Instructions

• Slice the pork tenderloin into 1-inch cutlets. Place between sheets of plastic wrap or in a ziptop bag and pound to thin them a bit – not need to be aggressive. You’re looking to take them down in height by about 50%.
• Season on both sides with Palermo Ristorante Blend. If time allows, do this early in the day and park in the fridge until ready to cook. Remove from the fridge at least 15 mins prior to cooking to take off the chill.
• Preheat the broiler. Heat an oven-safe skillet over medium-high heat. Drizzle in Italian Herbs Extra Virgin Olive Oil to coat the bottom. Dredge the pork tenderloins through the flour and shake off the excess. Sear the pork cutlets, working in batches and adding more oil as needed, until the cutlets are golden brown on both sides. Move the cutlets to a plate.
• Reduce the heat and add the butter to the pan. Add in the shallot and cook until the shallots are softened.
• Add in the wine. Simmer until almost evaporated. Add in 2 tsp flour. The mixture will be pasty but should not be dry. Add in a little additional butter or oil if needed. Cook for 1 min. Add in the stock and whisk to combine. Bring to a simmer then reduce the heat. Cook until the liquid is reduced by half. Return the pork to the pan.
• Cook the pork for about 3 mins or until the sauce is reduced, then top with prosciutto, fontina and parmesan. Place under the broiler until the cheese is melted and the edges of the prosciutto is crispy.
• In a separate skillet over medium heat, drizzle in olive oil and add the slice of chopped prosciutto. Saute until crispy and add in the peas and stock. Simmer until the peas are tender – about 5 mins. Slice the sage and stir into the peas.
• Serve the pork with a spoonful of peas over the top. Delicious with pasta or polenta.