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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A delicious way to serve the other white meat , compliments of Massimo Capra! Ingredients:
2 pork tenderloin, cleaned of fat |
8 ounces blue cheese |
1 head radicchio, chopped |
1 medium leek, chopped |
4 slices prosciutto |
6 ounces 35% cream |
6 ounces tomato sauce, strained |
2 ounces butter |
1 ounce oil |
salt and pepper |
Directions:
1. Create a cavity through the tenderloin using a sharp thin bladed knife, enlarge it with fingers and set aside.
2. Sauté the leeks in a little butter and oil until tender, set aside to cool.
3. It must be cool or it will melt the cheese.
4. In a bowl, mix the leeks, the chopped radicchio and the cheese.
5. Fill the cavity of the tenderloin from both ends with the stuffing.
6. Close the ends with a slice of prosciutto.
7. Tie with a string at each end.
8. Sauté in a pan until golden brown and finish in a preheated oven at 450°F for 15 – 20 minutes.
9. Remove from the oven and set aside.
10. Boil the tomato sauce and add the cream, cook until creamy and slightly dense.
11. Slice the tenderloins in medallions and arrange on a platter.
12. Drizzle some to the sauce around it and serve.
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