30823 pork wellington prosciutto Recipes

pork tenderloin, boursin cheese, olive oil, prosciutto (3 oz per tenderloin), sheets puff pastry, rolled to a 16 x 12 inch rectangle, egg, beaten with, water

pork tenderloins, prosciutto (each about 8x2 inches), fresh breadcrumbs made from crustless french bread, chopped fresh rosemary, chopped fresh thyme, olive oil, salt, freshly ground black pepper, mushrooms, sliced, garlic clove, minced, dry white wine, low-salt chicken broth

water, minced fresh basil, cider vinegar, honey, lemon juice, salt, pepper, pork tenderloin (3/4 lb), cut into 1-inch slices, prosciutto or deli ham, cut into 1-inch strips, olive oil, cornstarch

boneless pork loin , trimmed of all fat, cut into 6 1/2 inches thick, prosciutto (thin slices), fresh sage leaves, dried sage, salt & freshly ground black pepper, olive oil, dry white wine, minced garlic, sliced mushroom, chicken stock

pork loin roast, approximately (i usually cut from a larger roast), parma ham (prosciutto), dried rosemary, good extra virgin olive oil, white pearl onions (or so), flour, butter, chicken stock, salt and pepper

pork tenderloin, 2 pieces (trimmed and pounded ), flour , to coat pork, salt and pepper, balsamic vinegar, demi-glace (prepared, mixed with warm water), heavy cream , mixture diluted with half-and-half, prosciutto , small pieces, maybe a slice cut up into little squares, olive oil

pork tenderloin (whole ), fresh basil leaves, parmesan cheese (freshly grated ), sun-dried tomato paste, pitted black olives (chopped ), garlic cloves (minced finely), prosciutto ham (thinly sliced ), olive oil

olive oil, chopped sage, garlic cloves, chopped, tomato paste, pork neck, prosciutto, white wine, chicken stock

pork tenderloin, chopped almonds, olive oil, prosciutto, finely chopped, garlic cloves, chopped, fresh oregano, chopped, fresh lemon rind, finely grated, divided use, shallots, finely chopped, chicken broth, sugar

boneless whole pork loin roast (2 to 3 lb), salt, pepper, garlic cloves, minced, divided, olive oil, divided, torn fresh spinach, sliced fresh mushrooms, shredded part-skim mozzarella cheese, tube (11 oz) refrigerated breadsticks

artichoke hearts, drained and quartered, olive oil, onion, thinly sliced, black pepper, garlic powder, red pepper flakes, oregano, white wine, prosciutto, chopped, center-cut pork chops, boneless, heavy cream, grated romano cheese

sweet potatoes, peeled and cut lengthwise into wedges (about 1 lb), bartlett pears, cut into wedges, olive oil, fresh thyme, kosher salt & freshly ground black pepper, pork tenderloin (1 1/4 lb), prosciutto, honey

lean pork tenderloin , cut into 6 equal portions, butter, garlic, marjoram, frozen puff pastry, mushroom, beaten egg

peppercorn-flavored pork tenderloin, frozen puff pastry sheets, egg, beaten

pork loin chops, about 1 inch thick, salt, pepper, prosciutto, dried apricots, olive oil, dry white wine, water

pork tenderloin , cut across into 4 equal slices, salt, black pepper, prosciutto , thin (sub bacon, if desired), olive oil, fresh sage leaves, drained capers, butter, lemon, baby spinach leaves, washed, stems removed

pork loin, salt, ground black pepper, fresh sage leaves, fontina cheese (1/8 inch thick ), prosciutto di parma (thin slices, at the deli), extra virgin olive oil

pork tenderloins, cleaned, sliced prosciutto, vegetable oil, salt and pepper, sugar, cider vinegar, apple trimmings, apple juice, fresh thyme, chicken stock, butter, salt and pepper, crimini mushroom potato puree , recipe follows, root vegetable melange , recipe follows, apple frisee salad , recipe follows, carrot oil , recipe follows