Prosciutto and Parmesan Stuffed Pork Tenderloin with Herbed Polenta and Grilled Prosciutto Wrapped Asparagus
Prosciutto and Parmesan Stuffed Pork Tenderloin
Butterfly a pork tenderloin. You may also want to pound down the meat a bit. Rub on some olive oil and salt & pepper the meat. Sprinkle Italian breadcrumbs, Parmesan, and prosciutto bits on.
Starting on one end (long side), roll the pork. You can also sprinkle the outside w/ breadcrumbs and salt and pepper. Tie with either baker's string or put in about four skewers to hold the tenderloin shut. Put on the grill for approx. 20 min.
Starting on one end (long side), roll the pork. You can also sprinkle the outside w/ breadcrumbs and salt and pepper. Tie with either baker's string or put in about four skewers to hold the tenderloin shut. Put on the grill for approx. 20 min.
Herbed Polenta
courtesy of Giada De Laurentiis
(This makes enough to feed an army. Next time, I will half it.)
courtesy of Giada De Laurentiis
(This makes enough to feed an army. Next time, I will half it.)
6 cups water
2 tsp. salt
1 3/4 cup yellow cornmeal
3/4 cup grated Parmesan
3/4 cup whole milk
6 tbls. unsalted butter
3 tbls. chopped fresh parsley leaves
2 tsp. finely chopped fresh rosemary
2 tsp. chopped thyme
1/2 tsp. pepper
Bring water to a boil in a heavy large saucepan. Add salt. Gradually whisk in cornmeal. Reduce heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 min. Remove from heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer to a bowl and serve.
2 tsp. salt
1 3/4 cup yellow cornmeal
3/4 cup grated Parmesan
3/4 cup whole milk
6 tbls. unsalted butter
3 tbls. chopped fresh parsley leaves
2 tsp. finely chopped fresh rosemary
2 tsp. chopped thyme
1/2 tsp. pepper
Bring water to a boil in a heavy large saucepan. Add salt. Gradually whisk in cornmeal. Reduce heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 min. Remove from heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer to a bowl and serve.
Grilled Prosciutto Wrapped Asparagus
Chop the ends off of 8 asparagus spears. Place asparagus in a pan of salted boiling water and blanche for 2 minutes.
Remove the asparagus and place in a bath of ice water. Once cooled, drizzle with olive oil and salt and pepper. Watch the salt! The prosciutto is salty, so you don't need to add too much. Wrap one piece of prosciutto around 2 spears...making 4 bundles.Place the bundles on the grill for approx. 6 minutes or until the asparagus is tender and the prosciutto is crisp.
All that is left now is to grab a bottle of wine and enjoy!
i just loved the asparagus recipe and cant wait to try it out for my friends and loved ones!
ReplyDelete