Posts Tagged ‘Pork’

Pork Tournedos

April 27, 2010

Over the weekend I tried out a new recipe: Pork Tournedos with Sage and Prosciuttos from Sara Moulton’s cook book “Sara’s Secrets for Weeknight Meals”. Overall, I would give it a 2 out of 5 in difficulty and a 4 out of 5 for tastiness.

First, take a pork tenderloin and cut it into 8 even pieces. Emphasis on the EVEN. I kindof messed that one up..

Yummm…raw meat. So…as you can see here I failed to cut these evenly, which is why I had issues with this recipe. At least it’s an easy fix! Basically, the meat didn’t cook evenly so there were some pieces that ended up being overcooked.

Cook the pork by sauteing it in a pan with EVOO. I always have difficulty with this because it gets insanely smoky and I usually end up finishing them in the oven once they’ve got a nice crust, which is exactly what I did this time.

Next is the sauce:

I did a few things different from the recipe. First, I forgot to buy some fresh sage at the store…so I left that out. Second, the recipe called for lemon slices, but I just used lemon juice. Lastly, I increased the amount of butter because that is always a good idea.

The first step of the sauce is to saute the prosciutto:

After it’s sauteed for only around 30 seconds add the broth, capers, and lemon juice. After the chicken broth has reduced down start adding the butter bit by bit.

Then you get the final product:

I might need to work on my presentation skills, but it really was tasty! Here’s the full recipe:

One 1-pound pork tenderloin, cut crosswise into 8 pieces
Kosher salt and freshly milled black pepper
2 tablespoons extra virgin olive oil
1 ounce prosciutto di Parma, cut into strips (about 1/3 cup loosely packed)
1/2 lemon, peeled, cut into sections and the sections chopped
1 tablespoon drained, bottled capers
1 tablespoon rinsed, dried, and chopped fresh sage
2/3 cup canned low-sodium chicken broth or Chicken Stock (See Episode 103)
2 tablespoons unsalted butter, sliced

Season the pork on both sides with salt and pepper. Heat the oil in a large skillet over high heat until hot; reduce the heat to medium-high; add the pork and sauté until well browned, about 4 minutes. Turn the pork and sauté until browned on the other side and the temperature has reached 145°F on a meat thermometer, about 4 minutes. Transfer the pork to a serving platter and cover loosely with aluminum foil.

Reduce the heat to medium; add the prosciutto di Parma to the skillet and sauté 30 seconds. Add the lemon, capers, and sage; cook, stirring, 1 minute. Return the heat to high; add the broth and cook until the liquid is reduced by 1/3, stirring to incorporate the browned bits from the pan. Stir in the butter and any juices from the serving platter. Bring the sauce to a boil and serve over the pork.