- 4
Ingredients
- Pork tenderloins, trimmed of all fat and silver skin 2 each
- Prosciutto slices, cut tissue-paper thin 8 each
- Sage, leaves only 1/4 C
- Kosher or sea salt, finely ground to taste
- Extra virgin olive oil 3 TBS
- Sweet potatoes 2 lb
- Kosher salt, cracked black pepper, ground white pepper to taste
- Milk 1 C
- Honey 1 TBS
- Raisins, black or golden 1/8 C
- Caramelized apples as needed
Preparation
Step 1
1. Place 4 slices of prosciutto on a clean surface, side by side, overlapping slices by 1/4 inch. Arrange half the sage leaves on the prosciutto. Season with kosher salt and pepper. Place 1 of the tenderloins in the center of the prosciutto. Gently cover the tenderloin by wrapping with the prosciutto. Repeat with the second tenderloin. Refrigerate for 1 hour.
2. Preheat oven to 250 degrees F. With a sharp knife, cut the wrapped pork tenderloins into 2-inch thick filet mignons. In a heavy-gauge saute pan, add 2 TBS olive oil and heat over a medium flame. Add the filets and season with salt and pepper. Cook until the meat is caramelized. Gently turn meat onto the second side. Caramelize the second side and place tenderloins in the preheated oven for 2 minutes.
3. Remove the half-cooked pork filet mignons from the pan and place on a glazing rack with a pan to catch any juices that drip. Keep warm. Finish cooking to order.
4. Preheat oven to 250 degrees. Wash and gently scrub the sweet potatoes. Dry them with paper toweling. Rub the sweet potatoes with 1 TBS olive oil and season the outer skin liberally with kosher salt and cracked black pepper.
5. Place the sweet potatoes on a baking tray in a pre-heated oven until tender, about 2 hours. Remove from the oven and cool for about 20 minutes.
6. Slit open the potato skins. Using a soup spoon, scoop out the flesh, place in a food processor and puree.
7. In a heavy-gauge pot, add the milk, honey and remaining olive oil and heat over a medium flame. Once the milk mixture comes to a boil, add the sweet potato puree, raisins, and stir with a wooden spoon. Season with salt and white pepper; serve with pork and caramelized apples.