Melty fontina cheese pairs with pork to create this rich delight.
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Page 5: Pork With Fontina, Prosciutto & Sundried
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Pork Loin With Fontina, Prosciutto & Sundried Tomato Sauce
This rich pork loin dish was created by Chef/Owner Susan Spicer of the famed Bayona restaurant, in New Orleans. It’s surprisingly simple to make, but yields delicious results. Fontina cheese
is traditionally used in Italian cooking; it’s a good melting cheese, can take the place of Mozzarella and goes well with cured meats.
Yields 2 servings.
- 5 ounces pork loin, divided in half
- Salt and pepper to taste
- 4 sage leaves
- 2 ounces fontina, thinly sliced
- Flour for dredging
- 1 tablespoon cooking oil
- 2 tablespoons Marsala
- 4 tablespoons brown butter*
- 1 tablespoon sundried tomatoes,
*To prepare brown butter, cook butter in a small sauté pan over medium heat until golden brown.
Roth Käse’s Krönenost Fontina cheese.
The word “fontina” comes from Italian
for “to melt.”
- Pound pork to 1/8-inch thickness. Season with salt and pepper.
- Place sage and one thin slice of fontina in the center of each pork scallopini.
Top with prosciutto and dredge in flour.
- Add oil to a hot sauté pan, and sauté the prosciutto-covered side of pork;
flip and cook other side. Remove pork from pan.
- Deglaze the pan with Marsala. Stir in brown butter and sundried tomatoes.
- For service, plate pork and top with sundried tomato sauce. Serve with
greens and pasta.
Next Recipe: Gruyère Soufflé With Endive & Apple Salad
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