Pork Prosciutto With Creamy Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PROSCIUTTO-WRAPPED VEGETABLES WITH PARMESAN



Prosciutto-Wrapped Vegetables with Parmesan image

It's time to reinvent the crudité platter, and I nominate these attractive little bundles of vegetables; they're great with cocktails for entertaining as an alternative to a boring deli plate, but they are also a nice alternative to a salad with a pasta dinner. My friends request this often.

Yield 4 to 6 servings

Number Of Ingredients 8

6 broccolini stalks
6 small cauliflower florets with stems
15 paper-thin slices prosciutto
1/2 fennel bulb, trimmed, cored, and thinly sliced lengthwise
1/2 orange bell pepper, cored, seeded, and cut lengthwise into thin strips
1/2 red bell pepper, cored, seeded, and cut lengthwise into thin strips
2-ounce piece of Parmesan cheese
2 tablespoons Meyer lemon olive oil

Steps:

  • Bring a medium pot of salted water to a boil over high heat. Place a large bowl of ice water near the stove. Cook the broccolini in the boiling water for 1 minute, then use a slotted spoon to transfer it to the bowl of ice water. Let cool for 2 minutes, then drain on a towel and reserve. Cook the cauliflower in the boiling water for 3 minutes, then cool in the ice water and drain as for the broccolini.
  • Working with 1 slice at a time, cut the prosciutto slices in half lengthwise. Make a small bundle of fennel slices and wrap it with prosciutto, allowing the fennel to extend out the ends. Bundle together 2 strips each of orange and red bell peppers and wrap them with prosciutto in the same way. Wrap prosciutto strips around the stalks of broccolini and the stem ends of the cauliflower florets.
  • Using a vegetable peeler, shave the Parmesan cheese onto a large platter or serving plates; arrange the vegetable bundles over the cheese shavings. Drizzle the oil over the bundles.

PORK WELLINGTON WITH PROSCIUTTO AND SPINACH-MUSHROOM STUFFING



Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing image

Juicy pork tenderloin is filled with sauteed mushrooms and spinach, then wrapped in store-bought puff pastry lined with a layer of prosciutto. The resulting dish is a true showstopper, inside and out--it's just the thing for a holiday meal. Serve with mustard-cream sauce, Peppery Greens with Meyer-Lemon Dressing, and Rutabaga-Sweet Potato Mash with Garlic and Sage.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 3h10m

Yield Serves 8 to 10

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
1 small onion, chopped (1 cup)
12 ounces mixed mushrooms, such as oyster, shiitake, and cremini, chopped (5 cups)
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground pepper
10 ounces frozen chopped spinach, thawed, drained, and squeezed dry
2 tablespoons apple-cider vinegar
2/3 cup heavy cream
2 pork tenderloins (each about 1 pound)
1 sheet frozen all-butter puff pastry, such as Dufour, thawed
Unbleached all-purpose flour, for dusting
4 ounces thinly sliced prosciutto
1 large egg
3 tablespoons Dijon mustard

Steps:

  • Heat oil in a large skillet over medium-high. Add onion, mushrooms, and thyme; season with salt. Cook, stirring occasionally, until mushrooms are browned, 10 to 12 minutes. Add spinach; cook 2 minutes more. Add vinegar and 1/3 cup cream. Cook, scraping browned bits from bottom of skillet, 1 minute. Let cool completely.
  • Preheat oven to 425 degrees. Cut a slit down length of each tenderloin, deep enough to reach center, and season with salt. Pack mushroom mixture evenly into slits, then reshape tenderloins into logs with your hands, enclosing filling as much as possible.
  • Unfold pastry on a lightly floured work surface. Roll out to an approximately 13-inch square; cut in half. Starting at one short end of each piece, score diagonal lines, 1 inch apart, with a sharp knife or pizza wheel (do not cut all the way through). Score in other direction, creating a crosshatch pattern. Transfer both doughs to a parchment-lined rimmed baking sheet, scored-sides down (if they become too soft, chill briefly). Divide prosciutto evenly between doughs, overlapping to fit and leaving 1-inch borders of dough. Center a tenderloin on top of each dough, stuffed-sides down. Whisk egg with 1 teaspoon water; brush borders with egg wash. Lift long sides of each dough up and over pork, stretching slightly as necessary until edges meet; pinch edges to seal. Fold short sides up over pork and flip so seams face down. Brush all over with egg wash; cut a few 1-inch vents in tops. Refrigerate 30 minutes.
  • Bake until pastry is puffed and golden brown and a thermometer inserted into centers of pork registers 140 degrees, 20 to 25 minutes. Transfer Wellingtons to a wire rack; let cool 15 minutes. Meanwhile, stir together mustard, remaining 1/3 cup cream, and 2 tablespoons water; season with salt and pepper. Slice Wellingtons into 2-inch rounds and serve with mustard sauce.

