Chez Daniel’s FINNEGANS Pork Tenderloin Recipe

December 24, 2011 3:50 am

Chez Daniel’s FINNEGANS Pork Tenderloin Recipe Made by Chef Wilver Sanchez Yield: Product/Item Amount Measure Marinade Pork Tenderloin 4 7oz. each FINNEGANS 1 Cup Pork Wrapping Di Parma Prosciutto Ham 2 Thin Slice Stuffing Shallot 1 Each Chop Garlic ½ Tsp. Diced Pancetta 1 Oz. wt. Chop Parsley 1 Tbsp Salt/Pepper ¼ Tsp Pears 3 […]

Chez Daniel’s FINNEGANS Pork Tenderloin Recipe

Made by Chef Wilver Sanchez

Yield:

Product/Item Amount Measure
Marinade Pork Tenderloin 4 7oz. each
FINNEGANS 1 Cup
Pork Wrapping Di Parma Prosciutto Ham 2 Thin Slice
Stuffing Shallot 1 Each
Chop Garlic ½ Tsp.
Diced Pancetta 1 Oz. wt.
Chop Parsley 1 Tbsp
Salt/Pepper ¼ Tsp
Pears 3 Each
Beer (FINNEGANS) 1 Cup
Bread (White) 2 Slices
Sauce Brown Sugar ½ Cup
Salt/Pepper ½ Tsp.
Unsalted Butter 6 Oz. Wt.
Beer (FINNEGANS) 4 Cups
Beer (FINNEGANS) 2 Tbsp.

 

Procedure:

Marinate Pork for 4 hours.

Prepare stuffing mix, set aside.

Take out of marinate, stuff pork tenderloin with stsuffing and roll with prosciutto ham.

Sautee on both sides till brown, then roast in oven at 400 degrees for 12 to 15 minutes. Check temperature- it should reach 165 before serving.

Cook 4 cups beer, 1/2 cup brown sugar and Salt & Pepper. Reduce to syrup, then add 6 oz. butter and 2 Tbsp. of beer.

Enjoy!

 

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