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    Filetto di maiale Vino Cotto con Polenta

    We were given an opportunity to try a new product from Montillo Italian Foods. Vino Cotto di Montillo is a a semi-sweet reduction of premium wine grapes that has been used in Calabrian cooking for generations. We combined the Vino Cotto with raisens and pine nuts creating a sauce that is not only unique but very satisfying. Even your most demanding gourmand will appreciate this rather simple presentation. As with our other recipes we try to develop new ideas with the home cook in mind. We strive to create a meal that takes 30 minutes or less in cooking time. This pork tenderloin recipe turned out great. The earthy richness of the polenta is a perfect compliment to the fragrant sauce.

    You will need:
    Pork Tenderloin – approx. 4 oz/serving
    Sea Salt and fresh ground pepper
    Olive Oil
    Unsalted butter
    Pine nuts – approx. 1 oz/serving toasted
    Raisens – approx. 1 oz/serving (soak raisens in Vino Cotto – use enough to cover)
    Vino Cotto di Montillo – approx. 5 TBSP/serving
    Salt free chicken stock – approx. 2 TBSP/serving
    Polenta – approx. 1/4 cup dry/serving.

    Prepare the pork:
    Remove any excess fat and silver skin from tenderloin. Cut into tournedos at least one inch thick, season with sea salt and pepper. In a sauté pan large enough to hold the tournedos without crowding brown until a nice rich crust is formed (about 6 minutes/per side). Don’t walk away from this step as to negate the possibility of burning. If your pan is not large enough you can brown the pork in batches. Remove pork from pan and place in oven preheated to 350° F and cook until internal temperature reaches 140° F. Remove from oven and keep warm. Remember that the pork will continue to cook while it rests and will come to 145 – 150° F for serving.

    For the sauce:
    Pour off any excess fat from the sauté pan. Heat the pan on high for about a minute then off heat add the chicken stock, return to heat and deglaze. Reduce the stock by about 1/2 then add Vino Cotto and soaked raisens. Bring to a rapid simmer then add 1TBSP cold butter and swirl into sauce. Return pork tenderloins to sauce to warm through. Add pine nuts just before serving. Cook polenta according to package recipe. Spoon polenta onto serving plate, top with Pork Tenderloin tournedos and spoon sauce over all.

    You will get rave reviews with this one. Enjoy!

    To purchase an 8.5 oz. bottle of Vino Cotto di Montillo for the low price of $15.95/bottle just send us a note.

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