Pork Tenderloin Vitali
During my life I’ve been lucky to travel often, have exciting careers and fascinating experiences. I’ve also been fortunate in meeting interesting, well-known and famous people. Among them is Steven Vitali…
This gentleman is very talented but also genuine and kind. He is charming and passionate… a true artist! The type of person that you are proud to have as a friend! In his honor, I’ve created a special recipe… my Pork Tenderloin Vitali!
Before going on with the recipe, let’s learn more about Steven…
Born on June 21st 1964, this charismatic man grew up in Toronto, Canada. With his French and Italian background, Steven developed a passion for art and Music became his world. An incredible composer, arranger and multidimensional instrumentalist, he quickly gained a worldwide reputation.
Arriving in Hollywood, he gained serious attention not only as a film score composer/instrumental artist but also as an Actor, Director and Film Producer. He recently wrote and directed an incredible, soon to be released, documentary film called “The Jewels of the Salton Sea”.
With an eye for beauty, an ear for incredible musical arrangements and a big heart for the environment, his talent doesn’t stop there. Steven also owns several lifestyle magazines in both Canada and the United States.
There is so much to say about Steven Vitali, his passion for life and his witty personality. To see his full bio please visit IMDb by clicking on this link… Steven Vitali’s Biography
This Pork Tenderloin Vitali recipe is what I call “elegant and sophisticated”… just like Steven! I use an ingredient that makes this dish unique… my Spicy Red Pepper Jelly. It gives just the right amount of spiciness without overpowering the delicate taste of the pork.
Wanting to add some smoky flavor without being too salty, I added some smoked paprika and then some beautiful prosciutto. I also chose to use Fontina cheese for its incredible flavor! This Italian cheese has a lovely nutty and earthy flavor which was just the right ingredient to add to this pork recipe.
Steven inspired me with his persona and all his accomplishments. I wanted a dish that truly represents him with elegance, depth and sophistication with layers of flavor that are symbolic of his many talents…
When hosting a dinner party at home, we want every aspect to be perfect. I highly suggest you play some of Steven Vitali’s music while serving this scrumptious Pork Tenderloin Vitali and you’ll have an unforgettable dining experience to share with your guests…
Bon Appétit!
Note: Forever Germaine was played in the background of this video recipe…..Thank you Steven for letting me use your lovely music.
Here are some other amazing elegant recipes for you to enjoy…
– Chicken Cordon Bleu
– Chocolate Raspberry Cake with a Mirror Glaze
– Lamb Chops with Balsamic & Red Wine Reduction
– Spanish Sangria
– North African Chicken Thighs with Dates & Pomegranate Molasses
– Fettuccine alle Vongole ~ Clam Fettuccine
and for even more pork recipes, click on this link… Recipe Category • Pork
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Pork Tenderloin Vitali
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Ingredients
- 1 large pork tenderloin, silverskin removed and flattened down to 1/4 to 3/8-inch thick
- 1/2 to 1 tsp. smoked paprika, as needed
- 6 thick slices Fontina cheese
- 1 tbsp. fresh chopped parsley tips & tricks
- 6 thin slices prosciutto
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 tbsp. olive oil tips & tricks
- 1/2 large apple, such as Royal Gala, cored, peeled and cut into small pieces
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1/3 cup apple juice
- 1/3 cup low-sodium chicken broth
- 2/3 cup spicy red pepper jelly, or more see Recipe
- 1/2 tbsp. fresh rosemary, chopped tips & tricks
- 1/2 cup 35% heavy cream
- 2 tbsp. cold butter
Directions
- Preheat oven to 375ºF.
- Sprinkle smoked paprika over pork covering the entire surface. Add cheese, leaving about 1-inch from the edges. Sprinkle parsley over before laying prosciutto on top.
- RolI up the meat tightly while tucking in the ends. Keep in place with kitchen twine and secure the ends with a couple of toothpicks. Crack on some freshly ground black pepper; set aside.
- In an ovenproof skillet over medium-high heat, add oil. When shimmering, add the tenderloin seam side down and cook until brown, about 1 ½ minutes.
- Flip the meat over and transfer the skillet to the preheated oven. Cook for 20 to 25 minutes or until the internal temperature reaches 140-145ºF.
- Remove from the heat and transfer the tenderloin to a cutting board, make a loose tent with foil and let it rest for 8 to 10 minutes.
- In a small bowl, combine apple and lemon juice; set aside.
- Using paper towels, remove the excess fat from the skillet, leaving about 1 tbsp. behind for extra flavor. Turn the heat to medium-high and pour in apple juice mixture and chicken broth. Scrape the bottom of the skillet to dislodge any brown bits.
- Add spicy red pepper jelly and stir until the jelly turns into liquid form.
- Add rosemary, heavy cream and apple mixture. Stir, bring to a simmer and reduce the heat; simmer gently until the sauce thickens, about 15 to 20 minutes, stirring occasionally.
- Turn off the heat and add butter, swirling it around until melted.
- Spoon the sauce over the sliced pork and serve immediately.
Notes
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