Jun 10, 2009 8:32 am US/Eastern
Rania's Recipes: Prosciutto Wrapped Pork (6/10)
(KDKA)
This week, Rania Harris makes mouthwatering prosciutto wrapped pork tenderloin with cherry balsamic sauce and apricot pistachio wild rice salad.
Prosciutto Wrapped Pork Tenderloin with Cherry Balsamic Sauce
Marinade:
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
Freshly minced garlic
Sea salt and freshly ground black pepper to taste
1 pork tenderloin – about 1 pound
Thinly sliced prosciutto for wrapping the pork
Sauce:
2 tablespoons olive oil
2 tablespoons minced shallots
1 teaspoon minced garlic
1 cup fresh cherries – pitted and halved
¼ cup balsamic vinegar
½ cup reduced dark chicken stock
1 tablespoon chopped sage
1 tablespoon unsalted butter
Directions:
Preheat the oven to 375 degrees.
Combine the ingredients for the marinade in a small bowl. Place the pork tenderloin in a shallow baking dish and pour over the marinade to coat the pork well. Cover the dish with plastic wrap and marinate the pork in the refrigerator for at least 2 hours.
Remove the pork from the marinade and discard the marinade. Wrap the pork with the prosciutto and place in a roasting pan. Roast the wrapped pork for about 15 – 20 minutes or until the internal temperature reaches 130 degrees.
In a 2 quart pot, heat the olive oil and shallots, cook, stirring, for 1 minute. Add the garlic and cook for 30 seconds. Add the cherries and cook, stirring, for 1 minute. Add the balsamic vinegar and cook, stirring, to deglaze the pan. When nearly all the vinegar has evaporated, add the chicken stock and sage. Cook until reduced by 25 percent in volume, about 1 ½ to 2 minutes. Remove the sauce from the heat, add the butter and stir. Adjust the seasoning, to taste.
Apricot Pistachio Wild Rice Salad
2/3 cup brown rice
2/3 cup wild rice
3 cups low-sodium chicken broth
10 large basil leaves, sliced into ribbons (about 1/3 cup)
½ cup minced red onion
½ cup dried apricots - chopped
½ cup chopped pistachios, lightly toasted
½ cup dried cherries
1 teaspoon finely grated orange zest
For the dressing:
1/3 cup red wine vinegar
¼ cup olive oil
2 tablespoons orange juice
1 tablespoon freshly grated orange zest
2 tablespoons Dijon mustard
1 teaspoon honey
Pinch of salt
Directions:
Combine brown rice, wild rice and chicken broth in a saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until all water is evaporated and rice is fully cooked, about 45 to 55 minutes. Remove from heat and cool completely.
When rice is cool, add basil, red onion, dried apricots, pistachios, dried cherries and orange zest; mix to incorporate.
For the dressing:
Combine the red wine vinegar, olive oil, orange juice, orange zest, mustard, honey and salt in a metal bowl and whisk to incorporate.
Pour over rice mixture and toss to incorporate.
Serves: 6
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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