Loined Something
May. 24th, 2009 10:35 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Stuffed Pork Tenderloin with Mushroom Pan Sauce.
2 1 lb pork tenderloins
2 thin slices prosciutto (didn't have any, so I half-fried some house-cured pancetta)
1/2 cup bread crumbs
1 1/2 tsp chopped fresh thyme, separated
1 1/2 tsp chopped fresh rosemary, separated
salt & pepper to taste
2 Tbsp olive oil, divided
Sauce:
1/2 lb sliced mushrooms
1 tsp minced garlic (hah! I used about 5 cloves.)
3/4 cup vermouth (I used white wine)
1 cup chicken stock
2 Tbsp butter
salt and pepper
chopped parsley for garnish (I used green onions instead)
Heat oven to 450. Lay the tenderloins parallel to each other with the thin end of one next to the thin end of the other. Flatten them a bit with your hand.
Cut the prosciutto slices into strips as wide as the pork and lay over one of the tenderloins. In a bowl, combine breadcrumbs, 1 tsp each thyme and rosemary, some pepper, and 1 Tbsp olive oil. Spread the mixture evenly over the prosciutto. Place the other tenderloin on top and tie the meat at 1" to 2" intervals with butcher's twine. Rub the outside all over with salt, pepper, and the remaining 1/2 tsp each thyme and rosemary.
Heat an ovenproof skillet over medium-high heat and add the remaining 1 Tbsp olive oil (I used house-rendered lard). Place the roast in the pan and brown on all sides for 3-5 minutes. Transfer to the oven and roast. After 15 minutes, check the internal temperature of the meat every five minutes until it registers 140 to 145 F. Remove from the oven to a platter, cover loosely, and let rest for 10 minutes while you make the sauce.
Sauce: put the skillet over medium-high heat, add the mushrooms, and saute for 2 minutes until they start to color. Add the garlic and saute 30 seconds more. Deglaze with the wine, scraping any browned bits from the bottom of the pan. Add the stock and bring to a boil. Reduce for about 10 minutes until it thickens. Stir in the butter and salt and pepper.
Remove the twine from the meat, cut into 1" thick medallions, and arrange on a platter. Pour the mushroom sauce over and sprinkle with the parsley.
What worked: Mouthgasmly good. Pretty, and not difficult despite the lengthy description. It was even good cold the next day for lunch.
What didn't: The medallions fell apart a bit when I removed the twine, and some of the stuffing leaked out during the cooking process. I just stirred it into the sauce.
Will I make it again? Damn straight. The recipe suggests trying it with other herbs such as sage, basil, and marjoram. It also might go well with a dry coppa instead of the prosciutto.
2 1 lb pork tenderloins
2 thin slices prosciutto (didn't have any, so I half-fried some house-cured pancetta)
1/2 cup bread crumbs
1 1/2 tsp chopped fresh thyme, separated
1 1/2 tsp chopped fresh rosemary, separated
salt & pepper to taste
2 Tbsp olive oil, divided
Sauce:
1/2 lb sliced mushrooms
1 tsp minced garlic (hah! I used about 5 cloves.)
3/4 cup vermouth (I used white wine)
1 cup chicken stock
2 Tbsp butter
salt and pepper
chopped parsley for garnish (I used green onions instead)
Heat oven to 450. Lay the tenderloins parallel to each other with the thin end of one next to the thin end of the other. Flatten them a bit with your hand.
Cut the prosciutto slices into strips as wide as the pork and lay over one of the tenderloins. In a bowl, combine breadcrumbs, 1 tsp each thyme and rosemary, some pepper, and 1 Tbsp olive oil. Spread the mixture evenly over the prosciutto. Place the other tenderloin on top and tie the meat at 1" to 2" intervals with butcher's twine. Rub the outside all over with salt, pepper, and the remaining 1/2 tsp each thyme and rosemary.
Heat an ovenproof skillet over medium-high heat and add the remaining 1 Tbsp olive oil (I used house-rendered lard). Place the roast in the pan and brown on all sides for 3-5 minutes. Transfer to the oven and roast. After 15 minutes, check the internal temperature of the meat every five minutes until it registers 140 to 145 F. Remove from the oven to a platter, cover loosely, and let rest for 10 minutes while you make the sauce.
Sauce: put the skillet over medium-high heat, add the mushrooms, and saute for 2 minutes until they start to color. Add the garlic and saute 30 seconds more. Deglaze with the wine, scraping any browned bits from the bottom of the pan. Add the stock and bring to a boil. Reduce for about 10 minutes until it thickens. Stir in the butter and salt and pepper.
Remove the twine from the meat, cut into 1" thick medallions, and arrange on a platter. Pour the mushroom sauce over and sprinkle with the parsley.
What worked: Mouthgasmly good. Pretty, and not difficult despite the lengthy description. It was even good cold the next day for lunch.
What didn't: The medallions fell apart a bit when I removed the twine, and some of the stuffing leaked out during the cooking process. I just stirred it into the sauce.
Will I make it again? Damn straight. The recipe suggests trying it with other herbs such as sage, basil, and marjoram. It also might go well with a dry coppa instead of the prosciutto.
