Best Proscuitto Pork Tenderloin With Goat Cheese Recipes

PORK WELLINGTON

Steps:

• Trim off all silverskin (reserve tail for another use if you have it). Butterfly making a 1" deep incision down the length of each and stuff each one with half of the cheese.
• Roll prosciutto around each tenderloin.
• Sear in oil in a large skillet over med-high heat until prosciutto is brown and crisp on all sides (5-8 minutes).
• Chill thoroughly.
• Wrap each tenderloin in puff pastry and transfer to a parchment-line baking sheet.
• Brush Wellingtons with egg wash and decorate with pastry cutouts if desired.
• Cover with plastic and chill 1 hr (up to 24 hrs).
• Bake at 400°F in lower third of oven for 30-35 minutes until golden brown. (You can brush with more egg wash again before you put them in the oven)
• Let rest 5 minutes before slicing. (Throw away the ends when slicing, it's mostly dough).

GOATS CHEESE STUFFED PORK TENDERLOIN WITH RED WINE BALSAMIC CHER

Steps:

• Using a sharp knife, butterfly pork down the centre lengthwise being careful not to cut all the way through. Open pork out, using a meat mallet, pound to flatten to an even surface, do not over pound pork, season both sides of pork with salt and pepper.
• In a bowl combine cheese, basil and zest, until well mixed.
• Spoon mixture evenly over one half, remembering to leave enough of an edge, so when you fold over the other half so it covers cheese completely.
• Fold other half of pork over and secure with kitchen string at close intervals, place pork in a lightly oiled roasting pan and roast in pre-heated oven 180-190c for 45-55 Min's or until pork is cooked through.
• For The Sauce.
• Heat wine, water, balsamic and chicken stock, stir until almost boiling add cherry preserves, mix a little water with cornflour and add to sauce and stir until sauce thickens, add cherries and pepper to taste, stir until heated through and serve with pork.
• To Serve: Slice pork into thick slices and arrange on plate top with sauce. I served mine with twice baked parsnip mash and asparagus spears wrapped in bacon.
• Bon Appetit.
• 2-3 Servings depending on appetites.
• I serve this for 3.

PORK TENDERLOIN WITH PROSCIUTTO, SAGE AND ASIAGO CHEESE

Steps:

• Preheat oven to 375 degrees F.
• Coat pork lightly in flour, brushing off excess. Melt 4 tablespoons of butter in frying pan, add pork and cook quickly 1 minute per side. Remove from pan and continue cooking the remaining pork. Add 3 to 4 tablespoons of cheese to each pork tenderloin and top with 2 prosciutto slices. Bake in oven for 5 to 6 minutes until cheese is bubbling.
• In another frying pan, over medium heat, add remaining 4 tablespoons of butter and stir in 2 tablespoons of flour. Cook flour and butter mixture for 1 minute, stirring constantly. Add chicken broth and chopped sage and cook until thickened. Serve over pork tenderloins.
• In heavy saucepan, heat oil and deep-fry sage leaves for garnish.

PORK TENDERLOIN STUFFED WITH PROSCIUTTO AND DRIED FRUIT WITH PORT WINE SAUCE RECIPE

Steps:

• Preheat the oven to 400 degrees F. In a small bowl, combine the raisins and cranberries. In a small saucepan, bring the Port to a simmer. Pour over the dry fruit and let sit until plump, about 10 minutes. Drain well and let the fruit cool. In a medium skillet, heat the olive oil over medium heat. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the bread crumbs, thyme, salt, and pepper and stir until the bread crumbs are lightly toasted, about 1 minute. Remove from the heat and let cool. In a medium bowl, combine the cooled fruit and bread crumb mixture. Add the cheese and stir to combine. Lay the prosciutto slices over the butterflied pork to cover. Starting about 1/2-inch from the bottom and leaving 1/2-inch on either side, lay the bread crumb mixture in a uniform line across the meat. Pull the bottom edge of meat up and over the filling and roll up into a thick cylinder. Using butcher's twine, tie the meat to seal. Rub with vegetable oil on all sides and lightly season with salt and pepper. In a large ovenproof skillet or roasting pan, sear the meat on all sides over medium-high heat, 3 to 5 minutes. Place in the oven and roast until cooked through and an instant-read thermometer registers an internal temperature of 155 degrees F to 160 degrees F, about 35 minutes. Remove from the oven and let rest for 10 minutes before carving. To serve, remove the butcher's twine from the roast and carve into slices about 1/2-inch thick. Spoon the Pear and Parsnip Puree onto the sides of 4 plates. Arrange the slices next to the puree, drizzle with the Port Wine Sauce and garnish with thyme sprigs. Port Wine Sauce: 1 (750ml) bottle Tawny Port 1 cup veal stock 1 stick very cold unsalted butter, cut into pieces In a medium saucepan, bring the Port to a boil. Reduce the heat and cook at a low boil until reduced to a thick syrup, 1/4 to 1/3 cup in volume. Add the stock and cook until thick and reduced by half. Reduce the heat to low, and whisking constantly, add the butter several pieces at a time, adding more butter once the previous pieces have nearly been incorporated, removing the pan from the heat occasionally to prevent the sauce from getting too hot and breaking. Continue until the sauce is emulsified and all the butter has been added. Yield: about 3/4 cup Pear and Parsnip Puree: 1 1/2 pounds parsnips, peeled and chopped 6 tablespoons unsalted butter 1 tablespoon light brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 4 ripe Anjou pears, peeled, cored, and cut into 1-inch pieces 2 tablespoons Frangelico or other nut-flavored liqueur such as Nocello 1/2 cup sour cream 1/2 teaspoon salt 1/2 teaspoon freshly ground white pepper Preheat the oven to 325 degrees F. In a baking dish, combine the parsnips, 2 tablespoons of the butter, the brown sugar, cinnamon, and allspice and cover tightly with aluminum foil. Bake until the parsnips are tender, about 45 minutes. Remove from the oven and uncover. In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the pears and cook, stirring, for 3 minutes. Add the liqueur and tilt the pan to ignite the contents. (Alternately, remove from the heat, light with a match, and return to the heat.) Cook while flaming for 2 minutes. Transfer to a food processor. In a skillet, melt the remaining 3 tablespoons of butter over medium heat. Cook, swirling the pan, until the butter is golden brown and has a nutty aroma. Add the browned butter, baked parsnips and their cooking liquid to the food processor. Puree on high speed for 30 seconds. Add the sour cream, salt, and pepper and process until smooth. Serve immediately or cover to keep warm until ready to serve. Yield: 5 cups, 4 to 6 servings