Proscuitto Pork Tenderloin With Goat Cheese Recipes

PROSCUITTO PORK TENDERLOIN WITH GOAT CHEESE

Steps:

• Preheat oven 375 Wash and trim away the excess membrane from the tenderloin. Slice tenderloin end to end but not completely through so it fillets open. Season the inside with salt and pepper. Wash the basil leaves and layer down the middle of the tenderloin. Soften the goat cheese at room temp and mix in sun dried tomatoes to form a paste. Spread on top of the basil leaves Fold the tenderloin closed and wrap with the prosciutto ham until the tenderloin is covered. Brush olive oil around the tenderloin and season with salt and pepper. With seamside down, place on a rack in a roasting pan. Bake at 375 degrees for 35 minutes. Let stand for 15 minutes. Slice thinly to serve with your favorite relishes and colored peppers. Risotto and pasta is a wonderful first course to this tender dish.

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.

PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH CRISPY SAGE

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.

PORK TENDERLOIN WRAPPED IN PROSCIUTTO, WITH AN HERBED PAN SAUCE

Steps:

• Adjust your oven rack to the middle position and preheat your oven to 450. Line a baking sheet with foil and set a wire rack on top of it.
• Rinse and pat dry the pork tenderloin. Season with fresh cracked black pepper and overlay with thyme. Then wrap tenderloin in prosciutto.
• Heat 2 tblsp oil over medium heat in a skillet or braiser. Brown each side of your tenderloin, approximately 5-7 minutes per side. Transfer meat to wire rack set in foil lined baking sheet. Bake until meat registers 145 degrees, approximately 15-18 minutes.
• Meanwhile, deglaze pan used to brown tenderloin by pouring in the chicken stock. Bring to a simmer. Then whisk in the flour until sauce begins to thicken. Whisk in garlic, thyme, and lemon juice. Cook until sauce is desired thickness, whisking often (approx. 5-10 minutes). Off heat, stir in the chives and a dash of salt & pepper.
• Allow tenderloin to stand for a few minutes before slicing. Serve topped with pan sauce.

ROAST PORK TENDERLOINS WITH PROSCIUTTO AND SAGE

Steps:

• Preheat oven to 450ºF.
• Combine sage, oil, garlic, pepper and salt in small bowl. Arrange one quarter of the prosciutto slices slightly overlapping on sheet of wax paper. Spread top with 1 1/2 teaspoons sage mixture; top with 1 pork tenderloin.
• Using wax paper as a guide, roll up from one long end to cover pork with prosciutto. Transfer to roasting pan. Repeat with remaining sage mixture, prosciutto and pork. (Can be made ahead. Cover and refrigerate up to 24 hours. Remove from refrigerator 1 hour before roasting).
• Roast pork 25 minutes or until meat thermometer inserted in thickest part reaches 160ºF. Transfer pork to cutting board; cover and keep warm.
• Heat juices in roasting pan over medium-high heat. Add vinegar and chicken broth and boil 2 minutes. Strain through fine sieve. Makes 1 cup.
• Slice pork 1/2 inch thick; transfer to warm platter. Spoon sauce over top and garnish with fresh herbs.