Pork Tenderloin Wrapped In Prosciutto With An Herbed Pan Sauce 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, PEACH CHUTNEY AND ASPARAGUS

Steps:

• For the pork: Preheat the oven to 400 degrees F. Sprinkle salt on the pork, then wrap the pork in the prosciutto and secure with toothpicks. Coat a large saute pan with oil and heat over high heat. Sear the pork on all sides, then transfer to a quarter sheet tray and roast for 8 to 10 minutes, turning the pork halfway through cooking. Reserve the saute pan with the drippings for a later use.
• For the chutney: Heat a large, straight-sided saute pan over medium heat. Add the pancetta and cook to render the fat. Add in the shallots and season with salt, and cook until soft and aromatic, 6 minutes. Add in the bourbon, brown sugar, vinegar, mustard, peaches, cinnamon, thyme bundle and some salt, and stir to combine. Bring to a boil and then reduce to a simmer. Simmer, stirring the peaches frequently until the liquid evaporates and the peaches are a chutney-like consistency, 10 minutes. Check to make sure the peaches are cooked through. Remove and discard the thyme bundle and cinnamon stick. Blend with an immersion blender if needed to achieve the correct consistency.
• For the asparagus: Return the reserved saute pan to the stove, add some oil if needed. Add the asparagus to the pan and saute until tender.
• Slice the tenderloin on the bias and serve with the peach chutney and asparagus.

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.

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 TENDERLOIN

Steps:

• Mix the first 11 ingredients.
• Rub over the pork.
• Put on a rack in a shallow roasting pan.
• Bake, uncovered, at 400* for 45 minutes.
• Remove from oven, cover with foil and let set for 10 minutes.
• Slice into servings.

PORK TENDERLOIN WRAPPED IN PROSCIUTTO, WITH AN HERBED PAN SAUCE

Steps:

• Adjust your oven rack to the middle position and preheat your oven to 450. Line a baking sheet with foil and set a wire rack on top of it.
• Rinse and pat dry the pork tenderloin. Season with fresh cracked black pepper and overlay with thyme. Then wrap tenderloin in prosciutto.
• Heat 2 tblsp oil over medium heat in a skillet or braiser. Brown each side of your tenderloin, approximately 5-7 minutes per side. Transfer meat to wire rack set in foil lined baking sheet. Bake until meat registers 145 degrees, approximately 15-18 minutes.
• Meanwhile, deglaze pan used to brown tenderloin by pouring in the chicken stock. Bring to a simmer. Then whisk in the flour until sauce begins to thicken. Whisk in garlic, thyme, and lemon juice. Cook until sauce is desired thickness, whisking often (approx. 5-10 minutes). Off heat, stir in the chives and a dash of salt & pepper.
• Allow tenderloin to stand for a few minutes before slicing. Serve topped with pan sauce.

BACON-HERB WRAPPED PORK TENDERLOIN

Steps:

• Preheat oven to 300 degrees F.
• Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.
• Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.
• Heat oven to 375 degrees F.
• Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.

ASPARAGUS WRAPPED IN PROSCIUTTO WITH SPICY TOMATO SAUCE

Steps:

• Prepare the spicy marinara sauce:.
• Heat oil in heavy large skillet over medium heat.
• Add onion; sauté until tender, about 10 minutes.
• Add garlic; sauté 1 minute.
• Add mushrooms and crushed red pepper; sauté until mushrooms just begins to soften, about 5 minutes.
• Add tomatoes and reserved juices. Cover and simmer 15 minutes. Add tomato sauce, sugar, basil and oregano. Cover and cook 15 minutes.
• Uncover and simmer until slightly thickened, about 5 minutes longer. Season with salt and pepper.
• Prepare asparagus:.
• Wash and trim tough bottoms off of asparagus. Dry well on paper towels or tea towel. Drizzle asparagus with olive oil to coat well. Sprinkle all over with salt and pepper. (use very little salt as the prosciutto has a lot of salt).
• Wrap each asparagus in one slice of prosciutto, so that both the top and bottom ends are sticking out. Secure with a toothpick.
• Prepare grill to medium low heat. Grill the wrapped asparagus till the ends are lightly browned (slight charring) and the proscuitto is crispy.
• Assemble:.
• Spoon a thin layer of the spicy marinara on the bottom of a each plate (or blanket the bottom of a serving platter) Remove toothpicks from the asparagus and arrange nicely on top of the sauce. Top with even portions of the grated fontina cheese. Place a few more small spoonfuls of the tomato sauce decoratively on and around the cheese topped asparagus. Garnish with additional chopped basil or some chopped parsley.

AVOCADO WRAPPED IN PROSCIUTTO

Steps:

• Combine oil,lemon juice,garlic, oregano, and pepper in a container with a tight lid (such as a jar) and set aside.
• Cut avocados into halves, remove pit, and peel each half carefully.
• Slice each avocado half into 4 wedges and wrap a proscuitto strip around each in the center.
• Shake the dressing if the ingredients have settled and test for flavor-adjust seasonings if needed (although proscuitto is often very salty- be careful not to add salt unless you really like things very salty).
• Set on a serving platter and drizzle with some of the dressing (as much or as little as desired).
• Serve immediately as avocados brown quickly once cut.

PAN FRIED MOZZARELLA WRAPPED IN PROSCIUTTO

Steps:

• Divide the mozzarella into four equal portions.
• Wrap one slice of prosciutto (or more if needed)around each portion of mozzarella making sure it is well covered and secure with toothpicks.
• Season all the parcels with pepper.
• Heat olive oil in a shallow non stick frying pan.
• Add the mozzarella parcels and pan fry until the prosciutto is starting to brown and go slighly crispy and the cheese starts to melt.
• Dress salad leaves in the balsamic vinegar, tossing well to distibute evenly.
• Arrange salad on a plate and top with parcels.
• Serve with chutney or fruit sauce.