Stuffed pork tenderloin, with cheese and dried tomatoes. Today a Sicilian-inspired dish, who cooked my grandmother and I ate after so long in #8217; #8217; cottages on & & Etna Winery Baron of Villagrande, prepared by the young chef Wayne Cannon. I'm used’ a fairly simple dish, which can be done a day in advance, then cook it a few hours before serving, but elegant and choreography, intense and fruity: the tenderloin is stuffed with chopped Sun-dried tomatoes, Caciocavallo and capers, then browned and baked in a pan, served with sauce, creamy and rich. You can pass along the contour that you prefer: I had a dinner a little’ formal and so I wanted to abound and I chose mashed potatoes, mushrooms and chanterelles sautéed and grilled some late plum. If you want to make little effort and stay in tradition, in Sicily the pork (usually a black piglet dei Nebrodi) is often accompanied by simple baked potatoes, crispy and Golden or only with a soft and rich mashed potatoes. The taste of this stuffed pork tenderloin is very decided and recommended for those who love meat and dishes rich and intense: If you want a dish that impressions your guests, now in anticipation of the holiday season, This would be a good choice. Have a good day!
Ingredients for 4 people:
- 4 medallions (Tournedos) Pork Tenderloin from 250 grams each
- 80 grams of dried tomatoes in oil
- 50 grams of caciocavallo
- a few capers in salt
- salt and pepper, just enough
- extra virgin olive oil, just enough
- Marjoram, Timo, Fresh Sage
- one shallot or fresh onion
- 250 milliliters of dry white wine
- chicken or vegetable broth, just enough
- 10 grams of butter
- 5 grams of flour
Cut the Pork fillet in the Center with a sharp knife and remove a segment in order to obtain a hole right through to be able to stuff the meat.
Coarsely chop the sun-dried tomatoes, the capers and caciocavallo. Put the topping in a bowl and season with a drizzle of extra virgin olive oil. Stuff the pork tenderloin with the chopped tomatoes, capers and cheese, pressing down firmly to compact the stuffing. Tie the tenderloin with kitchen Twine so that, in baking, keep the shape. Salt and pepper the pork. Refrigerate until ready to bake.
Finely chop the shallot. Put in a pan with a drizzle of extra virgin olive oil, heat and Brown the pork fillets, turning them until they are golden on all sides. Add the chopped shallots and sauté, adding a tablespoon of broth so that the onion does not burn. When the shallots will be withered, Deglaze with white wine and add herbs. Once evaporated the alcoholic part, Salt lightly and add some’ of broth. Bake covered for 20 minutes.
Remove the stuffed pork tenderloin from the Pan, strain the gravy into a colander to mesh netting to remove herbs and shallot. Mix the butter with the flour and add to the meat sauce, then cook over low heat until thick and glossy glaze.
Delete the string with which you had tied the fillets of pork and serve them, accompanied by their gravy, along with the outline you have chosen. Bon appétit!
THE PAIRING: Etna rosso Doc Sicilian Winery Baron of Villagrande. A balanced wine with good body, by fruity aromas and a pleasant note sapida.