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Prosciutto-Wrapped Pork Tenderloin with Port-Almond Veloute

A home-style Prosciutto-Wrapped Pork Tenderloin with Port-Almond Veloute made with Butter, All Purpose Flour, Shallots, Almonds, and Port Wine. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 6 tbsp
• 4 tbsp
• 3 cup
• 2
• 1/4 cup
• 2 oz
• 2
• 4 slice
• 2 tbsp

Method (preview)

1. 1

   Heat the oven to 400F.

2. 2

   In a medium saucepan over medium-high, melt 4 tablespoons of the butter.

3. 3

   Cook until lightly browned, then add the flour. Cook, stirring often, until the mixture forms a thickly, lightly browned paste (roux).

4. 4

   Add 2 cups of the broth, then reduce heat to medium-low and cook for 30 minutes, stirring often. Season with salt and pepper.

5. 5

   Meanwhile, in a saut� pan over medium-low, melt the remaining 2 tablespoons of butter.

6. 6

   Add the shallots and saut� until translucent, then add the almonds and cook for 5 minutes.

7. 7

   Add the port and stir, scraping the bottom of the pan to deglaze it.

8. 8

   Add the thickened roux to the shallots and almonds, mixing well.

9. 9

   The sauce will be quite thick.

10. 10

    Add the remaining cup of chicken broth to thin as desired.

11. 11

    Cover and set aside.

12. 12

    Wrap each pork medallion in a strip of prosciutto. Season with salt and pepper.

13. 13

    In an oven-safe saut� pan over medium-high, heat the canola oil.

14. 14

    Add the wrapped pork medallions and sear the tops and bottoms until nicely browned.

15. 15

    Place the pan in the oven to cook for another 8 minutes.

16. 16

    To serve, spoon the Port-almond sauce onto plates and place a pork medallion over it.

17. 17

    Start to finish: 40 minutes

18. 18

    Servings: 8

19. 19

    Contributed to the FareShare Gazette by Art; 12 March 2010. www.fareshare.net