Maiale Sarrona Pork Tenderloin W Amaretto And Sun Dried Tomato Recipes

Steps:

• Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
• Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

Steps:

• Preheat oven to 400 degrees. Preheast an oven-proof sauté pan over high heat. Add clarified butter and tenderloins, searing on both sides until golden brown. Once tenderloins are seared, drain butter and add shallots. Cook until they are translucent. Remove pan from heat and add Amaretto. Be careful to avoid flare-up when returning pan to heat. Add demi-glace, currants and sun-dried tomatoes. Season with salt and pepper and place pan in oven.
• Bake in oven to desired doneness, about 10 minutes for medium. Remove from oven and return pan to stove over medium heat, placing tenderloins on work surface. Whisk in butter and reduce sauce to smooth consistency. Slice tenderloins on the bias and arrange on plates. Spoon sauce over tenderloins and serve.
• Accompaniment:.
• For the health conscious and great color, steamed fresh broccoli is the perfect companion.
• Suggested wine - 1998 Carpineto Chianti Riserva.

Steps:

• Cut tenderloin into 1-inch-thick pieces. Place 1 piece between 2 sheets of waxed paper. Pound pork with mallet or small heavy flat-bottomed saucepan until flattened to thickness of 1/4 inch. Repeat with remaining tenderloin.
• Place sun-dried tomatoes in small bowl. Add enough boiling water to cover tomatoes. Let stand until tomatoes are soft, approximately 5 minutes. Drain and slice tomatoes.
• Heat oil in heavy large skillet over medium-high heat. Add pork in batches and fry until just cooked, turning once, about 4 minutes. Transfer pork to plate; cover with foil and keep warm. Add garlic to skillet and sauté 1 minute. Stir in wine and broth and simmer until reduced by 1/2, about 2 minutes. Mix in rosemary and tomatoes. Pour tomato mixture over pork and serve.