“Welcome to Tsenoble! And be proud you’ve made it this far.”
The recipe contest is over! I’ll post the winning recipe next week. In the meantime, here’s the runner-up, submitted by Raijer. This recipe is for the grill, but you can also roast it in the oven at 350 degrees. If you love mushrooms, double the amount and use extra wine and broth.
- 2 1-lb. pork tenderloins
- 8 oz. thinly sliced prosciutto
- 1 slice whole-grain bread
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 3 tablespoons olive oil
- 1 tablespoon butter
- 8 oz. crimini mushrooms, washed and sliced
- 5 garlic cloves, minced
- 1 cup white wine
- 1 cup chicken broth
Arrange tenderloins side by side, with thick end of one tenderloin next to the thin end of the other. Cover with prosciutto slices.
Tear the bread into crumbs and mix with 1 tablespoon of olive oil, half the rosemary, and half the thyme. Brush on top of the prosciutto. Fold the tenderloins together and tie with kitchen twine.
Mix the remaining rosemary and thyme together with 1 tablespoon of olive oil and brush all over the pork. Sprinkle with salt and freshly-ground black pepper.
Prepare a grill to medium heat. Place pork over direct heat. Grill for about 5 minutes on each side. Move to indirect heat and cover. Continue cooking for about 30 minutes, until thermometer inserted into thickest part of pork registers 145 degrees. Transfer to a platter and tent loosely with foil.
Meanwhile, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet. Add mushrooms and cook for about 10 minutes, until mushrooms begin to brown. Stir in garlic and cook for an additional minute. Pour in wine and broth and boil until sauce thickens enough to coat a spoon, about 15 minutes.
Cut roast into 8 pieces and top each slice with mushroom sauce.
Makes 8 servings. Per serving: 272 calories, 13 g. fat, 3.8 g. saturated fat, 1.3 g. poly. fat, 7 g. mono. fat, 97.5 mg. cholesterol, 855.6 mg. sodium, 694.7 mg. potassium, 3.8 g. carbohydrates, 0.5 g. fiber, 33.2 g. protein, vitamin A 2%, vitamin C 2%, calcium 2%, iron 11%