Pork Tenderloin with Stilton and Green Peppercorn
This recipe was made for 2 very special men that were and are trying to cut carbs from their diet. In an effort to keep them true gourmets (which is how they really love to eat), here is a pork preparation that will wow anyone, carb counting or not.
Ingredients:
3 pounds pork tenderloin
3 shallots, finely minced
100 grams Prosciutto di Parma
100 grams Asiago cheese
1 large garlic clove, minced
3 tablespoons Ouro d'Oliva olive oil
To Prepare the Pork:
1. Cut the pork loin down the center and butterfly. If the flesh is uneven, pound it our to ensure the meat is even. Lay the Prosciutto and Asiago down the middle of the loin. Roll the pork up and tie it at intervals to secure so that it will not open during cooking. (You can prepare the pork to this point and refrigerate until serving time.)
2. Heat a sauté pan to medium high heat, add the oil, shallots and garlic to the pan. Saute for about 3 minutes until soft. Add the tenderloins to the pan and sear on all sides. Transfer the pork to a baking sheet and place in a 400F oven for 20 minutes. While the pork is roasting prepare the sauce.
Sauce:
1/2 cup marsala wine
1/2 cup heavy cream
2 cups Major beef stock
2 tablespoons balsamic vinegar
5 ounces English Stilton cheese or other blue (not Danish blue)
2 heaping tablespoons green peppercorns in brine, drained
Method:
1. In the same pan as you fried the pork, pour in the wine, scraping up the fried bits from the bottom of the pan. Add the stock and bring to a boil. Continue to boil until the liquid is reduced by half.
2. Add the balsamic vinegar, continuing to simmer. Pour in the heavy cream, keep the heat on medium and continue to cook for a further 5 minutes. Add the stilton along with the peppercorns
3. Keep the heat on low until the sauce is thick enough to coat the back of a spoon. Season with sea salt and fresh ground pepper.
4. To serve, puddle the sauce in the center of the plate, arrange the sliced pork over top and garnish with your choice of vegetables around the outside of the plate.
Serves 6
