WRAPPED AND STUFFED PORK TENDERLOIN

FOUR_TOQUES_pork_BIG

 

FOUR TOQUES
Margaret Edwards

 

1 pkg. pork tenderloin (usually contains 2)
6 oz. or 10 slices prosciutto (5 for each tenderloin)
1 pkg. Boursin Cheese (can use spiced goat or cream cheese)

Wash the tenderloins and trim of excess fat and silverskin. Trim the end so each tenderloin is of uniform thickness from end to end. Butterfly the tenderloins by making a 1” deep cut down the length of each; do not cut all the way though.
Stuff each with half the Boursin. Lay 5 slices of prosciutto out, side by side, and slightly touching. Position the tenderloin across the slices and roll the ham around it. Sear in canola oil over medium-high heat until browned all over (5-8 minutes). Chill thoroughly. Bake at 375 degrees for 30 minutes. Allow to rest for 10 minutes before carving into 2”pieces. Serve with Apple/Sage Sauce or Avocado Mock Hollandaise

Avocado Mock Hollandaise:

2 eggs
½ avocado (if Haas avocado, use whole)
2 Tbsp. fresh lemon juice
½ tsp. kosher salt
1/8 tsp. cayenne pepper

Put all above ingredients in a blender. While blending, drizzle in 1 stick melted unsalted butter. Taste for seasoning. Sauce may also be used with crab cakes, beef, vegetables, as a base for salad dressings or when the butter hardens as a spread for crostini.

Apple/Sage Sauce:

Makes approximately 1 cup. Takes 30 minutes for preparation.
1 Tbsp. unsalted butter
½ cup chopped yellow onion
¼ cup each, chopped carrot and celery
1 Tbsp. tomato paste
2 bay leaves

Saute above ingredients in melted butter until softened, approximately 5 minutes.
Then deglaze with ¼ cup apple juice or apple cider and ¼ cup dry white wine.
In separate bowl, whisk together 2 Tbsp. water and 2 tsp. cornstarch.
When mixture is smooth, blend into the sauce. Finish the sauce with 1 Tbsp. apple jelly, 1 Tbsp. truffle butter (or regular butter,) salt and pepper to taste and 2 tsp. chopper, fresh sage. To freeze the sauce, omit the fresh sage until ready to serve.