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.
PORK & PROSCIUTTO WITH CREAMY VEGETABLES
Don't make chicken your staple diet - try this simple pork dish for a quick midweek meal
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Season the pork, then lay a slice of prosciutto on each and secure with a cocktail stick. Put the carrots into a pan with a small glass of water, then season if you like. Bring to the boil, cover and cook for 5 mins, then add the beans and leeks. Give everything a stir and cook, covered, for 5 mins more.
- Meanwhile, heat the oil in a frying pan. Add the pork and fry quickly for 2-3 mins on each side until cooked. Stir the crème fraîche into the vegetables until it is warmed through, then serve alongside the pork.
Nutrition Facts : Calories 312 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 0.99 milligram of sodium
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
CREAMY PROSCIUTTO PASTA
I'm always looking for dinners that I can put together quickly. I re-created a favorite pasta dish from an Italian restaurant by using grocery store convenience products. Add crusty bread and a salad for a complete meal. -Christine Ward, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook fettuccine according to package directions; drain., Meanwhile, in a large skillet, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in spinach just until wilted. , Stir in Alfredo sauce; cook until heated through, 1-2 minutes, stirring occasionally. Add prosciutto and fettuccine; toss to combine. If desired, top with pepper to serve.
Nutrition Facts : Calories 458 calories, Fat 19g fat (11g saturated fat), Cholesterol 97mg cholesterol, Sodium 1188mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 6g fiber), Protein 24g protein.
PORK WRAPPED IN SAGE AND PROSCIUTTO
Categories Roast Quick & Easy Pork Tenderloin Prosciutto Sage Gourmet
Yield Makes 6 to 8 main-course servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 425°F. Slightly overlap long sides of 6 prosciutto slices on work surface with short ends nearest you and scatter 8 sage leaves crosswise on top. Pat 1 pork tenderloin dry and sprinkle all over with 1/4 teaspoon salt and 1/8 teaspoon pepper. Put meat on top of sage across middle of prosciutto (tucking end of tenderloin underneath if very thin), then wrap prosciutto around pork to enclose. Wrap second tenderloin in same manner.
- Transfer tenderloins, seam sides down and 2 inches apart, to a small roasting pan and brush prosciutto all over with oil, then roast until thermometer inserted in center of meat registers 150°F, about 25 minutes. Transfer to a platter and let stand 10 minutes before slicing.
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25 EASY PROSCIUTTO RECIPES - INSANELY GOOD
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5/5 (1)Published 2022-01-04Category Recipe Roundup
- Spicy Pineapple Prosciutto Tarts. Pineapple on pizza is a polarizing concept. If you like the flavor combination, though, I’m sure you’ll love these tarts.
- Easy Creamy Prosciutto Cracker Appetizer. If you’re having some people over, and don’t know what appetizer to serve yet, this is it right here. These crackers are the perfect way to get any party started.
- Creamy Garlic Butter Scallops with Prosciutto. Scallops may be the highlight of this dish, but the crispy prosciutto bits surely give them more oomph.
- Easy Make-Ahead Prosciutto Baked Egg Cups. Start your day with something tasty, hearty, and energizing. These egg cups are the breakfast of champions!
- Pasta with Mushrooms and Prosciutto. The name of this dish alone was enough to make me want to try it. I didn’t even need to read the brief, as I knew it would be delicious.
- Linguine Squarcierelli. Linguine squar – what? Don’t be intimidated by its foreign-sounding name. This dish is worth the try. It’s so tasty you’ll even want to add it to your weekly rotation.
- Prosciutto e Melone (Prosciutto and Melon) I don’t know why it took me forever to give this fantastic appetizer a try. Prosciutto and melon are a classic food combination, and I now understand why.
- Prosciutto Pasta with Peas and Parmesan Cheese. This is another pasta dish that’s just off-the-charts delicious. Pasta, prosciutto, peas, and Parmesan: what a lovely combination of colors!
- Prosciutto Crisps. As I said, prosciutto is delicious enough to stand on its own. These crisps prove my point perfectly. While I do enjoy prosciutto in its raw, silky goodness, I also won’t say no when they’re baked to crispy perfection.
- Prosciutto Pizza. Pizza is made even tastier and more addictive with prosciutto! Adding even more color and flavor are basil and mozzarella, which is sprinkled twice: first on top of the sauce, then on top of the prosciutto.
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