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

More about "pork prosciutto with creamy vegetables recipes"

PROSCIUTTO WRAPPED PORK TENDERLOIN - LAUGHING SPATULA
Aug 22, 2022 Brush the top of the prosciutto with more honey dijon sauce. Pop in the oven for 25 minutes or so, and the crowd goes crazy with your cooking …
From laughingspatula.com


STUFFED PORK TENDERLOIN - WELL PLATED BY ERIN

From wellplated.com
Ratings 56
Calories 490 per serving
Category Main Course


PORK PROSCIUTTO, LEMON & SAGE | NZ PORK 6+2+2
Keeping the pan over a medium heat, add a squeeze of lemon juice and put the vegetables into the pan. Fry for 5 minutes, turning from time to time. Season the vegetables with salt and …
From pork.co.nz


PROSCIUTTO-WRAPPED PORK TENDERLOIN WITH CRISPY SAGE …
Jul 23, 2024 Place the seasoned pork tenderloin on top of the prosciutto slices. Wrap the prosciutto tightly around the pork tenderloin. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the wrapped pork tenderloin to …
From recipes.net


PORK PROSCIUTTO WITH CREAMY VEGETABLES RECIPES
Cut the prosciutto slices in 1/2, lengthwise, and wrap 1 slice around each piece of pork and secure with a toothpick. Heat 2 tablespoons of vegetable oil in a saute pan until hot. Add pork …
From tfrecipes.com


THANKSGIVING LEFTOVER IDEAS | 41 DELICIOUS RECIPES IN 2024
1 day ago 15. Asparagus Wrapped in Prosciutto. Take your tender asparagus stems and wrap them in crispy prosciutto to make a quick and elegant appetizer or side. Thanksgiving leftover …
From cozymeal.com


PORK LOIN STEAKS AND PROSCIUTTO WITH CREAMY VEGETABLES
Cook the vegetables in some boiling salted water for 5 mins. Drain well and then add the soft cheese to the pan on a low heat to melt the cheese. Take the pork out of the oven, put the …
From aldi.co.uk


PORK WELLINGTON RECIPE - THE SPRUCE EATS
May 23, 2024 A delicate and creamy béarnaise sauce accompanies this meal and adds some creaminess to balance the crunch of the pastry and the earthiness of the meat and mushrooms. As this dish is filling and hearty on its …
From thespruceeats.com


PERFECT PORK WELLINGTON - DAYS OF JAY
Oct 4, 2022 SAUTÉ THE VEGETABLES: Turn the heat to medium and melt the butter in the frying pan.Cook the mushrooms, onion and thyme until softened and golden brown, around 8 minutes. Season with salt and pepper, then deglaze …
From daysofjay.com


PORK AND PROSCIUTTO MEDALLIONS WITH ZUCCHINI-MINT SALAD
On a work surface, lay out 6 prosciutto slices, letting them overlap slightly. Cover with half of the basil. Arrange 1 pork tenderloin across the bottom of the prosciutto, perpendicular to the slices. Season generously with salt and …
From ricardocuisine.com


PROSCIUTTO WRAPPED PORK TENDERLOIN RECIPE - FEAST …
Aug 23, 2023 Ina Garten's Prosciutto Wrapped Pork Tenderloin recipe with Apple Chutney is one of my all time fall favorites. Salty, sweet, spicy and the entire meal can be made in advance! ... this creamy and flavorful dip can be …
From feastandmerriment.com


PROSCIUTTO WRAPPED PORK TENDERLOIN WITH PISTACHIO
Oct 14, 2023 Prosciutto wrapped pork tenderloin is infinitely better when served hot out of the oven (just give it max 5 minutes to rest and set the juice). When hot the prosciutto is crisp and the center is moist and juicy. When timing your …
From cristinaskitchen.com


PROSCIUTTO-STUFFED PORK TENDERLOIN | RICARDO
Nov 16, 2010 In an ovenproof skillet, heat the oil with the garlic. Brown the meat on all sides. Season with salt and pepper. Bake for 10 to 15 minutes for medium rare, depending on the size of the tenderloin.
From ricardocuisine.com


PROSCIUTTO-WRAPPED PORK SCOTCH FILLET » DISH MAGAZINE
Take the dish out of the oven and cover with a piece of baking paper then with foil to seal tightly. Cook for a further 2 hours, or until the pork is tender and cooked through. Stir in the cream if …
From dish.co.nz


PROSCIUTTO AND SAGE PORK FILLET | WOMEN'S WEEKLY FOOD
Heat oil in medium frying pan; cook all pork, until browned all over. Place pork on baking- paper-lined oven tray. Roast, in oven, about 10 minutes or until cooked as desired. Remove from oven; stand 5 minutes. Slice prosciutto-wrapped pork …
From womensweeklyfood.com.au


100 COZY FALL DINNER IDEAS - CUCINABYELENA
Oct 27, 2024 Chipotle Pork Carnitas. Discover this delightful recipe, a fantastic way to prepare flavorful, tender shredded pork that’s ideal for tacos, burritos, or rice bowls. This easy-to-make …
From cucinabyelena.com


25 EASY PROSCIUTTO RECIPES - INSANELY GOOD
Jul 26, 2022 Prosciutto Wrapped Pork Tenderloin . Asparagus wrapped in prosciutto is great, but pork tenderloin wrapped in prosciutto is 10 times better. Can you imagine just how …
From insanelygoodrecipes.com


ICONIC DISHES OF ROME - MICHELIN GUIDE
5 days ago Vegetables in the spotlight . In Rome, vegetables often have a starring role in unique dishes, starting with the much-loved artichoke, in the double version alla romana, with …
From guide.michelin.com


PROSCIUTTO PORK FILLET | JAMIE OLIVER RECIPES
Preheat the oven to 220°C/425°F/gas 7. Pour the milk into a blender, grate in most of the cheese, add just 10 pieces of gnocchi and a pinch of black pepper, and blitz until smooth to make a sauce.
From jamieoliver.com


Related Search