On-AirVirginia This Morning


A taste of Italy with Brio Tuscan Grille

Posted at 1:56 PM, Jul 29, 2016
and last updated 2016-07-29 13:56:16-04

RICHMOND, Va. – Executive Chef Jay Blatt from Brio Tuscan Grille made his debut in the Virginia This Morning kitchen, and shared a savory recipe for Prosciutto Wrapped Pork Tenderloin paired with a hearty White Bean and Escarole Ragout. For more information you can visit www.brioitalian.com

Prosciutto Wrapped Pork Tenderloin with White Bean & Escarole Ragout

Serves: 1


For the prosciutto wrapped pork tenderloin:

Prosciutto, thinly sliced                                 3 slices

Pork Tenderloin Medallions                        3 ea (3 oz each)

For the ragout:

Olive Oil                                                               1 Tbsp
Pancetta, diced into cubes                           1 oz
Garlic, minced                                                   1 tsp
Crushed Red Pepper                                      ¼ tsp
Fresh Rosemary, chopped                           ¼ tsp
Grape Tomatoes, halved                              ¼ cup
Chicken Stock                                                    ¼ cup
Reggiano, grated                                              1 Tbsp
Unsalted Butter                                                                1 Tbsp
Escarole, cleaned and roughly chopped ½ cup
Cannellini Beans, drained and rinsed       ½ cup
Orzo, cooked                                                     ¼ cup
Kosher Salt                                                         to taste

Fresh Black Pepper                                         to taste


Preheat oven to 375 degrees.

Wrap each pork tenderloin medallion with a slice of prosciutto against the grain.  Heat a saute pan over medium high heat and add a small amount of oil. When pan is good and hot, place medallions flesh side down into pan. Sear well then flip pork and sear on second side. Remove pork from pan and place on a sheet tray in the oven to continue to cook to desired doneness (we recommend medium).

While pork is cooking, prepare the ragout. Place the same pan used for the pork over medium heat. Add the olive oil and pancetta. Cook until pancetta has fully rendered. Next, add the garlic, crushed red pepper, and rosemary; saute until fragrant. Deglaze with the chicken stock, making sure to scrape up any bits leftover in the pan from the pork, then add the grape tomatoes and butter. Stir until the butter is fully incorporated. Finally, add the escarole, cannellini beans and cooked orzo. Gently cook until escarole has fully wilted. Season with salt and pepper.

To serve, place ragout on a large plate, reserving some of the sauce, and top with the pork medallions. Drizzle the pork with the remaining sauce.