Perfect for Stainless Steel Braiser The wide shallow shape of the stainless steel braiser is wonderful for so many recipes – risotto, meat sauces, poached fish – to name just a few. In this recipe it is used for frying on the stovetop, cooking in the oven, with the final flourish in the making of a quick, but delicious sauce back on the stovetop – then, it can be taken straight to the table.
INGREDIENTS
1/2 cup dried chanterelle mushrooms
6 slices thinly cut Italian ham
1 teaspoon dried thyme
6 - 6 ounce pieces, pork tenderloin
3 tablespoons vegetable oil
3 shallots, sliced thinly
1 cup dry white wine
1 cup chicken stock
4 tablespoons mascarpone cheese
Salt
Freshly ground black pepper
1 teaspoon corn starch
Preheat oven to 350° F
1. Put the dried mushrooms in a small bowl and cover with very hot water. Leave to soak for 1 hour, drain thoroughly and chop roughly.
2. Slice each tenderloin almost through lengthways, then open out to a flat shape. Put each one between cling wrap and using a rolling pin, beat out over the cut side so that it is approximately one third larger in size.
3. Lay a slice of ham over the cut side and dividing the mushrooms between the six pieces scatter some over the ham. Finally sprinkle each one with a little of the thyme, adding some salt and pepper.
4. Beginning from one side roll up the pork enclosing the filling. Secure the roll with 3-4 bands of string, or with toothpicks.
5. Heat the oil in the casserole over a medium heat. Fry the shallots until lightly coloured then push to one side and evenly brown each of the tenderloin parcels.
6. Remove from the heat and pour over 125ml (1/2 cup) of the white wine and all of the chicken stock. Season well.
7. Cover and transfer to the oven to cook for 30-40 minutes, or until the pork is very tender.
8. Lift out the tenderloin parcels and keep hot. Return the pan to the stovetop, adding the last 125ml (½ cup) wine, bring to a simmer and stir to remove any small pieces of residue from the base. Stir in the mascarpone cheese together with the cornflour blended with a little cold water. Stir, or whisk, until thickened and smooth. Taste and adjust the seasoning of the sauce before serving. While the sauce is cooking remove all the strings or toothpicks from the tenderloins. Slice each one diagonally into three pieces.