Carrabba’s Italian Grill
Adam Molla & Jeremy Cappsl

1 pork tenderloin
5 thinly sliced pieces of prosciutto
Pinch of kosher salt
Pinch of white pepper
Drizzle of pomace oil

Dry the pork tenderloin and trim fat if needed. Shingle the prosciutto on a clean cutting board and roll the loin in it. Lit rest in the refrigerator for at least one hour and then slice into medallions. Season the loin with salt and pepper and drizzle with oil. Use a grill to cook to desired temperature. Top with Red Wine and Fig Sauce. Serve with Sauteed Spinach.

Red Wine and Fig Sauce:
375 ml red wine
1 green apple
3 oz. dried figs
2 oz. chopped onions
1 oz. veal demi-glaze
½ tsp. sand and pepper
8 oz. cold cubed butter

Add red wine, dice apples, dried figs, chopped onion, demi glaze, salt and pepper into a stock pot and reduce. Ingredients should make a thick syrup like texture reduce about 90{910ba365e121692e44307249ef9b3d305cf5759c277ded8dd2d1e7d99c5351e6}. Fold in butter slowly under medium high heat. Be careful not to overheat as the sauce will break.

Sauteed Spinach:
1 oz. extra virgin olive oil
2 oz. shaved garlic
6 cups destemmed spinach
Pinch of kosher salt
Pinch of white pepper
2 oz. Penrod

Place olive oil in a medium size sauté pan over medium high heat. Once hot, add garlic and spinach and season with salt and pepper. Spinach will wilt – be careful not to burn garlic. You should see a brown color to the garlic and the spinach will reduce dramatically in size as it cooks.