Pork tenderloin wrapped in prosciutto, sliced into medallions and served on potatoes. A sauce of demi-glace and Savitar porcini and truffle cream completes the dish.
Main courses
ServingsServes 4
Preparation2 hours
Ingredients
- 2 pork tenderloins, 300 g each
- 90 g prosciutto
- 4 medium potatoes
- 80 g Savitar Porcini and Truffle Cream
- 150 ml demi-glace
- Rosemary, as needed
- Garlic, as needed
- Olive oil, as needed
- Salt and pepper, to taste
Preparation
- Boil the potatoes in their skins in salted water for 30 minutes. Drain, halve and finish cooking in a preheated oven at 180°C for approximately 20 minutes.
- Heat the demi-glace and stir in the porcini and truffle cream.
- Wrap the tenderloins in prosciutto and sear them in a frying pan with olive oil and garlic.
- Finish cooking in the oven at 180°C for approximately 15 minutes.
- Leave the tenderloins to rest, then slice into medallions approximately 3 cm thick.
- Serve the medallions on the potatoes, spoon over the sauce and garnish with rosemary.
