 | Stuffed Pork Tenderloin Medallions and Pomegranate Sauce4 servings Carlo Cavallo, Meritage Oyster Bar & Grille |
| • | 1 pork tenderloins (1.5 lbs), cleaned |
| • | 1 cup The Perfect Purée Pomegranate Concentrate, thawed |
| • | 1/2 cup wild mushrooms chopped and sautéed with white wine |
| • | 1/4 cup breadcrumbs |
| • | 1/4 cup grated parmesan cheese |
| • | 1/4 cup Vella toma cheese, shredded |
| • | 3 tbsp. olive oil |
| • | 1 egg |
| • | 3 tbsp. butter |
| • | 3 tbsp. chopped sage |
| • | 3 tbsp. minced parsley |
| • | 12 slices thin sliced 1/8 inch Pancetta |
| • | 1/4 cup demiglace |
| • | salt & pepper |
| Method: | |
| 1. | Preheat oven to 400°F. |
| 2. | In a mixing bowl add the wild mushrooms, parsley, breadcrumbs, parmesan and Toma cheese, and egg mix well. |
| 3. | Clean pork tenderloin, butterfly and pound it thin, add the stuffing to the center and roll like a cigar. Rub with the meat with the salt, pepper, sage. Wrap tenderloin with pancetta. |
| 4. | In a large sauté pan on high heat, add the oil and butter, brown the tenderloin wrapped with pancetta on all sides and place in a 400°F oven for 10-15 minutes or until center cooked to 150°F. Remove the pan from oven, remove the tenderloin from the pan and deglaze with pomegranate puree, reduce by half and add the demiglace, and salt and pepper to taste. |
| Serving Suggestions: | |
| Slice the tenderloin on a bias and serve over pomegranate sauce with your favorite side dish. Carlo recommends a risotto torte or mashed potaotes. | |