The inspiration of this recipe comes from a Weber Recipe of the Week (I used prosciutto instead of bacon, and Grand Marnier instead of brandy)
This is a really easy and super dank pork tenderloin recipe. Sometimes you can get stuck in a rut when it comes to grilling the same classics over and over. This is a recipe that will be sure to impress and spice up grilling. Enjoy!
Ingredients:
Meat –
2 pound pork tenderloin
quarter pound of thinly sliced prosciutto
salt and freshly cracked black pepper
Black Peppercorn Sauce –
1.5 tablespoons of butter
about 2 tablespoons of whole black peppercorns
medium sized shallot
1 cup of heavy whipping cream
about 2 ounces of Grand Marnier
Cooking Prep:
Meat –
- Trim any excess fat and remove the silver skin from about a 2 pound pork tenderloin
- Cut 2 inch pieces crosswise of the whole loin and firmly press down on the cut to get a nice circular shape. This will help form a nice surface to wrap the prosciutto around
- Take your prosciutto (got this from the deli section at Whole Foods) and wrap several pieces around each cut. Secure each wrap with toothpicks, I used two for each piece
This can all be done hours before and placed in the fridge until you are ready to fire the grill up. Just pull the meat out about 45 minutes before grill time to let the meat reach room temperature.
Black Peppercorn Sauce –
- Finely dice a medium size shallot
- Take a handful of whole black peppercorns and wake these up by putting them in the mortar and pestle. This will help break up some of the whole peppercorns and allow them to get out of their dormant state
Again, this can be down hours in advance and placed aside until you are ready to throw things together.
Grill and Sauce Time:
Meat –
- Get the grill up to about 375 degrees and make sure you give the grates a nice brushing before
- Light season both sides of the pork with salt and freshly cracked black pepper
- Grill on each side for about 5 to 6 minutes until the internal temperature reaches 140 degrees. Then pull off and let rest for about 10 minutes. You will be left with a perfect temperature of 145 for each piece.
The prosciutto crisped up nicely and slowly rendered the fatty pork into each piece. DON’T FORGET TO REMOVE THE TOOTHPICKS BEFORE EATING.
Black Peppercorn Sauce –
- Over medium heat in a sauce pan sauté the diced shallots in a couple tablespoons of butter
- After about 2 minutes add in the black peppercorns and continue sautéing for another minute
- Add in a couple ounces of Grand Marnier and let the alcohol burn off. This will add amazing notes of orangey goodness
- Add in the heavy cream and let the sauce reduce to about half. This will take about 5 minutes at low to medium heat
Once the sauce has reduced ladle over each piece of meat and serve. I served this with some baby potatoes roasted with truffle salt and olive oil along with some roasted baby carrots. Served along with a super hoppy Leviathan IPA from Harpoon Brewery.
Cheers!
bitesnpints 