Main
Recipes
Main Ingredients
Meat and Poultry
pork
Prosciutto Wrapped Pork Tenderloin with a Granny Smith Apple Gastrique and Crimini Mushroom Potato Puree and Root Vegetable Melange and Apple Frisee Salad with Carrot Oil Recipe

Prosciutto Wrapped Pork Tenderloin with a Granny Smith Apple Gastrique and Crimini Mushroom Potato Puree and Root Vegetable Melange and Apple Frisee Salad with Carrot Oil Recipe

Posted by

Rate It!

Prosciutto Wrapped Pork Tenderloin with a Granny Smith Apple Gastrique and Crimini Mushroom Potato Puree and Root Vegetable Melange and Apple Frisee Salad with Carrot Oil

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

3 pork tenderloins, cleaned
6 pieces thinly sliced prosciutto
2 tbsp vegetable oil
salt and pepper
1/2 cup sugar
1/3 cup cider vinegar
apple trimmings
1/2 cup apple juice
3 sprigs fresh thyme
4 cups chicken stock
2 tbsp butter
salt and pepper
crimini mushroom potato puree, recipe follows
root vegetable melange, recipe follows
apple frisee salad , recipe follows
carrot oil , recipe follows

Directions:

Slice the pork tenderloin into 12 (1-inch) pieces, and season with salt and pepper. 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 medallions and saute for 2 to3 minutes on each side until internal temperature registers 155 degrees F. Set aside.
Gastrique: Heat a large, heavy pan over medium-high heat. Add sugar to the pan and cook until the sugar browns. Carefully add cider vinegar (it will steam a great deal, watch your hand). Add apple trimmings, juice, fresh thyme and stock. Let the sauce simmer until it reduces to 1 cup; skim any foam that rises to the top, then season with salt and pepper. You may need to add 1 teaspoon more vinegar at the end to add a little sparkle for taste. Swirl in butter until incorporated.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representations as to the results.
Mushroom Puree:
2 Yukon gold potatoes, peeled and cut into 1 inch pieces
1 cup sliced crimini mushrooms
1/4 cup butter, plus 1 tablespoon butter
2 cloves garlic, minced
Salt and pepper
1/2 cup heavy cream
Start potatoes in cold salted water, bring to a boil and turn the heat down to a low simmer. Allow the potatoes to cook until they are tender, drain well and puree.
Saute the mushrooms in 1 tablespoon of butter until soft, add garlic, then season with salt and pepper. Add heavy cream and 1/4 cup butter to the mushroom mixture and bring to a boil. Puree the mixture in a blender until smooth. Fold into the potato puree and season with salt and pepper.
Root Vegetable Melange:
2 leeks, white part only, diced and washed
2 tablespoons butter
1 large beet, peeled and diced
2 parsnips, peeled and diced
1 large turnip, peeled and diced
Salt and pepper
1 tablespoon chopped fresh sage leaves
1/2 tablespoon chopped fresh thyme leaves
Saute the leeks in butter, in a medium pan, until they are soft. Bring a pot of salted water to a boil. Add vegetables to the pot, 1 at a time, and cook until tender. Let them drain well and add all vegetables to the saute pan with the leeks, except the beets. Toss the vegetables in butter until heated through, and then season with salt and pepper and fresh herbs. Toss in beets just to heat.
Apple Frisee Salad:
1 Granny Smith apple, peeled and cut into 2 by 1/8-inch sticks
1 head frisee, cored and washed
1/2 red onion, julienned
2 tablespoons cider vinegar
1/4 cup vegetable oil
1/2 teaspoon sugar
Toss all ingredients together in a medium bowl and let it sit for approximately 15 minutes.
Carrot Oil:
1 carrot, peeled and cooked in salted water until tender
1/2 to 3/4 cup vegetable oil
Salt and pepper
Combine all of the ingredients in a blender until smooth, then season with salt and pepper. Use as a garnish to decorate the plate.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	914.01 Kcal (3827 kJ)
Calories from fat	270.31 Kcal
		% Daily Value*
Total Fat	30.03g	46%
Cholesterol	358.2mg	119%
Sodium	729.66mg	30%
Potassium	2414.56mg	51%
Total Carbs	37.61g	13%
Sugars	30.13g	121%
Protein	115.74g	231%
Vitamin C	16.1mg	27%
Vitamin A	0.1mg	3%
Iron	5.1mg	28%
Calcium	42.5mg	4%

Amount Per 100 g
Calories	98.16 Kcal (411 kJ)
Calories from fat	29.03 Kcal
		% Daily Value*
Total Fat	3.23g	46%
Cholesterol	38.47mg	119%
Sodium	78.36mg	30%
Potassium	259.31mg	51%
Total Carbs	4.04g	13%
Sugars	3.24g	121%
Protein	12.43g	231%
Vitamin C	1.7mg	27%
Iron	0.5mg	28%
Calcium	4.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Cranberry Chutney

Shallots (6 oz), coarsely chopped, Vegetable oil and 7 more..
Cranberry Chutney

Shallots (3 oz), coarsely chopped, Vegetable oil and 7 more..
Braised Belgian Endive

Clarified butter, Heads endive, Onion, small dice and 5 more..
Choucroute Garnie

Sauerkraut (preferably ,from a jar or vac pac bag) and 14 more..
Braised Lentils

Dried lentils, rinsed and drained, Onion, Celery rib and 13 more..
Herbed Beer Bread

Self-rising flour, Sugar and 7 more..
Mountain Apple Cake

Cake, All-purpose flour, Salt, Baking soda and 17 more..