Pork Tenderloins Medallions with Wild Mushrooms
- 1 1/2 lbs Pork tenderloin, cleaned
- 1/2 cup wild mushrooms chopped and sauteed with white wine
- 1/4 cup grated parmesan cheese
- 1/4 cup Vella toma cheese, shredded
- 3 tbsps olive oil
- 1 egg
- 3 tbsps butter
- 3 tbsps chopped sage
- 3 tbsps minced parsley
- 12 thin sliced 1/8 inch Pancetta
- 1 cup Perfect puree pomegranate puree
- 1/4 cup demiglace
- salt and pepper to taste
Pairs with Sonoma Coast Pinot Noir
By Executive Chef/Managing Partner Carlo Cavallo, Sonoma Meritage and Burgers and Vine
Preheat oven to 400 degree’s
In a mixing bowl add the wild mushrooms, parsley, breadcrumbs, parmesan and Toma cheese, and egg mix well.
Clean pork tenderloin, butterfly and pound it thin, add the stuffing to the center and roll like a cigar. Rub with the meat with the salt, pepper, sage. Wrap tenderloin with pancetta.
In a large sauté pan on high heat, add the oil and butter, brown the tenderloin wrapped with pancetta on all sides and place in a 400 degree oven for 10-15 minutes or until center cooked to 150 degrees. Remove the pan from oven, remove the tenderloin from the pan and deglaze with pomegranate puree, reduce by half and add the demiglace, and salt and pepper to taste. Slice the tenderloin on a bias and serve over pomegranate sauce with your favorite side dish. I recommend a risotto torte or mashed potaotes.