Stuffed Pork Tenderloin Medallions and Pomegranate Sauce
|||1 pork tenderloins (1.5 lbs), cleaned|
|||1 cup The Perfect Purée Pomegranate Concentrate, thawed|
|||1/2 cup wild mushrooms chopped and sautéed with white wine|
|||1/4 cup breadcrumbs|
|||1/4 cup grated parmesan cheese|
|||1/4 cup Vella toma cheese, shredded|
|||3 tbsp. olive oil|
|||3 tbsp. butter|
|||3 tbsp. chopped sage|
|||3 tbsp. minced parsley|
|||12 slices thin sliced 1/8 inch Pancetta|
|||1/4 cup demiglace|
|||salt & pepper|
| Method: |
|1.||Preheat oven to 400°F.
|2.||In a mixing bowl add the wild mushrooms, parsley, breadcrumbs, parmesan and Toma cheese, and egg mix well.
|3.||Clean pork tenderloin, butterfly and pound it thin, add the stuffing to the center and roll like a cigar. Rub with the meat with the salt, pepper, sage. Wrap tenderloin with pancetta.
|4.||In a large sauté pan on high heat, add the oil and butter, brown the tenderloin wrapped with pancetta on all sides and place in a 400°F oven for 10-15 minutes or until center cooked to 150°F. Remove the pan from oven, remove the tenderloin from the pan and deglaze with pomegranate puree, reduce by half and add the demiglace, and salt and pepper to taste.
| Serving Suggestions: |
|Slice the tenderloin on a bias and serve over pomegranate sauce with your favorite side dish. Carlo recommends a risotto torte or mashed potaotes.