Pork tenderloin, cranberry dressing and wrapped with prosciutto

serves two

Pork tenderloin
1 pork tenderloin
1 tsp (5 ml) Dijon mustard
4 slices of prosciutto
Cranberry dressing*

¼ cup (60 ml) clarified butter*

*Cranberry Dressing
1 cup (250 ml) Cappellari breadcrumbs hot pepper & Asiago
¼ cup (60 ml) dried cranberries
6-7 tbsp (90-105 ml) beef broth, to moisten, warm

Mix.

Cut open a pork tenderloin (or ask your butcher, there's a technique).
Brush lightly with Dijon mustard and spread dressing flat, roll.
Lay prosciutto slices together and wrap filled tenderloin.

*Clarified butter
In a saucepan melt 1/3 cup (75 ml) butter slowly on low heat.  Remove the pan from the heat and let stand for 5 minutes.  Skim the foam from the top, slowly pour the clarified butter into a container and discard the milky solids in the bottom of the pan or save for a soup.

Preheat oven to 350° F (180° C).  In a heavy skillet or oven safe sauté pan heat clarified butter on medium-low heat, slowly pan sear dressed tenderloin turning often 5-6 minutes or until nicely seared.  Oven roast tenderloin 20-25 minutes, let stand 5 minutes before cutting.

Red wine demi-glaze sauce
¼ cup (60 ml) red wine
1½ cups (350 ml) beef broth, warm
1 tbsp (15 ml) butter
Salt, pepper

For the sauce deglaze the roasting pan with red wine and beef broth, reduced it down about half way then finished it with 1 tbsp (15 ml) of butter and seasoning.

Porcini mushroom risotto
1 cup (250 ml) Arborio rice
½ medium onion, diced
1½-2 tsp (7.5-10 ml) dry porcini mushrooms, ground
Splash of olive oil
¼ cup (60 ml) dry white wine
4 cups (1 L) chicken broth, warm
1 tbsp (15 ml) butter
¼ cup (60 ml) Parmigiano-Reggiano cheese

In a saucepan heat olive oil on medium heat, sauté onions about 5 minutes or until translucent, add porcini mushrooms heat and stir 20 seconds.  Add the rice and stir quickly 1-2 minutes until it is well coated and opaque.  Stir in wine until mostly evaporated.  Start adding the chicken broth 1 ladle at a time as the rice absorbs the broth.  Finish with butter and Parmigiano-Reggiano cheese, stir.

Plate and serve