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Delicious Grilled Pork Tenderloin ala Marsala

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Photo: Edward Biamonte

Delicious Grilled Pork Tenderloin topped with a Marsala wine reduction and served with Purple Peruvian potatoes.

What you need:

16 to 24  ounce pork tenderloin

1 ounce fresh parsley minced

1/4 ounce for tenderloin and 3/4 ounce for reduction

1 ounce basil minced

1/4 ounce for tenderloin and 3/4 ounce for reduction

1.5 ounces of shallots minced

1/2 ounce for tenderloin 1/2 ounce for reduction and 1/4 ounce for potatoes.

1.5 ounces of garlic minced

1/2 ounce for tenderloin 1/2 ounce for reduction and 1/4 ounce for potatoes.

8 ounces Marsala wine

8 ounces butter

4 ounces heavy cream

Sea salt and ground pepper to taste

Carrot slices

Micro bean sprouts

Cooking twine

How T0:

Slice the tenderloin 1/2 way down through the center. Using 1/2 ounce of the minced garlic and 1/2 ounce of the shallots combine and spread the herbs and spices into the center of the tenderloin. Then, use the twine to tie four knots around the length of the tenderloin. Place the tenderloin onto your Green Egg or grill to mark the tenderloin on both sides place into cooking pan and bake the tenderloin at 350F for 15 minutes make sure the tenderloin reaches at least 145F in the center.

Purple Peruvian Potatoes:

8 potatoes halved

3 quarts water

4 ounces of olive oil

2 tablespoons dry basil

1 tablespoon garlic chopped

How To:

Add potatoes to water and boil for eight minutes. Remove potatoes and place in ice bath to stop the cooking. Add potatoes to backing dish and toss with olive oil basil and garlic. Bake for 15 minutes at 350F. Serve hot.

 The Reduction:

Place the remaining spices, garlic and shallots into a saute pan. Add Marsala wine and reduce the liquid by 3/4 quarters over medium high heat to remove any alcohol. Add the cream and reduce the quantity by 1/2. Takes about 2 minutes to reduce cream. Remove from heat and add butter to form an emulsion.

 Plating:Slice the tenderloin into 1/2 inch portions. Top the tenderloin with the Marsala wine reduction and drip the plate for flare. Ad the purple Peruvian potatoes to the plate. Garnish with micro sprouts and sliced carrot sticks.

Wine Pairing:

Marsala Wine

One Response to Delicious Grilled Pork Tenderloin ala Marsala

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