I remember my grandmother used to make a pork tenderloin stuffed with dried prunes and served with a very exquisite sauce. While I was thinking of that dish, and memories of my childhood, I had a little detour down memory lane and ended up recalling a favorite "merienda" (afternoon snack) of "quesitos" "El Caserio" (soft cheese) spread on a piece of bread and topped with apples. In turn, I decided to stuff a tenderloin with Serrano ham, "Laughing Cow" cheese (the Spanish "El Caserío" version of this cheese got the idea from them), apples, mixed greens and pistachios.
Ingredients:
2 pound pork tenderloin, butterflied
6 slices Spanish Serrano ham
1 box original Laughing Cow cheese
1 large pink lady apple, cut in julienne
mixed greens
24 pistachios
salt and pepper to taste
2- 3 tablespoons olive oil
1/2 tablespoon flour
1 cup moscato wine
4 apples, cut in halves or quarters
butter
Butterfly the pork or ask the butcher to do it for you. On top of the pork lay the ham, cheese, apples, greens, and pistachios. Roll the pork and tightly tie it with butchers twine. In a deep pan put about 2 to 3 tablespoons olive oil and brown the pork. Remove the pork from the pan, put it on a baking sheet, cover with aluminum foil and bake at 350˚ for about 40 minutes.
Deglaze the pan used to brown the pork, add 1/3 cup wine and let it reduce. Then add the flour and the rest of the wine, stirring until the sauce thickens.
During the last 15 minutes, put the apples brushed with butter in the oven. While they are cooking, let the pork rest and then slice it. Serve on a platter with the apples and the sauce.
Ingredients:
2 pound pork tenderloin, butterflied
6 slices Spanish Serrano ham
1 box original Laughing Cow cheese
1 large pink lady apple, cut in julienne
mixed greens
24 pistachios
salt and pepper to taste
2- 3 tablespoons olive oil
1/2 tablespoon flour
1 cup moscato wine
4 apples, cut in halves or quarters
butter
Butterfly the pork or ask the butcher to do it for you. On top of the pork lay the ham, cheese, apples, greens, and pistachios. Roll the pork and tightly tie it with butchers twine. In a deep pan put about 2 to 3 tablespoons olive oil and brown the pork. Remove the pork from the pan, put it on a baking sheet, cover with aluminum foil and bake at 350˚ for about 40 minutes.
Deglaze the pan used to brown the pork, add 1/3 cup wine and let it reduce. Then add the flour and the rest of the wine, stirring until the sauce thickens.
During the last 15 minutes, put the apples brushed with butter in the oven. While they are cooking, let the pork rest and then slice it. Serve on a platter with the apples and the sauce.
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