PORK TENDERLOIN IN MARSALA WINE

DIFFICULTY: 2

PREPARATION: 30 minutes

COOKING: 15 minutes

SERVINGS: 4

INGREDIENTS:

• 1 lb. 2 oz. (500 g) pork tenderloin
• 3 1/2 oz. (100 g) caul fat
• 2 oz. (50 g) lard or bacon fat
• 1/2 clove garlic
• 2 1/4 tbsp. (30 ml) extra virgin olive oil
• 10 tsp. (50 g) unsalted butter
• 1/3 cup plus 1 1/2 tbsp. (100 ml) Marsala wine
• 2 oz. (50 g) Parma ham, sliced
• fresh sage, chopped , to taste
• fresh rosemary, chopped, to taste
• fresh thyme, chopped, to taste
• flour, as needed
• salt and pepper

INSTRUCTIONS:

1. Rinse the caul fat under running water.
2. Prepare a mixture of lard, sage, rosemary, thyme, and garlic.
3. Trim any excess fat off the pork tenderloin, season with salt and pepper, and spread the mixture of lard and herbs over it.
4. Wrap the tenderloin in the Parma ham and then in the caul fat.
5. Flour the pork lightly.
6. Heat the oil and butter in the skillet, add the pork, and sauté.
7. Add the bits of fat that you have trimmed off and roast in the oven at 400°F (200°C) for 12-13 minutes.
8. As soon as it is cooked, remove the pork from the pan and keep it warm.
9. Spoon out the excess fat, deglaze the baking pan with the Marsala wine, and reduce the pan juices as necessary.
10. Slice the meat and serve with the sauce.