PROSCIUTTO-WRAPPED PORK LOIN
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h20m
Yield 6 to 10 servings
Number Of Ingredients 18
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, 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.
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 WITH CRISPY SAGE
Turn your weeknight dinner into a fancy affair with this easy pork tenderloin recipe.
Provided by hello angie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 50m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 293.8 calories, Carbohydrate 1.1 g, Cholesterol 86.3 mg, Fat 19.8 g, Protein 26 g, SaturatedFat 6.6 g, Sodium 900.3 mg
PROSCIUTTO WRAPPED PORK TENDERLOIN WITH A GRANNY SMITH APPLE GASTRIQUE AND CRIMINI MUSHROOM POTATO PUREE AND ROOT VEGETABLE MELANGE AND APPLE FRISEE SALAD WITH CARROT OIL
Steps:
- Slice the pork tenderloin into 12 (1-inch) pieces, and season with salt and pepper. Cut the prosciutto slices in 1/2, lengthwise, and wrap 1 slice around each piece of pork and secure with a toothpick. Heat 2 tablespoons of vegetable oil in a saute pan until hot. Add pork medallions and saute for 2 to3 minutes on each side until internal temperature registers 155 degrees F. Set aside.
- Gastrique: Heat a large, heavy pan over medium-high heat. Add sugar to the pan and cook until the sugar browns. Carefully add cider vinegar (it will steam a great deal, watch your hand). Add apple trimmings, juice, fresh thyme and stock. Let the sauce simmer until it reduces to 1 cup; skim any foam that rises to the top, then season with salt and pepper. You may need to add 1 teaspoon more vinegar at the end to add a little sparkle for taste. Swirl in butter until incorporated.
- Start potatoes in cold salted water, bring to a boil and turn the heat down to a low simmer. Allow the potatoes to cook until they are tender, drain well and puree. Saute the mushrooms in 1 tablespoon of butter until soft, add garlic, then season with salt and pepper. Add heavy cream and 1/4 cup butter to the mushroom mixture and bring to a boil. Puree the mixture in a blender until smooth. Fold into the potato puree and season with salt and pepper.
- Saute the leeks in butter, in a medium pan, until they are soft. Bring a pot of salted water to a boil. Add vegetables to the pot, 1 at a time, and cook until tender. Let them drain well and add all vegetables to the saute pan with the leeks, except the beets. Toss the vegetables in butter until heated through, and then season with salt and pepper and fresh herbs. Toss in beets just to heat.
- Toss all ingredients together in a medium bowl and let it sit for approximately 15 minutes.
- Combine all of the ingredients in a blender until smooth, then season with salt and pepper. Use as a garnish to decorate the plate.
PROSCIUTTO-WRAPPED PORK MEDALLIONS
A sweet-tart honey-lemon sauce, with a hint of basil, accents this fantastic pork entree that's perfect for a special dinner. "I serve it with rice on the side," notes John Cowan from Somerville, Massachusetts.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 335 calories, Fat 13g fat (3g saturated fat), Cholesterol 107mg cholesterol, Sodium 427mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 39g protein.
ASIAN PORK MEDALLIONS
When I became serious about losing weight and getting healthy, my kids missed the Chinese delivery that I used to order so frequently. I combined a few recipes to come up with this tasty winner. -Dianne James, Edmond, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix the first six ingredients until blended., In a large skillet, heat oil over medium-high heat. In batches, cook pork 3-4 minutes on each side or until tender; remove from pan., In same skillet, bring sauce mixture to a boil; cook and stir 1-2 minutes or until thickened. Return pork to pan; heat through, turning to coat. If desired, serve with rice and top with green onions.
Nutrition Facts : Calories 202 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 566mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
PORK TENDERLOIN WRAPPED IN PROSCIUTTO, WITH AN HERBED PAN SAUCE
This is a rather simple and fast dinner that will have your meat & potatoes hubby oohing and ahhing at you. It's a restaurant-quality, easy recipe that is sure to get rave reviews.
Provided by insubordinatehousew
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
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.
GRILLED PROSCIUTTO WRAPPED PORK CHOPS
Steps:
- Gather the ingredients.
- In a medium sized container add the salt, sugar, and peppercorns. Add 1/2 cup of boiling or very hot water, and stir until the salt and sugar are mostly dissolved. Add another 3 cups of very cold water, maybe a few ice cubes. Place the pork chops in the brine, and let them sit at room temperature for about 45 minutes.
- Preheat a grill to medium high.
- Remove the pork chops from the brine and pat dry with paper towels. Wrap each pork chop with a piece of prosciutto, pressing so that the prosciutto seals itself.
- Brush the pork chops with olive oil and grill for about 4 minute on each side until the just pink in the center, or cooed to an internal temperature of 140°F.
- Let the chops sit for a minute or so before serving.
Nutrition Facts : Calories 481 kcal, Carbohydrate 10 g, Cholesterol 163 mg, Fiber 0 g, Protein 52 g, SaturatedFat 7 g, Sodium 8416 mg, Sugar 9 g, Fat 25 g, ServingSize Serves 4, UnsaturatedFat 0 g
More about "prosciutto wrapped pork medallions food"
PROSCIUTTO WRAPPED PORK TENDERLOIN - SUPPER PLATE ...
