Roast Pork Tenderloin With Prosciutto And Gruyere - cooking recipe
Ingredients
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2 None pork tenderloins (about 3/4 lb each)
3 oz Gruyere or Comte cheese, thinly sliced
16 slices proscuitto
1 tbsp vegetable oil
2 None onions, cut into wedges
2/3 cup vegetable stock
1/2 cup white wine
2 tsp cornstarch blended with 1 tbsp water
7 oz mixed salad greens
1/4 cup French dressing
Preparation
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Preheat the oven to 375\u00b0F. Slice each pork tenderloin lengthwise without cutting through. Arrange the cheese slices down the middle and season lightly with salt and freshly ground black pepper. Fold the pork tenderloins to enclose the cheese. Wrap the pork with overlapping slices of prosciutto. Secure at intervals with fine kitchen string.
Heat the oil in a large skillet on medium-high heat. Cook the pork and onions for 4-5 mins, turning the pork to brown all sides. Place in a shallow roasting pan.
Roast for 10-15 mins or until just cooked through. Remove the pork and onions from the pan. Cover with foil to keep warm. Let stand for 10 mins.
Place the roasting pan on the stove on medium heat. Add the stock and wine. Bring to a boil, scraping any browned bits from the bottom of the pan. Add the cornstarch mixture and cook for 3-4 mins, stirring until just thickened. Season to taste. Thickly slice the pork and arrange on warmed plates with the onions. Toss the salad greens with the French dressing. Serve with the pork.
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