8 ounces pork tenderloin, cut into 6 medallions – 1 inch thick
Salt and freshly ground black pepper
6 slices prosciutto (about 2 ½ ounces)
6 large fresh sage leaves
¾ cup Marsala Wine
1 ½ tablespoons olive oil
(You will also need a 9-inch skillet and 3 wooden toothpicks.)
First of all, beat the pieces of meat out to make them a little
thinner. I use a clenched fist to do this, but don’t go mad and
break the meat – it just needs to be flattened and stretched a
bit. Season the meat with salt and pepper and then lay the slices
of prosciutto on top of the pork (because they won’t be precisely
the same size, fold them and double over the pieces if necessary
to make them fit). Now place a sage leaf in the center of each
piece and secure it with half a toothpick, using it as you would
a straight pin.
Next, measure the Marsala into a small saucepan and place it
on a gentle heat to warm through. Now heat the oil in the skillet
until fairly hot, then sauté the slices of pork (sage leaf side
down first) for 2 minutes, then flip the pieces over and sauté
for another 2 minutes. After that, pour in the hot Marsala and
let it bubble and reduce for a minute or so until it becomes a
syrupy sauce. Now transfer the pork to warm plates, remove the
toothpicks, and spoon the sauce over. Serve with sautéed potatoes
sprinkled with a few herbs before cooking, and a mixed salad.
Wine Recommendations by Wine.Com:
1997 Adella Zinfandel, Napa Valley
1998 Friggiali Rosso di Montalcino, Tuscany, Italy
Cookbook available in March 2000.
Call 1-800-514-9046 for more information.