Upscale Pork Tenderloin Medallions
I promised in a blog dated 4/3/17 “Pork Tenderloin Easiest Protein to Cook” to share an Up Scale Kitchen pork
tenderloin recipe that’s a show stopper!
We cooked this for 150 guests at our Italian club’s Christmas dinner. The sauce has all the great ingredients
Prosciutto, Sun Dried tomatoes, Sage, and Heavy Cream. Before cooking for 150 we made a test tasting
for 12 guests. I always cook a new or a
modified recipe at least once or twice before I feel comfortable enough to cook
for a large group. There is enough stress
cooking for a large group, you don’t need the extra stress worrying about the
quality of the recipe. The sauce is the
star of the show. While it was simmering we were tasting by dipping a piece of Italian
bread in the sauce, we couldn’t help ourselves!
The sauce recipe will yield about 8 – 12 servings but use
your own judgment:
½ cup chopped prosciutto
4 tbs chopped fresh sage
4 tbs chopped sun dried tomatoes packed in oil
½ cup chopped onions
1 cup chicken stock
1 cup heavy cream
Sauté prosciutto, sage, sun dried tomatoes and
onions. In a large pot add the heavy
cream and chicken stock and bring to a boil.
Add the sauté ingredients and lower heat to simmer stir add fine sea
salt and pepper to taste. Keep checking
and stirring. Clean the pork as described
in the above mentioned blog. Cut into
about 3 oz portions and place in a plastic bag with flour, garlic salt and pepper. Shake to coat each piece. You need to use your own judgment on the
amount of flour and spices, all you're doing is getting a light coating on each
piece. In a frying pan add olive oil and
brown each piece on all sides place in a baking pan cover with sauce and
aluminum foil. Bake at 350 deg F until an
internal temp of 145 deg F and place in a warming oven. Hope you enjoy this recipe! Please make it
your own, have fun and let us know how you use pork tenderloin. |
| Searing Pork |
 |
| Saute Prosciutto Sage Sun Dried Tomatoes onions |
 |
| Chopped Prosciutto |
 |
| Trimming Pork |
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