Pork Tenderloin In Marsala Wine

Pork Tenderloin In Marsala Wine

Ingredients:
3 1/2 oz. (100 g) caul fat
1 3/4 oz. (50 g) lardo or bacon fat, Rinse the caul fat under running water.

Directions:
finely chopped
prepare a mixture of lardo or bacon fat and sage, rosemary,
Chopped fresh sage to taste
thyme, and garlic.
Chopped fresh rosemary to taste
Chopped fresh thyme to taste
trim any excess fat from the pork tenderloin, season with salt
1/2 clove garlic, finely chopped
and pepper, and spread the lardo–herb mixture over it. Wrap it
17 oz. (500 g) pork tenderloin
in the parma ham and then in the caul fat.
Salt and freshly ground black pepper
to taste Dredge the pork lightly in the flour and sauté in a large skillet
1 3/4 oz. (50 g) Parma ham, sliced with the oil and butter over medium heat, then add the bits of
All-purpose flour, as needed meat that you have trimmed off. place in a roasting pan and
2 1/4 tbsp. (30 ml) extra-virgin roast in the oven for 12 to 13 minutes, or until a meat thermom-
olive oil eter inserted into the center of the pork reads 155°f (68°C).
3 1/2 tbsp. (50 g) unsalted butter
Remove the pork from the roasting pan and keep warm. Remove
1/2 cup (100 ml) Marsala wine
the excess fat, deglaze the baking pan with Marsala wine, and
reduce the cooking juices as much as necessary. Slice the meat
and serve with the sauce.
Difficulty
130
PORK TENDERLOIN IN MARSALA WINE
filetto di maiale al marsala
ROASTED TURKEY BREAST WITH HAZELNUTS
petto di tacchino arrosto alle nocciole
Preparation time: 20 minutes + 1 hour 15 minutes cooking time
4 Servings Method
heat the oven to 350°f (175°C).
1 3/4 lbs. (800 g) boneless turkey
breast
Sear the turkey in a roasting pan over medium-high heat with
1/3 cup (80 ml) extra-virgin olive oil
half the oil. Season it generously with salt and pepper. Add the
Salt and freshly ground black pepper