Recipe #2 from our Sur La Table cooking class is a delicious pork product, wrapped in another delicious pork product. These recipe seems very fancy, but don’t be fooled! It really is so simple and delicious! Make sure you are using pork tenderloin and not pork loin, there is a big difference in both taste and texture. (If you missed the first recipe, you simply must go back and try it, so yummy!)
- 1 pork tenderloin, about 1-1/2 pounds, trimmed and cut into 1 inch thick slices
- Kosher salt and freshly ground black pepper
- 2 tablespoons Dijon mustard
- 2 tablespoons dry white wine
- 3 tablespoons minced fresh rosemary, divided
- 8-10 thin slices pancetta
- 2 medium shallots, minced
- ½ cup good quality balsamic vinegar
- ½ cup low-sodium chicken broth
- 2 tablespoons unsalted butter, cold
- Preheat oven to 375 degrees and position oven rack in the center.
- Season the pork medallions with salt and pepper. In a bowl, combine the mustard, wine and 2 tablespoons rosemary. Liberally coat the medallions and set aside.
- Place the pancetta onto parchment paper, place the pork medallions on their sides and roll the pancetta around the medallion, using the paper to assist you with sealing the pancetta onto the pork. The pancetta should be tightly wrapped around the medallions. Remove the paper, transfer the pork to a plate and set aside. You can also use toothpicks to hold the pancetta in place.
- Place a large ovenproof skillet over medium high heat, add the olive oil and when shimmering, add the pork medallions and cook until golden brown on both sides, about 3 minutes per side. Transfer the pork to the preheated oven and cook until an instant-read thermometer registers 145 degrees, 6 to 8 minutes. When cooked, transfer the pork to a cutting board, loosely tent with foil and allow to rest while you prepare the pan sauce.
- To prepare sauce, return the skillet to the stove over medium heat, add the shallots and cook until tender, about 3 minutes. Add the balsamic vinegar and cook until almost dry. Using a pan whisk, stir the brown bits from the bottom of the skillet while boiling to incorporate all the pan flavors into the sauce. Add the broth and cook until the sauce has reduced by half, about 4 minutes. Turn off the heat, whisk in the butter 1 tablespoon at a time, stir the remaining rosemary, taste and season with salt and pepper.
- To serve, spoon the sauce onto the middle of 4 warmed dinner plates, place the pork medallions on top of the sauce and serve immediately.
This post has been added to the In and Out of the Kitchen Link Party, see all the other great posts here.