Prosciutto-Wrapped Pork and Bean Ragout
Chef Adam Smith, North Carolina State University
Chef David Leach, University of Wisconsin Stout
Four teams competed in the Culinary Competition held at MenuDirections 2017. Executive Chef Adam Smith of North Carolina State University and Executive Chef David Leach of University of Wisconsin Stout prepared the winning recipe—a small plate featuring glazed pork tenderloin, a three-bean ragout, sauteed spinach and grilled tomatoes. Choosing from a market basket of required ingredients and an assortment of extras, the winning chefs composed a dish with complementary flavors, colors and textures that could easily be menued in several noncommercial segments as well as catered events.
Ingredients
Pork
1½ lb. pork tenderloins (2 tenderloins)
1½ cups teriyaki glaze
1 oz. chopped cilantro
10 slices prosciutto
Vegetable oil
Bean ragout
1½ oz. chopped bacon, cut about the size of the beans
1 tbsp. chopped garlic
1 cup fresh mushrooms, chopped (cut about the size of the beans)
¾ cup canned white beans, drained
¾ cup canned garbanzo beans, drained
¾ cup canned black beans, drained
½ oz. chopped parsley
1 cup vegetable stock
½ cup packaged butter sauce
Salt and pepper to taste
2 tbsp. vegetable oil
Grilled tomatoes with balsamic-honey glaze
10 oz. heirloom grape tomatoes
1 cup balsamic vinegar
5 tsp. honey
Salt and pepper, to taste
Nonstick cooking spray
Sauteed spinach
1 tbsp. olive oil
1 tbsp. chopped garlic
10 oz. cleaned spinach
Garnish
4 corn tortillas (6-in. size)
Garlic oil
Steps
- Rinse pork and pat dry. Remove silver skin and fat from tenderloin and coat meat with glaze; marinate in refrigerator for 20 minutes minimum.
- Meanwhile, lay prosciutto slices on cutting board, overlapping them a little. Sprinkle cilantro on prosciutto.
- Remove pork from refrigerator and reserve teriyaki glaze marinade. Place pork on prosciutto slices and roll up, covering both tenderloins with prosciutto. Heat oil in large skillet over medium-high heat. Sear tenderloins on all sides in hot oil.
- Preheat oven to 375 F. Transfer tenderloins to hotel pan. Pour reserved teriyaki glaze over pork; bake 10 to 15 minutes or until internal temperature of tenderloins reaches 135 F. Remove from oven and let rest.
- Meanwhile, prepare bean ragout: Heat a little oil in large saucepan over medium heat. Render bacon in hot oil. Add garlic; saute lightly. Add mushrooms; stir and coat with oil, bacon and garlic. Cook, stirring, about 3 minutes until mushrooms are cooked through. Stir in beans and parsley; cook 2 minutes longer.
- Stir stock into bean mixture; simmer 10 to 12 minutes. Add butter sauce; taste and season with salt and pepper to taste. Keep warm.
- Prepare grilled tomatoes: In small saucepan. combine vinegar and honey. Place over medium heat; simmer mixture until reduced by half and sauce starts to thicken. Set aside.
- Wash tomatoes and cut each in half. Place on sheet pan and sprinkle with salt and pepper. Spray tomatoes with nonstick cooking spray and place on hot grill; cook about 90 seconds on each side. Or broil tomatoes until lightly browned and blistered. Keep warm for service.
- Prepare spinach: Heat oil in large saute pan over medium heat. Add garlic and saute for 30 seconds. Add spinach; cook, stirring constantly, until spinach starts to wilt. Stir in enough stock to moisten spinach; continue cooking until it wilts.
- Prepare garnish: Lay tortillas on cutting board. Cut out two leaves from each tortilla. Brush with garlic oil on both sides. Place on sheet pan and bake at 350 F. for 5 to 8 minutes until crisp.
- To plate, mound ragout in middle of plate, top with some sautéed spinach. Slice pork loin into 2-inch thick slices; place a slice on spinach. Surround with three or four tomatoes; drizzle balsamic glaze on tomatoes. Garnish with tortilla leaves.