Pork Tenderloin Braciole with Asparagus
Pork Tenderloin Braciole with Asparagus
Directions
- On cutting board with chef's knife, slice
each tenderloin down the center lengthwise
without cutting all the way through, leaving
1/2-inch uncut. Open each tenderloin like a book, cover with
plastic wrap, and pound, using
a mallet to tenderize the pork until
1/2-inch thick. Fill each tenderloin with sliced ham and
asparagus. Wrap tenderloin into a roll, and
secure with a toothpick. Slice tenderloin rolls in halves or thirds.
- Preheat oven to 400ºF and season the
tenderloins with salt and black pepper.
- Put tenderloins in sauté pan, and place in
oven.
- Cook for 15 - 20 minutes, until the exterior of
the pork is nicely browned.
- Add marinara sauce to the pan and cook for 5
additional minutes in the oven.
- Serve Braciole with Creamy Polenta.
Ingredients
- 2 Smithfield® Pork Tenderloins
- 6 slices Smithfield® Ham
- 10 to 12 spears asparagus, cut to half length
- 1 1/2 tsp Kosher salt
- 1/2 tsp black pepper, cracked
- marinara sauce, (see recipe below)
- Creamy polenta, (see recipe below)
Marinara Sauce
Directions
- In a medium saucepan, heat olive oil for
2 minutes on medium heat before adding
chopped garlic. Add red pepper flakes before
adding canned tomatoes.
- Turn heat to low, and simmer tomato sauce
for 30 minutes before seasoning with salt and
adding basil leaves.
- Remove from heat, and blend using an
immersion blender.
Ingredients
- 2 tbsp oil, olive, extra virgin
- 4 garlic, clove(s), smashed and chopped
- 1/2 tsp red pepper, flakes, crushed
- 1 128 oz. can Crushed pomodoro tomatoes
- 1/2 tsp Kosher salt
- 10 basil, leaves, fresh
Creamy Polenta
Directions
- In a medium saucepan, heat olive oil on
medium heat for 2 minutes. Toast garlic cloves
in olive oil until lightly browned and aromatic.
- Add red pepper flakes and whole milk and bring to a simmer.
- Whisk polenta while adding it to the
simmering milk and turn down heat.
- Cook on low heat until the polenta thickens to
the desired consistency.
- Add salt, pepper, chopped oregano and
Parmigiano-Reggiano at the end of the
cooking process. Taste for seasoning.
Ingredients
- 2 tbsp oil, olive, extra virgin
- 4 garlic, bulb(s), minced
- 2 cups milk, whole
- 1/2 cup cornmeal, polenta
- 2 tsp Kosher salt
- 1/2 tsp black pepper, cracked
- 2 sprigs oregano, chopped
- 2 oz. Parmigiano Reggiano, grated
- 1/4 tsp red pepper, flakes, crushed
