I love pork pretty much any way you make it. It is the other white meat you know. This is a recipe that I love doing when I have a pork tenderloin or loin.
Ingredients:
For the Pork
1 lb pork tenderloin or loin cleaned of any excess fat and cut into 1 inch slices
1/8 lb prosciutto slices
Dredging flour
flour for dredging pork
1/4 tsp nutmeg
1/4 tsp garlic powder
1 tsp salt
1 tsp pepper
large plastic bag cut open or plastic wrap (I like the thicker plastic bag for pounding the pork)
2 tbsp olive oil
1tbsp butter
For the Sauce
2 shallots diced
1/2 cup of good dry white wine
juice of 1 lemon
1/4 cup capers
1 can of cut up artichoke hearts
2 tbsp butter
salt and pepper to taste
Mix all the ingredients for the dredging flower in a bowl or on a plate.
Take the sliced pork and top with a slice of prosciutto to almost cover the pork. Once this is completed take one slice at a time and put them in between the plastic from the cut open bag and pound the piece to flatten it a bit and it also pushes the proscuitto into the pork.
Once you have pounded them out and taken all your frustrations out on them, dredge them in the flour mixture.
Heat a pan and once it is hot add the olive oil and butter till it is hot (medium hot on the dial). Add the dredged pork slices and brown on each side. These cook quickly and you do not want to over cook and get chewey pieces.
Take them out and set aside.
Now add the shallots into the pan till they soften. Deglaze the pan with the white wine and cook down by half. Add the lemon juice and make sure all the goodies on the bottom of the pan are scraped up. Add the capers and artichoke hearts and stir. Add the butter and stir. This is your sauce. Now you can add back your pork pieces for a minute or two to heat through.
You can plate this by taking out the pork and placing them on a nice platter and pour the sauce over the top,
I serve this with my Linguini with White Truffle Oil and Orange Zest.
Enjoy.
Ingredients:
For the Pork
1 lb pork tenderloin or loin cleaned of any excess fat and cut into 1 inch slices
1/8 lb prosciutto slices
Dredging flour
flour for dredging pork
1/4 tsp nutmeg
1/4 tsp garlic powder
1 tsp salt
1 tsp pepper
large plastic bag cut open or plastic wrap (I like the thicker plastic bag for pounding the pork)
2 tbsp olive oil
1tbsp butter
For the Sauce
2 shallots diced
1/2 cup of good dry white wine
juice of 1 lemon
1/4 cup capers
1 can of cut up artichoke hearts
2 tbsp butter
salt and pepper to taste
Mix all the ingredients for the dredging flower in a bowl or on a plate.
Take the sliced pork and top with a slice of prosciutto to almost cover the pork. Once this is completed take one slice at a time and put them in between the plastic from the cut open bag and pound the piece to flatten it a bit and it also pushes the proscuitto into the pork.
Once you have pounded them out and taken all your frustrations out on them, dredge them in the flour mixture.
Heat a pan and once it is hot add the olive oil and butter till it is hot (medium hot on the dial). Add the dredged pork slices and brown on each side. These cook quickly and you do not want to over cook and get chewey pieces.
Take them out and set aside.
Now add the shallots into the pan till they soften. Deglaze the pan with the white wine and cook down by half. Add the lemon juice and make sure all the goodies on the bottom of the pan are scraped up. Add the capers and artichoke hearts and stir. Add the butter and stir. This is your sauce. Now you can add back your pork pieces for a minute or two to heat through.
You can plate this by taking out the pork and placing them on a nice platter and pour the sauce over the top,
I serve this with my Linguini with White Truffle Oil and Orange Zest.
Enjoy.
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