Maiale Sarrona Pork Tenderloin W Amaretto And Sun Dried Tomato Recipes

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MAIALE SARRONA--PORK TENDERLOIN W/ AMARETTO AND SUN-DRIED TOMATO



Maiale Sarrona--Pork Tenderloin W/ Amaretto and Sun-Dried Tomato image

Pork tenderloin with Amaretto, currants and sun-dried tomatoes. From Cafe Lucci :O) I will put in an estimate for the time.

Provided by MissTiff16

Categories     Pork

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

2 (12 ounce) pork tenderloin, trimmed of all fat
2 ounces clarified butter
1 small shallot, minced
2 ounces Amaretto
1/2 cup demi-glace
1/4 cup currants
1/4 cup sun-dried tomato
salt and pepper, to taste
1 ounce unsalted butter

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.

Nutrition Facts : Calories 841.4, Fat 53.2, SaturatedFat 28.2, Cholesterol 316, Sodium 315.1, Carbohydrate 18.4, Fiber 2, Sugar 14.7, Protein 72.1

ITALIAN PORK TENDERLOIN



Italian Pork Tenderloin image

Fresh sage, sun-dried tomatoes, prosciutto, and cream give this pork tenderloin dish its rich flavor. It's absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable.

Provided by ANNACOYNE

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
¼ cup chopped prosciutto
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
2 tablespoons chopped oil-packed sun-dried tomatoes
¼ cup chopped onion
1 ½ pounds pork tenderloin, cut into 1/2 inch strips
½ cup chicken broth
½ cup heavy cream
¼ teaspoon salt
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 356 calories, Carbohydrate 3.1 g, Cholesterol 121.8 mg, Fat 25 g, Fiber 0.5 g, Protein 28.9 g, SaturatedFat 10.3 g, Sodium 390.3 mg, Sugar 0.5 g

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