Recipe of the Week: Grilled Pork Tenderloin Medallions Wrapped in Prosciutto with Port Sauce
Pork medallions are slices of pork tenderloin wrapped in prosciutto, grilled and then finished in the oven. Pork tenderloin is easy to work with, quick to cook and very tender. Serves eight. (Chef tip: Cook pork tenderloin at 135°F so the center is still pink and juicy.)
8 (1/2-inch thick, 3 ounce) pork tenderloin medallions
8 slices prosciutto, cut in half, lengthwise
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, whole
2 sprigs fresh thyme, whole
Salt and freshly ground black pepper, to taste
1 shallot minced
2 cups beef demi-glace
1/2 cup port wine
2 tablespoons unsalted butter
1 teaspoon fresh Italian parsley, chopped
Heat the grill on high. Preheat oven to 375°F.
Pat filets mignons dry and season with salt and pepper. Wrap each filet in prosciutto. Grill medallions on both sides. Place in a saute pan with oil, butter, whole garlic cloves and thyme. Place in the oven and bake until the meat temperature reaches 135°F.
In a small saucepan, saute shallots with a bit of salt and pepper in butter over moderate heat, stirring, until lightly browned. Add the port wine and reduce by half. Add in beef demi-glace and simmer for 15 minutes, or until reduced by two-thirds. Season with salt and pepper and parsley.
Serve pork medallions with port sauce. And spinach and red peppers and fingerling potatoes
SAUTEED SPINACH AND ROASTED RED PEPPERS
(serves eight)
2 pounds fresh baby spinach
2 roasted red peppers, thinly sliced
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
Salt and pepper, to taste
Wash and drain spinach. Place oil in a large saute pan over medium heat. Add garlic, roasted peppers and spinach to the pan. Season with salt and pepper to taste. Saute for about 10 minutes, until spinach is wilted. Add lemon juice and cook a few more minutes. Serve immediately.
OVEN-ROASTED FINGERLING POTATOES
(serves eight)
2 pounds fingerling potatoes, halved lengthwise
1 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
1 teaspoon salt
Preheat the oven to 400°F. Wash potatoes well and slice in half, lengthwise. Toss with olive oil, salt and pepper.
Place the potatoes on a baking sheet pan and roast for 30 minutes or until tender on the inside and crispy on the outside. Remove from the oven and serve.