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Recipe of the Week: Herb Crusted Grilled Pork Tenderloin

By Staff | Aug 20, 2019

Chef Loretta Paganini

I grew up in the city of Bologna, in the northern part of Italy, where pork is king. Stores there are filled with whole mortadella, salami and prosciutto hanging from the rafters and the fresh smell of roasted pork was always a familiar aroma that welcomed you when you entered the stores. Bargaining for the best meat was always part of the daily shopping routine, together with the generous sampling of the just prepared meats. On weekends, my family, aunts, uncles and cousins would gather for dinner at my grandmother Louisa’s house and her table was always filled with all kinds of dishes, making sure that nobody left hungry and with plenty of leftovers to take home. This recipes brings back the memories of those family dinners; I hope you and your family enjoy it as much as I do. Serves eight. (Chef tip: When buying pork, look for pale pink flesh; the older the animal, the darker the meat. Remove the pork from the packaging and wrap with clean paper and refrigerate until ready to use, and for no more than two days.)

2 pork tenderloins, trim from fat

1/4 cup light brown sugar

1 tablespoon Dijon mustard

1/2 teaspoon fresh rosemary, chopped

2 teaspoons fresh Italian parsley, chopped

1/2 teaspoon fresh sage, chopped

1/2 teaspoon fresh thyme leaves

1 teaspoon salt

1/2 teaspoon fresh ground black pepper

8 thin prosciutto slices

Combine fresh herb mixture, salt, sugar and pepper in a small bowl.

Brush with mustard the tenderloins. Roll pork tenderloins in the herb mixture and roll in prosciutto slices.

Heat the grill on high and oil well, add the prepared tenderloins and sear on both sides. Lower the heat on the grill.

Cook for 10 minutes on each side. Turn off the grill and remove the tenderloin and place on a clean platter. Cover them with foil, set aside for 15 minutes. Remove pork from the platter slice and serve with creamy horseradish sauce.

Creamy Horseradish Sauce

(makes about 3/4 cup)

1/2 cup sour cream

1 teaspoon prepared white horseradish

2 green onions, chopped

Dash salt and pepper

Mix together sour cream, horseradish, green onions, and salt and pepper. Cover and refrigerate. Taste and adjust seasonings, as desired.