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Sauce for Prosciutto Wrapped Pork Tenderloin??

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Im making a smoked prosciutto wrapped pork tenderloin for dinner tomorrow night and am looking for a sauce to go with it. Everything I have seen recipe wise has asked suggested an apple based sauce.

Given that it is spring I am looking for something a little fresher, more acidic to cut through the fat of the pork.

Any suggestions are welcome!

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  1. The first thing that came up on a google search for me was a Maltese sauce, has orange in it.

    1. sounds like you want something akin to the pan sauce for saltimbocca. you can do the standard lemon/white wine variety or go Roman-style with a tomato version. i guess it depends on what other flavors are in the pork dish and what you're serving alongside it...

      1 Reply
      1. re: goodhealthgourmet

        I was planning on serving local baby carrots in a white wine/honey/nutmeg glaze and a burratta/arugula salad. I like the idea of citrus to cut the fat. What about something along the lines of a salsa verde? Do you think that would overpower it?

      2. http://www.urbanspoon.com/rph/355/159...

        1. You might try deglazing the roasting pan with a bit of white wine, chicken stock, and add some orange and lemon peel and chopped fresh sage. That would go nicely with your other items.

          Sounds delish!

          1. The ginger sauce in this recipe is wonderful. Tart, sweet, and piquant. The apple-onions flans are a nice accompaniment.

            http://www.foodandwine.com/recipes/po...

            1. There IS no fat in a pork tenderloin---- and it cooks fast... I was going in the other direction...
              A seasoned herbed compound butter, or a hollandaise drizzle...

              1. Bring 3 ounces water to a boil, add 2 ounces granulated sugar (or sugar to taste) and stir to dissolve. Add 4 ounces fresh or frozen cranberries and return to slow boil. Reduce heat, whisk occasionally and simmer until cranberries are softened and have burst.
                Set aside to cool …..
                In a heavy skillet, over medium heat, melt 1 tablespoon butter. Add 1/3 cup finely chopped onion and 4 teaspoons chopped fresh rosemary; sauté until onion is soft and opaque, about 3 minutes. Add 6 ounces chicken broth (the kind in the box will do just fine if you don't have home made) along with cranberry sauce (see above) and 1 tablespoon balsamic vinegar. Combine with any drippings from the roasted pork loin, whisk over low heat for 2 – 3 minutes, strain. Taste to adjust seasoning (acidity) as you prefer.

                1. balsamic fig sauce. I think the fig would work great with the prosciutto, my husband has made this for pork tenderloin before and it was incredible. He is currently sleeping though, because he has the flu so I can't ask him what he puts in it.

                  1 Reply
                  1. re: rasputina

                    yes, pork needs figs.