Show Stopper Pork Tenderloin Medallions
I promised in a blog dated “Pork Tenderloin Easiest Protein to Cook” to share an Cook wine and Travel 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.
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