Iberico Ham Wrapped Pork Tenderloin
Suggested wine pairing: Savant
What makes this dish special is wrapping it in Iberico ham and searing it, taking this dish up a notch. We like to serve with turnips, brussels and beets, but feel free to serve with anything you wish. The sauce we pair is savory, sweet with a touch of acidity to brighten it up and cut through the pork; these flavors also meld and blend well with the SAVANT. Prepare this dish for a special occasion or for New Year's Eve.
Serves 4 to 6
Ingredients
Pork Tenderloin:
1 tablespoon Canola oil
1 each Pork tenderloin
10 ounces Thinly sliced iberico ham
To taste Kosher salt
To taste Freshly cracked pepper
Sauce:
2 tablespoons Sugar
3 tablespoons Quince vinegar
2 cups Pork stock
Serve with:
Beet puree
Turnips
Brussels sprouts
Preparation
Pork Tenderloin:
- Season pork tenderloin with salt and pepper
- In a large skillet over high heat sear meat all around to dark golden brown; you are looking for deep caramelization on the meat
- Cool pork immediately in the refrigerator
- Thinly slice iberico ham, lay onto plastic wrap forming a long rectangle
- Place the pork tenderloin atop the ham, roll very tightly
- Place pork into cryovac bags and seal
- Cook pork at 140 degrees Fahrenheit until meat reaches same temperature, approximately 2 hours
- Remove meat from water bath and cool down in ice to serve later or remove from plastic bag
- In a large sauté pan over medium heat with clarified butter, sear the pork tenderloin to crisp edges and warm through
- Slice and serve with sauce and accompaniments
Sauce:
- In a small sauce pot add the sugar; cook over low heat until a dark caramel forms
- Very carefully add the vinegar and cook until slightly thickened, approximately 8 minutes
- Add the pork stock and allow to reduce and flavors to meld
- Reduce until reaches desired thickness or nape
Serve all items with beet puree (or beets), turnips, Brussels sprouts, and a glass of Savant