I know to say the name of the dish is a mouthful but wait until you taste it and I guarantee you that you will forget the long name...
This is my second recipe entry for Saucy Mama's Fabulous with Five Recipe Contest. Don't forget to enter the giveaway which ends at midnight on May 18th. I do have to say that Blogger's recent maintenance issue deleted some of the comments that were left on May 11-12. If you happen to have commented and your comment is missing, please accept my apologies. I hope that you still enter the giveaway of fabulous Saucy Mama gourmet condiments.
So on to the dish and recipe. This dish was actually inspired by a demo class hosted by the local Carrabbas Italian Grill. We were served with this wonderful Pork Tenderloin wrapped in Prosciutto. I've wanted to experiment Saucy Mama's Pacific Rim Ginger Marinade. I wanted a not so sweet flavor that would compliment not only Saucy Mama's Marinade but also the saltiness of the Prosciutto. That's when I decided to go with just a little dab of Port wine to reduce the marinade with in order to create a glaze to drizzle on top of the meat. I thought that the robust grape flavor of Port will add that something I was looking for. I must say that this was a great experiment.
Prep & Cook Time: 45 mins
Serves: 10-12 pieces
1 lb Pork Tenderloin, trim any excess fat
6-8 Prosciutto slices
Salt
Pepper
Olive Oil
*For glaze
1 cup Saucy Mama Pacific Rim Ginger Marinade
1/2 cup Port wine
Pepper
Combine Pacific Rim Ginger Marinade and port in a saucepan. Let it boil then simmer on low until content is reduced to 3/4 cup. Add pepper to taste. Remove from heat.
While glaze is simmering, lay prosciutto slices on a cutting board. Let slices overlap about 1/4 inches on top of each other to create a sheet. Roll tenderloin in prosciutto sheet creating a log. Slice log into 1 inch thickness. Season top and bottom with salt and pepper. Drizzle top and bottom with olive oil. Cook on grill over medium heat until each side is done, 4-5 minutes each side (meat should register at 160 degrees). Let them sit for 5 minutes. Drizzle with glaze and serve.
Enjoy this SARAPLICIOUS! dish.
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4 comments:
oh wow looks delicious and I love tenderloin I guess it that the calories and fats are lessen because it is grilled and you trim the fats. Good thing I have my Free Nutritional Calculator
Oh YUMMMM. What do you think I could use to come "close" to the marinade? I have to try this--but I don't want to mess up the flavor. =)
Wow looks like the ones you order in those posh restaurants!
That's a great question Carolyn! I'm also going to experiment with something similar and thinking I Shoyu (soy sauce), grated ginger, a little bit or mirin or rice wine vinegar and minced garlic for the marinade. If you don't like the Port wine, you can substitute a little bit of grape juice. Let me now how it turns out for you!
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