5 qt. Braiser

PORK TENDERLOINS IN MASCARPONE SAUCE

SERVES 6

The wide shallow shape of this casserole dish is wonderful for many recipes – risotto, meat sauces, and poached fish – to name just a few.

Ingredients

½ cup dried chanterelle mushrooms
6 slices thinly cut Italian ham – like prosciutto
1 teaspoon dried thyme
2 ¼ lb. pork tenderloin cut into 6 pieces [6 oz. each]
3 tablespoons vegetable oil
3 shallots, sliced thinly
1 cup dry white wine
1 cup chicken stock
4 tablespoons mascarpone cheese
Salt
Freshly ground black pepper
1 teaspoon cornstarch

Directions

  1. Preheat Oven to 350°F
  2. Put the dried mushrooms in a small bowl and cover with very hot water. Leave to soak for 1 hour, drain thoroughly and chop roughly.
  3. Slice each tenderloin almost through lengthwise, and then open out to a flat shape. Place between 2 sheets of plastic wrap and using a rolling pin, beat out over the cut side so that it is approximately one third larger in size.
  4. Lay a slice of ham over the cut side. Divide the mushrooms between the six pieces and layer over the ham. Sprinkle each one with a little of the thyme, and some salt and pepper.
  5. Beginning from one side roll up the pork enclosing the filling. Secure the roll with 3-4 bands of string, or with toothpicks.
  6. Heat the oil in the Braiser over a medium heat. Fry the shallots until lightly colored then push to one side and evenly brown each of the tenderloin rolls.
  7. Remove Braiser from the heat. Add 1/2 cup of the white wine and all of the chicken stock. Season well.
  8. Cover and transfer to the oven and cook for 30-40 minutes, or until the pork is very tender.
  9. Lift out the tenderloin rolls and keep hot. Return the pan to the stovetop, adding the remaining ½ cup of wine. Bring to a simmer and stir to remove any small pieces of residue from the base (deglaze). Stir in the mascarpone cheese together with the cornstarch blended with a little cold water. Stir, or whisk, until thickened and smooth. Taste and adjust the seasoning of the sauce before serving. While the sauce is cooking remove all the strings or toothpicks from the tenderloins. Slice each one diagonally into three pieces.