PORK TENDERLOIN IN MARSALA WINE

 

PORK TENDERLOIN IN MARSALA WINE

 


         Ingredients

          4 Servings

                1 lb. 2 oz. (500 g) pork tenderloin

                3 1/2 oz. (100 g) caul fat

                2 oz. (50 g) lard or bacon fat

                1/2 clove garlic

                2 1/4 tbsp. (30 ml) extra virgin olive oil

                10 tsp. (50 g) unsalted butter

                1/3 cup plus 1 1/2 tbsp. (100ml) Marsala wine

                2 oz. (50 g) Parma ham, sliced fresh sage, chopped , to taste

                fresh rosemary, chopped, to taste

                fresh thyme, chopped, to taste

                flour, as needed

                salt and pepper

 

        Method

                Rinse the caul fat under running water.

                Prepare a mixture of lard, sage, rosemary, thyme, and garlic.

                Trim any excess fat off the pork tenderloin, season it with salt and pepper, and spread the mixture of lard and herbs over it.

                Wrap it in the Parma ham and then in the caul fat. Flour the pork lightly. Heat the oil and butter in the skillet, and add the pork, and sauté, then add the bits of fat that you have trimmed off and roast in the oven at 400°F (200°C) for 12-13 minutes.

                As soon as it is cooked, remove the pork from the pan and keep it warm. Spoon out the excess fat, de glaze the baking pan with the Marsala wine, and reduce the pan juices as necessary.

                Slice the meat and serve with the sauce.

 

 

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