prosciutto around pork to enclose. Wrap second tenderloin in same manner.
• Transfer tenderloins, seam sides down and 2 inches apart, to a small roasting pan and brush prosciutto all over with oil, then roast until thermometer inserted in center of meat registers 150°F, about 25 minutes. Transfer to a platter and let stand 10 minutes before slicing.

BARBECUED PORK WITH SAGE, LEMON & PROSCIUTTO

Steps:

• Whizz together the prosciutto, the zest of three and the juice from 11⁄2 lemons, the chopped sage and plenty of seasoning until blended to give a thick paste. Put aside and reserve the rest of the lemons.
• Cut each tenderloin lengthways down the centre, but not all the way through. Open out the meat, butterfly style, and flatten slightly. Make about 10 deep slashes in each tenderloin, cutting about three quarters of the way through. Rub the paste over the meat and into the slashes.
• Brush the tenderloins with oil. Barbecue the meat, paste side down, for 6-8 minutes. Turn over and cook for a further 6-8 minutes until tender and cooked through.
• Transfer the pork to a platter and, while hot, top it with the slices of butter. Leave for a minute or two to melt. Squeeze the reserved lemon halves over the pork (or use fresh ones). Scatter with sage sprigs, then serve cut into thick slices.

SAGE & PROSCIUTTO PORK WITH RICH MUSHROOM RAGOUT

Steps:

• Prepare Ahead: Cut each tenderloin in half and split almost in half down length. Open out the pork and bat out with a rolling pin. Put 3 slices of prosciutto overlapping lengthwise on a board and put one pork tenderloin on top. Season all over with salt and pepper, put three sage leaves on top and sprinkle with a little lemon juice. Roll up like a swiss roll and tie with two pieces of string or secure with cocktail sticks. Repeat with the remaining pork. Put in a roasting tin, cover and chill for up to 24 hours until ready to cook.
• Peel and finely chop the shallots. Tip the dried mushrooms into a measuring jug and pour over boiling water to reach the 300ml/1⁄2 pint mark. Leave for 20 minutes. Heat the oil in a pan, add the shallots and gently cook for 5 minutes without colouring. Drain the mushrooms, reserving the soaking liquid, chop and add to the pan with the fresh mushrooms. Season and cook until the mushrooms are softened, about 5 minutes.
• Splash in the Marsala and cook until the liquid is almost gone. Add the soaking liquid, tomato purée, salt and pepper and bubble up for 2 minutes. Set aside for up to 2 hours until ready to serve.
• On the day: Preheat the oven to 190C/Gas 5/fan oven 170C. Roast the pork rolls for 25-30 minutes, until the prosciutto is crisp and the pork feels firm to the touch. Gently reheat the mushroom ragout then serve each pork parcel, cut in half with a little mushroom ragout on the side. Scatter over a little chopped parsley.

ROAST PORK TENDERLOINS WITH PROSCIUTTO AND SAGE

Steps:

• Preheat oven to 450ºF.
• Combine sage, oil, garlic, pepper and salt in small bowl. Arrange one quarter of the prosciutto slices slightly overlapping on sheet of wax paper. Spread top with 1 1/2 teaspoons sage mixture; top with 1 pork tenderloin.
• Using wax paper as a guide, roll up from one long end to cover pork with prosciutto. Transfer to roasting pan. Repeat with remaining sage mixture, prosciutto and pork. (Can be made ahead. Cover and refrigerate up to 24 hours. Remove from refrigerator 1 hour before roasting).
• Roast pork 25 minutes or until meat thermometer inserted in thickest part reaches 160ºF. Transfer pork to cutting board; cover and keep warm.
• Heat juices in roasting pan over medium-high heat. Add vinegar and chicken broth and boil 2 minutes. Strain through fine sieve. Makes 1 cup.
• Slice pork 1/2 inch thick; transfer to warm platter. Spoon sauce over top and garnish with fresh herbs.