Prosciutto Pork Tenderloin Marsala: NEW VIDEO RECIPE

Prosciutto Pork Tenderloin Marsala

Here's the second dish in our three week long Valentine's Day dinner for two web video series with CBC Newfoundland and Labrador. The main course is this beautiful Prosciutto Pork Tenderloin Marsala which uses the "pan rushing" cooking method, combining pan searing and roasting to prepare this succulent pork dish much faster than you might think.

After pan searing, as the prosciutto wrapped, tender pork roasts, the easy Marsala and mushroom sauce is easily put together in the same pan. It all comes together served over a bed of your favorite pasta in a meal that's sure to set your sweetheart's taste buds and heart aflutter.

Here are the links for the other two courses in this Sweetheart Dinner:

Shrimp Cakes with Lime Cilantro Aioli

Raspberry Cream Profiteroles with Three Dipping Sauces

For mobile users, if the video does not load below, please click this link.



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 the pork tenderloin 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 wrapped tenderloin 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 oven and let the meat rest for 5 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 5 or six minutes until the mushrooms begin to color but after about 3 minutes add:

•    1 clove chopped garlic
•    1 small shallot minced

Sauté until the shallot softens.

Add 1 tbsp all purpose four 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. Taste 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.

Shrimp Cakes with Lime Cilantro Aioli

Prosciutto Pork Tenderloin Marsala

Raspberry Cream Profiteroles with Three Dipping Sauces

Singapore Style Noodles

Singapore Style Noodles

One of my favorite take-out Chinese food meals is also one that we now make at home. You can add or modify the vegetables and meats to your own tastes. If you don't like shrimp don't add them. Substitute chopped broccoli for the green onions if you like; the recipe will be good no matter how you modify the ingredients which also goes for the chili pepper, add a little or a lot depending on your heat preference.

This delicious dish has quickly become a go-to quick meal at our house and one we all really enjoy.

Serves 6-8

• 1 pound rice vermicelli noodles, cooked and drained

Meats:

• 1/2 pound lightly sautéed shrimp
• 1/2 pound lightly sautéed boneless chicken breast slices
• 1/2 pound lightly sautéed pork tenderloin slices

Vegetables:

• 1 small red pepper, julienned
• 2 small green onions sliced
• 2 cups fresh bean spouts
• 1/2 cup thinly sliced celery
• 1 cup thinly sliced Chinese or Napa cabbage
• 4 tbsp chopped cilantro (optional)

Start by lightly sautéing the shrimp, chicken and pork and set aside.

To a large wok add:

• 4 tbsp peanut oil
• 1 tsp toasted sesame oil
• 4 cloves minced garlic
• 2 tbsp minced fresh ginger
• 1/2 small onion, julienned
• 1 minced fresh chili pepper (more or less to taste)

Cook until the onions are softened then add:

• 1/2 cup chicken stock
• 1/4 cup Hoisen sauce
• 4 tbsp light soy sauce
• 1/2 tsp black pepper
• 1 tsp Chinese Five Spice Powder
• 2 tbsp yellow curry powder

Simmer until the volume is reduced by about 1/4 then add the meats and vegetables and cook for an additional minute before adding the cooked rice noodles and tossing everything together until the noodles are evenly coated.

Rum and Spice Glazed Pork Tenderloin

Rum and Spice Glazed Pork Tenderloin

The inspiration for this recipe came from one of the guys at work whose version of this recipe he had made several times and had become a favorite pork dish. I can easily see why. He describes it as, "Really easy and incredibly delicious." I have to agree with that summation.

I did make some additions to the original recipe to bump up the spice and add a little more heat and most importantly, added some dark rum to create a fantastic glaze to serve with it. The pork tenderloin cooks quickly, to moist tender perfection, making it an ideal quick workday dinner which Spouse declared to be the best pork dish she had ever had.

• 2 to 3 lbs pork tenderloin

Rum Glaze

In a small saucepan over medium low heat add:

• 2 tbsp olive oil
• 3 cloves minced garlic

Saute for only a minute until the garlic softens, then add

• 1 cup brown sugar
• pinch salt
• 1/2 tsp salt
• 1/2 tsp minced fresh ginger
• 4 ounces dark rum
• 2 to 3 tbsp Tabasco sauce
• 1 tsp minced jalapeno pepper (optional if you like a little extra heat)

Simmer slowly for about 5 minutes until the glaze thickens slightly.

Spice Rub

• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 2 tsp. kosher salt
• 2 tsp. ground cumin
• ½ tsp. ground black pepper
• 2 tsp. chili powder

Mix together and rub over the entire surface of the pork tenderloin/s.

To a skillet or frying pan on medium heat add:

• 2 tbsp vegetable oil

Lightly brown the pork tenderloin/s on all sides.

Brush some of the glaze onto the pork tenderloin before placing it in a preheated 375 degree oven for about 20-25 minutes depending on the thickness of the tenderloins being used. I use a meat thermometer to test the meat and take it out of the oven when the temperature reaches 140-150 degrees F. You can brush more glaze onto the meat half way through the cooking time.

It is important to cover the meat with aluminum foil and let it rest for 10 minutes before slicing and serving. Spoon extra glaze over the pork when serving.