Stuffed Pork Tenderloin Medallions and Pomegranate Sauce

4 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
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.