Prosciutto And Sage-wrapped Pork Tenderloin Recipe
Chorizo and potato croquettes, braised red cabbage, Niagara stone fruit mostarda, thyme jus
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Ingredients
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Pork Tenderloin
Chorizo and Potato Croquettes
Braised Red Cabbage
Mostarda
Thyme Jus
Method
Pork Tenderloin Preparation
- 1
Wrap the Pork
Preheat your oven to 400°F (200°C). Season the pork tenderloin with salt and pepper, then place the sage leaves on top. Wrap the prosciutto slices around the pork tightly.
- 2
Sear and Bake
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the prosciutto-wrapped pork for 2-3 minutes on each side until browned. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
Chorizo and Potato Croquettes Preparation
- 3
Cook the Potatoes
Boil the cubed potatoes in salted water until tender. Drain and mash.
- 4
- 5
Fry the Croquettes
Heat oil in a frying pan. Fry the croquettes in batches until golden brown. Drain on paper towels.
Braised Red Cabbage Preparation
- 6
- 7
Cook Cabbage
Add the shredded red cabbage, apple cider vinegar, brown sugar, salt, and pepper. Stir well, cover, and simmer for 30-40 minutes until tender.
Mostarda Preparation
- 8
Cook the Mostarda
In a saucepan, combine stone fruits, mustard seeds, sugar, and white wine vinegar. Simmer over medium heat until thickened, about 15-20 minutes.
Thyme Jus Preparation
- 9
Make the Jus
In a saucepan, combine chicken stock and thyme. Simmer for 10-15 minutes. Strain and finish with a tablespoon of butter.