Recipe for Pork Tenderloin Wrapped in Pancetta with Parmesan Crackers 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4
Ingredients:
Amount Ingredient
POLENTA ----------------
3/4 cup water
1/2 cup yellow cornmeal
1/4 cup chicken stock
3/4 cup Parmesan cheese, grated
1/4 cup sun-dried tomatoes, julienned
2 tbl heavy cream
2 tbl butter
Salt and freshly ground black pepper, to taste
----------------- BEURRE BLANC ----------------
6 tbl butter
3 x shallots, chopped
1 x clove garlic, finely chopped
1/2 cup dry vermouth
3 cup heavy cream
2/3 cup butter
3 tbl prepared grainy mustard
----------------- PARMESAN CRACKERS ----------------
4 sht phyllo pastry
1/4 cup butter, melted
6 tbl Parmesan cheese, grated
----------------- PORK ----------------
2 tbl Dijon mustard
4 x center-cut pork tenderloins, (3-ounce)
Salt and freshly ground black pepper, to taste
4 slc pancetta
----------------- LEEKS ----------------
1 cup safflower oil
1/2 cup leeks, finely julienned
1/4 cup all-purpose flour
----------------- SHRIMP ----------------
1/4 cup butter
12 lrg shrimp, peeled and deveined
1/2 cup endive lettuce, coarsely chopped
1/2 cup leeks, chopped
1 tsp garlic, finely chopped
Instructions:
Instructions: Complete title: Pork Tenderloin Wrapped in Pancetta with Parmesan Crackers & Sun Dried Polenta

To make the polenta:
In a small bowl, stir together the water and cornmeal. In a medium-sized saucepan, bring the stock to a boil and slowly add the cornmeal mixture, stirring constantly, until well blended. Reduce heat to simmer and cook, stirring frequently, until thick. Mix in the cheese, tomatoes, cream, butter, salt, and black pepper. Transfer the mixture to four 3-inch metal cooking rings set on a baking sheet and chill.

Preheat oven to 350 F.

To make the pork:
Spread the mustard on the tenderloins and season with the salt and black pepper. Wrap the loins with the pancetta and hold in place with toothpicks. Heat a large, ovenproof saute pan and sear the loins. Bake for 12 to 15 minutes. Keep warm.

To make the leeks:
In a large saucepan, heat the oil to 375 F. Lightly dust the leeks with the flour and deep-fry until crisp. Drain on paper towels and set aside.

To make the shrimp:
In a large skillet, melt the butter and saute the shrimp for 2 to 3 minutes. Remove the shrimp and keep warm. Add the remaining ingredients and saute until tender. Set aside.

Preheat oven to 350 F.

Bake the chilled polenta for 10 to 15 minutes or until heated through.

Ladle 2 tablespoons of the vermouth Beurre Blanc around each serving plate. Squeeze 7 dots of the mustard Beurre Blanc onto the vermouth sauce and gently swirl together with a toothpick.

In the center of each plate, place the endive mixture and center 1 warm polenta cake on top of the endive mixture. Place 1 Parmesan Cracker on top of the polenta and place the pork pancetta on the cracker. Add a second cracker on top of the pork and arrange a few fried leeks on top of the cracker. Place 3 shrimp around the edge of each plate and serve immediately.

YIELD: 4 SERVINGS

To make the Beurre Blanc:
continued in part 2

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Pork Tenderloin with White Beans and Spinach   ::   Pork Tenderloin Wrapped in Pancetta with Parmesan Crackers pt 2   ...