This STUNNING recipe is one of the dishes Certificate Students learn while attending Cooks Academy.
2 firm pears, cored & quartered lengthwise (or tinned pears, in juice, not syrup)
350ml dry white wine
1 tbsp sugar
1 x 3 inch strip lemon zest
1 bay leaf
2 small pork tenderloins (500g each), silvery skin removed
100g tender leaf spinach
12 thin slices (approx 150g) parma ham or prosciutto
350ml chicken stock
salt and freshly cracked black pepper
100 ml cream
For juicy, rosy pork, remove it from the oven and allow it to rest for 10 minutes before serving.
Preheat oven to 200°C / 400°F / Gas 6
- If using fresh pears, put in a saucepan and bring the pears, wine, sugar, lemon zest and bay leaf to a boil. Reduce heat and simmer, partly covered, until pears are just tender, about 20 minutes. Lift pears from wine sauce with a slotted spoon and let cool slightly. Reduce the liquid by half.
- Slice each tenderloin lengthwise without cutting all the way through. Make 2 more lengthwise cuts at right angles to the first one, again without cutting all the way through, and open out the 4 panels of meat. Place each tenderloin between 2 sheets of cling film and pound flat, making a rectangle approximately 8 by 11 inches.
- Cover a sheet of clingfilm with 3-5 overlapping slices of prosciutto, followed by the flattened pork, then by a layer of spinach leaves. Place 4 pear quarters, arranged thick end to thin end, in the centre of each tenderloin. Starting from long side, tightly roll each one up, tucking in the sides as you go. Top rolls with remaining slices of prosciutto and tie securely with kitchen string at 1 inch intervals. Rub meat all over with a little olive oil. Transfer to an ovenproof dish or tray and add half of the pear poaching liquid (or liquid from the tinned pears).
- Roast until just tender, 25 minutes. Place meat on a warmed platter and tent loosely with foil. Let rest for 10 minutes.
- Deglaze remaining caramelised juices from the baking tray using half the chicken stock then transfer into a saucepan over a medium-high heat and add remaining chicken stock and any remaining pear flavoured liquid. Boil until reduced by half, 5 to 10 minutes. Add cream and reduce to desired consistency. Season to taste with salt and pepper.
- Remove the string from the meat and slice on the diagonal. Spoon the sauce on top.
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