From supperplate.com
4.9/5 (9)Category Dinner, GrillingCuisine AmericanCalories 374 per serving
- In a large base saucepan add Olive Oil and sliced sweet onions - cook until lightly caramelized. About 10 minutes. (You can also use a small frying pan.)
- While the Fig & Port Wine Sauce is simmering on the stovetop, cut the pork tenderloin into desired sizes about 1 ½-inch. We got 9 medallion from 1 ½ pounds of Pork Tenderloin.
PROSCIUTTO-WRAPPED PORK MEDALLIONS RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Calories 4533 per servingTotal Time 25 mins
GRILLED PORK MEDALLIONS WITH PROSCIUTTO-WRAPPED ASPARAGUS ...
From tastykitchen.com
5/5
CHOPS, PROSCIUTTO & STILTON | PORK RECIPES | JAMIE OLIVER ...
From jamieoliver.com
Servings 4Total Time 25 minsCategory MainsCalories 565 per serving
PROSCIUTTO-WRAPPED PORK TENDERLOIN | THE STAR
From thestar.com
Estimated Reading Time 1 min
PROSCIUTTO WRAPPED PORK TENDERLOIN - LAUGHING SPATULA
From laughingspatula.com
4.2/5 (81)Calories 258 per servingCategory Dinner, Main Course
DIARY RECIPES: PROSCIUTTO WRAPPED PORK TENDERLOIN
From diaryrecipes.blogspot.com
Estimated Reading Time 50 secs
PROSCIUTTO WRAPPED ROASTED PORK TENDERLOIN - A CUP OF FROSTING
From acupoffrosting.com
Estimated Reading Time 4 mins
JAMIE OLIVER'S PORK FILLET WITH FETA CHEESE AND PROSCIUTTO ...
From cookipedia.co.uk
Cuisine BritishServings 2Email [email protected]Total Time 25 mins
GRILLED PORK MEDALLIONS WITH ASPARAGUS WRAPPED PROSCIUTTO ...
From peanutbutterandpeppers.com
Servings 4Total Time 20 mins
GRILLED PORK TENDERLOIN MEDALLIONS ARCHIVES - MY LILIKOI ...
From mylilikoikitchen.com
Servings 4Category Main Course
(JAMIE OLIVER’S) PORK FILLET & FETA WRAPPED IN PARMA HAM ...
From brixtondinnerlady.wordpress.com
Estimated Reading Time 7 mins
PROSCIUTTO-WRAPPED PORK MEDALLIONS FILLED WITH OLIVE TAPENADE
From bigoven.com
Reviews 1Servings 4Cuisine AmericanCategory Main Dish
PROSCIUTTO-WRAPPED PORK MEDALLIONS RECIPE - MASTERCOOK
From mastercook.com
CARRABBA S RECIPES PORK TENDERLOIN | DANDK ORGANIZER
From dandkmotorsports.com
CARRABBAS PORK TENDERLOIN RECIPES
From tfrecipes.com
PORK TENDERLOIN PROSCIUTTO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PROSCIUTTO WRAPPED PORK MEDALLIONS - ALL INFORMATION ABOUT ...
From therecipes.info
PORK AND PROSCIUTTO MEDALLIONS WITH ZUCCHINI-MINT SALAD ...
From ricardocuisine.com
PROSCIUTTO-WRAPPED PORK MEDALLIONS RECIPE: HOW TO MAKE IT ...
From stage.tasteofhome.com
PROSCIUTTO WRAPPED PORK MEDALLIONS RECIPES
From tfrecipes.com
PROSCIUTTO-WRAPPED PORK MEDALLIONS WITH FLORENTINE SAUCE
From bigoven.com
JAMIE OLIVER PORK TENDERLOIN PROSCIUTTO RECIPES
From tfrecipes.com
PROSCIUTTO WRAPPED PORK RECIPES IDEAS : WOOD GRILLED ...
From kiaratrendszz.blogspot.com
PROSCIUTTO-WRAPPED PORK MEDALLIONS | RECIPE | PORK ...
From pinterest.com
HOW TO COOK PORK TENDERLOIN MEDALLIONS - RECIPE VALUE
From recipevalue.com
PROSCIUTTO - FOOD CHANNEL
From foodchannel.com
PROSCIUTTO WRAPPED PORK RECIPES IDEAS / PROSCIUTTO WRAPPED ...
From anidaanidaquattrock.blogspot.com
CARRABBAS PORK MEDALLIONS RECIPES
From tfrecipes.com
PROSCIUTTO-WRAPPED PORK MEDALLIONS STUFFED WITH FETA ...
From pinterest.ca
PROSCIUTTO WRAPPED PORK TENDERLOIN RECIPE
From crecipe.com
CARRABBA S RECIPES PORK TENDERLOIN | BESTO BLOG
From bestonlinecollegesdegrees.com
PROSCIUTTO-WRAPPED PORK MEDALLIONS RECIPE
From crecipe.com
PROSCIUTTO-WRAPPED PORK MEDALLIONS
From crecipe.com
CARRABBAS PORK TENDERLOIN FIG RECIPES
From tfrecipes.com
GEOFFREY ZAKARIANS PROSCIUTTO-WRAPPED PORK LOIN RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love