Saturday, November 21, 2009
Prosciutto Wapped Roast Pork Tenderloin & Red Wine Gravy
I'm between night shifts tonight so I am in need of something quick. Believe it or not, roast pork tenderloin is almost as fast as boiling pasta. Almost. Contrary to some recipe instructions, a 1 pound piece of tenderloin does not need to cook for 45 minutes. It doesn't even need to cook for 30 minutes. After searing, this little gem only takes 10 minutes in a high oven for medium and 14 minutes for medium-well. Also contrary to what you may have been taught, pork can be a little pink. It's actually better when a little pink. Serve with some simple red wine gravy and you're good to go! If you want it to be even quicker and easier, leave out the prosciutto and just let the pork & simple seasonings shine!
1 lb pork tenderloin
3-4 pieces prosciutto
tsp olive oil
1/2 tsp each salt & pepper (omit salt if using prosciutto)
1/2 tsp garlic powder
1 tbsp vegetable seasoning blend
1. Pre-heat oven to 400 degrees F.
2. Mix seasonings together in a small bowl and rub onto tenderloin.
3. Wrap tenderloin in prosciutto (if using).
4. Place in a large, pre-heated skillet and quickly sear all sides (medium-high heat) so that prosciutto is browned and semi-crisp.
5. If your skillet is oven-safe, place directly into pre-heated oven, uncovered. If not, move tenderloin to a baking sheet or baking pan and place in oven.
6. Cook uncovered for 10-14 minutes (10 mins for medium, 14 mins for medium well).
7. Remove from oven and tent baking pan with foil. Let tenderloin rest for 10 minutes before cutting.
Simple & Quick Red Wine Gravy:
1/2 cup red wine
1 cup water or beef broth
1 package dry brown gravy mix or au jus mix
1 tsp corn starch mixed in 1/3 cup water (if using au jus mix)
1. Add everything to a sauce pan and bring to a boil.
2. Stir continuously until thickened.
I served my pork with Red Wine Sauteed Spinach & Mushrooms, Roasted Brussels Sprouts, Asparagus and Broccoli and Red Roasted Potatoes. To drink? Whatever wine was used for cooking, or Pinot Noir pairs nicely with pork. A huge, delicious, satisfying meal.