Proscuitto Wrapped Pork Tenderloin with Madeira Sauce
This was cribbed from a Gordon Ramsey's "Chef" book, fantastic guide to how to cook things simply but to perfection. Conceptually not much in his book is hard, but execution is everything - and it's why he has multiple Michelin stars and I don't!
This is actually fairly simple though, and for me is all about the madeira sauce.
This is actually fairly simple though, and for me is all about the madeira sauce.
2 shallots
2 tbsp olive oil
1 bay leaf
2 thyme sprigs
1 garlic clove peeled
meat trimmings (trimming the tenderloin to make it uniform should yield enough)
250ml Madeira
150ml Port
500ml chicken stock
Large spoon of demi glace ; or 250ml veal stock
salt and black pepper
Oil in the pan add the shallots, garlic and herbs and sweat for 5 minutes until the shallots are softened. Add the meat trimmings and brown. Deglaze the pan with the madeira and port and let bubble until reduced by two thirds. Add the chicken stock and veal stock/demi glace. Reduce again by two thirds until the mixture becomes slightly syrupy. Pour into a bowl through a sieve, do so again through cheesecloth if you're more particular.
For the pork, layer strips of proscuitto so that the slightly overlap the length of the tenderloin. Salt and pepper the outside of the pork, place it on the end of the proscuitto and roll it up. The proscuitto is best left out of the fridge for ten minutes or so in order for the fat to soften, it will stick better to itself as you close it.
Heat an iron skillet with a touch of olive oil until close to smoking then place the wrapped pork, seal down into the pan. Turn every two minutes to brown the outside, then throw it in the oven until a thermometer reads 161f in the middle. Take out and rest.
The morel mushrooms, put in a bowl of warm water for ten to fiffteen minutes, swirling occasionally to get the grit and dirt out. Pat dry. Add them to a hot pan with a tbsp of butter. Season and saute on medium high heat for 3-4 minutes, transfer to a warm plate and keep warm.
The radishes were boiled in water for about 7 minutes, cooled quickly in an ice bath then reheated before service with a bit of butter and seasoning until heated through.
Spinach, steam and drain.
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