Prosciutto-Wrapped Pork Tenderloin

Prosciutto-Wrapped Pork Tenderloin

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Prosciutto-Wrapped Pork Tenderloin
Makes 4 to 6 servings

This sophisticated entrée is a popular seasonal special at Carrabba’s, and we have a hunch that once mastered, it will become your favorite dish for entertaining.

Ingredients:
2 pork tenderloins, about 1 pound each, trimmed of fat and silverskin
½ teaspoon grill seasoning (see below)
6 wide slices prosciutto (not paper thin)
2 tablespoons Grill Baste (see below) or olive oil
Port Wine and Fig Sauce
1 cup tawny port, such as Fairbanks Port
¾ cup reduced-sodium chicken broth
1 Granny Smith apple, unpeeled, cored, and cut into ½-inch dice
¾ cup (½-inch) diced dried figs
1 tablespoon finely chopped yellow onion
6 tablespoons cold unsalted butter, cut into ½ -inch cubes
Kosher salt and freshly ground black pepper

Directions:

  1. Prepare an outdoor grill for direct cooking over medium-high heat.
  2. Season the pork tenderloins with the grill seasoning. Lay 3 prosciutto slices on the work surface with the long sides running vertically and overlapping by about ¼ inch. Place 1 pork tenderloin at a long end of the prosciutto slices and roll the pork up in the prosciutto. Using kitchen twine, tie the tenderloin crosswise in a few places to secure the prosciutto. Repeat with the remaining prosciutto and pork tenderloin. Let stand at room temperature while the grill heats.
  3. Meanwhile, start the sauce. Bring the port, stock, apple, figs, and onion to a boil in a medium saucepan over high heat. Boil until the liquid is reduced to about 3 tablespoons, about 10 ten minutes. Remove from the heat.
  4. Brush the grill grate clean. Lightly oil the grill grate. Brush the prosciutto with the grill baste. Put the prosciutto-wrapped tenderloins on the grill. Cook, with the lid closed as much as possible, turning occasionally, until the prosciutto is browned and crisp and an instant-read thermometer inserted in the center of the pork reads 150 degrees F, 15 to 20 minutes. If the prosciutto is browning too quickly, move the tenderloins to the cool part of the grill not over the coals (or reduce the temperature on a gas grill to Low). Transfer to a carving board and let stand for 5 minutes before carving.
  5. To finish the sauce, reheat it slightly over high heat. If the fruit has absorbed the liquid, add a tablespoon or two of water to return the liquid to 3 tablespoons. Reduce the heat to very low. A few cubes at a time, whisk in the butter to make a smooth sauce. Season with salt and pepper. Set aside.
  6. Using a thin-bladed knife, remove the twine and cut the tenderloin crosswise into ¾-inch thick slices. Divide the slices evenly among the dinner plates, top with the sauce, and serve.

Oven-Roasted Pork Tenderloins: To cook indoors, brown each prosciutto-wrapped tenderloin in a large nonstick skillet over medium-high heat, about 5 minutes. Transfer to a rimmed baking sheet. Bake in a preheated 375 degree F oven until an instant-read thermometer inserted in the center reads 150 degree F, about 20 minutes.

Tip: If you aren’t fond of figs, try dried apricots, although this sauce has converted several fig haters.

 

Grill seasoning
Makes about ½ cup

Why use salt and pepper when you can use this zesty blend of herbs and spices? A sprinkle of this seasoning on meat, chicken, and seafood really makes the food sing. It will keep in a cool, dark cupboard indefinitely, but you will use it up too quickly for it to go stale.

¼ cup kosher salt
2 tablespoons freshly ground black pepper
1 & ½ teaspoons granulated garlic
1 & ½ teaspoons granulated onion
1 & ½ teaspoons dry oregano
¼ teaspoon crushed red pepper

  1. Mix all of the ingredients together in a small bowl. Transfer to an airtight container. (The seasoning can be stored in a cool, dark place indefinitely.)

Tip: Granulated garlic and granulated onion are gritty and not pulverized like their
powdered versions. They are easy to find at supermarkets and online.

 

Grill baste
Makes about 1 & ¼ cup

Here’s another secret ingredient that gives our food its special flavor. Instead of using plain oil for brushing on food before grilling, we use this basting mixture. You can substitute olive oil for the baste or you can use this and sit back and gather the compliments.

2 tablespoons unsalted butter
1 small yellow onion, finely chopped
4 garlic cloves, chopped
1 tablespoon all-purpose flour
½ cup extra-virgin olive oil
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 & ½ tablespoons sugar
2 tablespoons finely chopped fresh flat-leaf parsley

  1. Melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened, about 2 minutes. Add the garlic and cook until the onion is translucent, about 2 minutes. Sprinkle in the flour, stir well, and cook without browning for 1 minute. Whisk in the oil, vinegar, lemon juice, mustard, and sugar. Bring to a boil and reduce the heat to medium-low. Add the parsley and cook, whisking often, until lightly thickened, about 5 minutes. Let cool. The baste will separate. Whisk well before using. (The grill baste can be made up to 1 week ahead, cooled, covered, and refrigerated. Bring to room temperature before using.)
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