Sunday Scoff | Pork tenderloin with Marsala sauce
Rock Recipe: Prosciutto Pork Tenderloin Marsala
Last week, Barry Parsons of Rock Recipes provided the appetizer for a special three-course Valentine's dinner, Shrimp Cakes with Lime Cilantro Aioli.
This week, we're featuring the main course. Parsons said the pork tenderloin recipe uses the 'pan rushing' cooking method — combining pan searing and roasting to prepare the dish much faster than you might expect.
Prosciutto Pork Tenderloin Marsala
1 ½ pounds pork tenderloin (1 large tenderloin)
3 to 4 ounces thinly-sliced prosciutto
2 tbsp olive oil
Remove any silver skin from the pork and lightly season with salt and pepper. Wrap the whole pork tenderloin in the thinly-sliced prosciutto. Secure with toothpicks. Heat the olive oil in a skillet and pan sear the outside of the pork for just a few minutes. Place in a shallow baking pan and roast, uncovered, until an internal temperature of above 150 degrees F is reached. Remove from the oven and let the meat rest for five minutes before removing the toothpicks and slicing into medallions.
As the meat rests, prepare the Marsala Sauce.
To the sauté pan add:
2 tbsp olive oil
2 tbsp butter
2 cups sliced mushrooms (baby bells, crimini or button work well)
Salt and pepper, to lightly season
Sauté for about five or six minutes until the mushrooms begin to colour, but after about three minutes add:
1 clove chopped garlic
1 small shallot, minced
Sauté until the shallot softens.
Add 1 tbsp all-purpose flour and cook for another minute before adding:
½ cup dry Marsala wine
Simmer until the volume is reduced by about half then add:
3/4 cup pork or chicken stock
Simmer until this volume is reduced at least by half. Tast,e and add salt and pepper as needed to season. If the sauce thickens too quickly, just add a little more stock to thin it out.
Add a splash of cream or a pat of butter to finish the sauce.
Slice the rested pork and place on a bed of cooked pasta before spooning on the Marsala sauce.