epicureaders

Pork Tenderloin Stuffed with Prosciutto and Pears

pork tenderloin

2 firm Bosc pears, peeled, cored and quartered lengthwise
1 1/2 c. dry white wine
1 T. sugar
1-by-3-inch strip lemon zest
1 bay leaf (Turkish type)
2 pork tenderloins (1 lb. each), silvery skin removed
8 thin slices prosciutto (about 6 oz.)
olive oil
1 1/2 c. chicken stock
Salt and freshly ground black pepper
2 t. cornstarch, dissolved in 2 T. cold water

In a saucepan bring pears, wine, sugar, lemon zest and bay leaf to a boil. Reduce heat and simmer, partly covered, until pears are just tender, about 20 minutes. Lift pears from wine sauce with a slotted spoon and let cool slightly. Set pan aside, reserving liquids.

Preheat oven to 400F.

Slice each tenderloin lengthwise without cutting all the way through. Make 2 more lengthwise cuts at right angles to the first one, again without cutting all the way through, and open out the 4 panels of meat. Place each tenderloin between 2 sheets of plastic wrap and pound flat, making a rectangle approximately 8 by 11 inches.

Cover each flattened tenderloin with a layer of prosciutto, using 3 slices per piece. Place 4 pear quarters, arranged thick end to thin end, in the center of each tenderloin. Starting from long side, tightly roll each one up like a jelly roll, tucking in the sides as you go. Top rolls with remaining slices of prosciutto and tie securely with kitchen string at 1-inch intervals. Rub meat all over with a little olive oil. Transfer to an ovenproof skillet and add 1/2 cup of pear-poaching liquid. Roast until just tender, 25 minutes. Place meat on a warmed platter and tent loosely with foil. Let rest for 10 minutes.

Place skillet over medium-high heat and add chicken stock. Boil until reduced by half, 5 minutes. Season to taste with salt and pepper. Stir in cornstarch mixture. Let sauce bubble until it thickens and clears, about 30 seconds.

Remove string from meat and slice on the diagonal. Spoon sauce on top.

Serves: 4

Source: Williams-Sonoma the best of Taste, p. 173

Prepared by: Stacey for the September 2008 meeting.