Prosciutto Pork Tenderloin Marsala. Quick Cooking pork tenderloin wrapped in prosciutto and served with a mushroom and marsala wine sauce. An easy and elegant dinner idea.
Prosciutto Pork Tenderloin Marsala
Originally published Feb 2014.
Here’s the second dish in our three week long Valentine’s Day dinner for two web video series with CBC Newfoundland and Labrador.
The main course is this beautiful Prosciutto Pork Tenderloin Marsala which uses the “pan rushing” cooking method. That method involves pan searing and roasting to prepare this succulent pork dish much faster than you might think.
After pan searing, as the prosciutto wrapped, tender pork roasts, the easy Marsala and mushroom sauce is easily put together in the same pan.
It all comes together served over a bed of your favourite pasta in a meal that’s sure to set your sweetheart’s taste buds and heart aflutter.
Sweetheart Valentines Day Dinner Menu
Here are the links for the other two courses in this Sweetheart Dinner:
Shrimp Cakes with Lime Cilantro Aioli
Raspberry Cream Profiteroles with Three Dipping Sauces
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Prosciutto Pork Tenderloin Marsala: NEW VIDEO RECIPE
Prosciutto Pork Tenderloin Marsala - Quick Cooking pork tenderloin wrapped in prosciutto and served with a mushroom and marsala wine sauce. An easy and elegant dinner idea.
Ingredients
- 1 ½ pounds pork tenderloin 1 large tenderloin
- 3 to 4 ounces thinly sliced prosciutto
- 2 tbsp olive oil
For the Marsala Sauce
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cups sliced mushrooms baby bells, crimini or button work well
- Salt and pepper to lightly season
- 1 clove chopped garlic
- 1 small shallot minced
- 1 tbsp all purpose flour
- ½ cup dry Marsala wine
- 3/4 cup pork or chicken stock
- cream or butter to finish (optional)
Instructions
- Remove any silver skin from the pork and lightly season the pork tenderloin with salt and pepper.
- Wrap the whole pork tenderloin in the thinly sliced prosciutto. Secure with toothpicks.
- Heat the olive oil in a skillet and pan sear the outside of the wrapped tenderloin for just a few minutes.
- Place in a shallow baking pan and roast uncovered until an internal temperature of 150 to 160 degrees F is reached. check it after 20 minutes or so for larger tenderloin pieces. The carry over heat should take the internal temperature to 160 degrees F while resting.
- Remove from oven and let the meat rest for 5 minutes before removing the toothpicks and slicing into medallions.
To prepare the Marsala Sauce
- To the sauté pan add the olive oil, butter, mushrooms, salt and pepper. Sauté for about 5 or six minutes until the mushrooms begin to color but after about 3 minutes add the garlic and shallot.
- Sauté until the shallot softens.
- Add 1 tbsp all purpose flour and cook for another minute before adding the Marsala wine.
- Simmer until the volume is reduced by about half then add the pork or chicken stock.
- Simmer until this volume is reduced at least by half. Taste and add salt and pepper as needed to season. If the sauce thickens too quickly just add a little more stock to thin it out.
- Add a splash of cream or a pat of butter to finish the sauce.
- Slice the rested pork and place on a bed of cooked pasta before spooning on the Marsala Sauce.
Notes
Prosciutto Pork Tenderloin Marsala - Quick Cooking pork tenderloin wrapped in prosciutto and served with a mushroom and marsala wine sauce. An easy and elegant dinner idea.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 338Total Fat 24gSaturated Fat 7gUnsaturated Fat 17gCholesterol 47mgSodium 884mgCarbohydrates 15gFiber 3gSugar 5gProtein 16g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.